Ragu Bologna Pasta Sauce Recipes

HOMEMADE RAGU SAUCE

Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

Ingredients

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Italian-style Bolognese (Ragù) Recipe by Tasty image

Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese

Provided by chloe morgan

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¼ cup butter
1 medium onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
4 oz pancetta, diced
7 oz lean beef, minced
5 ⅓ oz lean pork, minced
¾ cup red wine
2 tablespoons double concentrated tomato puree
2 cups chicken stock
2 cups tagliatelle, cooked
parmesan cheese, grated

Steps:

Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
Cook desired pasta and toss in the bolognese.
Top with parmesan cheese and serve.
Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams

RAGU BOLOGNESE

Ragu Bolognese image

This is the real deal, an authentic recipe for a meat sauce.

Provided by Mike Oxsolong

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 3h10m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup extra virgin olive oil
½ cup butter
1 cup minced onion
½ cup minced celery
¼ cup minced carrot
1 pound ground veal
1 pound ground pork
½ pound ground beef
¼ cup finely chopped pancetta bacon
½ cup milk
2 cups tomato sauce
2 cups beef broth

Steps:

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g

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