Oh So Good Bolognese Sauce

Sherry Peyton


Nothing better than a great Ragu sauce. This is straight out of Joy of Cooking except for the garlic I add because I can't imagine Italian without garlic! This is such a rich sauce that a little goes a long way. Pair with a great salad and some good bread and you have a feast! If you like this recipe, visit my site @ mybestcookbook.wordpress.com

pinch tips: How to Use a Meat Thermometer





30 Min


2 Hr


3 Tbsp
1 oz
pancetta, finely chopped (optional)
1 large
carrot, finely minced
ribs of celery, finely minced
2 clove
garlic micro-planed
1/2 medium
onion, finely minced
1 1/4 lb
ground beef
3/4 c
chicken or beef stock
2/3 c
decent white wine
2 Tbsp
tomato paste
1 1/2 c
whole milk

Directions Step-By-Step

In the olive oil, saute the onions, carrot and celery. When the onions are translucent, add the meat and the garlic. Saute until meat is browned.
Stir in the stock, wine and tomato paste and cook on low for about 2 hours until nicely thickened, adding the milk in increments of 1/3 c or so every 30 minutes until used up.

About this Recipe

Course/Dish: Beef, Pasta, Other Sauces
Regional Style: Italian
Hashtags: #sauce, #Bolognese