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Ragu alla Bolognese

Ragu alla Bolognese Recipe

  • 2 pounds ground beef (15-percent fat content)
  • 2 pounds ground pork (15-percent fat content)
  • 2 cups dry white wine
  • 6 ounces bacon or pancetta
  • 5 fat garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, minced in a food processor or finely chopped
  • 2 large stalks celery, minced in a food processor or chopped
  • 1 carrot, shredded
  • ½ teaspoon salt, plus more to taste
  • 6 tablespoons tomato paste
  • 8 cups very hot milk
  • Nutmeg for grating (to make ½ teaspoon, or more to taste)
  • 2 cups or more hot turkey broth, hot Simple Vegetable Broth, or plain hot water or a combination of these
  • Freshly ground black pepper
  • 2 cups dry red wine
  • 2 tablespoons tomato paste
  • 2 cups canned plum tomatoes and juices, passed through a food mill or crushed by hand
  • 8 to 12 cups or more hot turkey broth, Simple Vegetable Broth, or plain hot water
  • 1 teaspoon freshly ground black pepper
  • A 10-to-12-inch heavy-bottomed saucepan, or Dutch oven with a 6-quart capacity
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 176kcal (9%)
Total Fat 12g (18%)
Saturated Fat 4g (21%)
Cholesterol 38mg (13%)
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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