Meat Sauce Bolognese (Ragu’ alla Bolognese)


  • 3 tbsp olive oil extra virgin
  • 1 onion minced
  • 2 carrots minced
  • 2 stalks celery minced
  • 1/2 lbs ground beef
  • 1/2 cups red wine
  • 1 lbs fresh or canned tomatoes peeled


  1. Heat the oil in a heavy saucepan over medium-high heat
  2. Add the onion, carrots and celery; cook until the onion is slightly browned and the carrot and celery have begun to soften (about 2-3 minutes)
  3. Add the ground beef and cook until browned
  4. Add the wine, cook until reduced; add the tomatoes, tomato paste, salt and pepper and bring to a boil.
  5. Salt and Pepper to taste
  6. Reduce heat and cook for two hours with the pot half covered with a lid. If the ragu appears to become dry, add a little warm water
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