Italian Food: Ragu Alla Bolognese


Oil 2 Tablespoon
Onion 1 , finely chopped
Carrots 2 , finely chopped
Celery stalk 2 , finely chopped
Freshly ground pepper To Taste
Sea salt To Taste
Minced veal 12 Ounce
Minced pork 1 Pound ((non fat))
Bacon pieces 1 Cup (16 tbs)
Red wine 2 Cup (32 tbs)
Meat broth 8 Ounce
Tomato puree 15 Ounce
Tomato paste 3 Tablespoon
Whole milk 2 Cup (32 tbs)



1. In a pot heat oil, add onion, carrot and celery, cook until lightly browned. When the vegetables are about to turn brown, season with pepper and sea salt.

2. Add in the veal, pork and bacon and cook until browned. Pour in red wine and allow to simmer for 10-15 minutes until the red wine is reduced, stir and scrape the bottom occasionally.

3. Add broth, bring to a boil and then simmer for about 15 minutes. Season with black pepper and sea salt.

4. Add tomato puree, cook for 1 minute, add tomato paste and stir to mix. Simmer over low heat for about 30 minutes

5. Add milk and allow to simmer for another 2 hours.


6. Serve over spaghetti.

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 8