For a richer flavor, consider using homemade beef stock. If you don't have pancetta, bacon can be used as a substitute. The simmering time can be extended for an even deeper flavor. Serve with freshly grated Parmesan cheese for the ultimate Italian experience. For a smoother sauce, use an immersion blender to purée a portion of the sauce before adding the cream. A bay leaf added during simmering can provide an extra layer of flavor. Remember to remove it before serving! If you prefer a richer and more intense flavor, consider adding a small amount of dried porcini mushrooms that have been soaked in warm water and then finely chopped to the sauce. Make sure to include some of the mushroom soaking water as well!
Ragù Bolognese (North Italian Meat Sauce)
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PREP TIME25 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING28 People
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VIEWS210
Transport yourself to the heart of Bologna with this rich and savory meat sauce. A symphony of flavors, simmered to perfection, it's a classic Italian comfort food that will elevate any pasta dish. Notably, this authentic recipe omits garlic, allowing the other ingredients to truly shine.
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol59 mg
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Fiber0 g
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Protein5 g
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Saturated Fat5 g
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Sodium167 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned. (Approximately 10 minutes)
02 Step
Recipe View Transfer the browned vegetables and pancetta to a heavy large saucepan and set aside.
03 Step
Recipe View In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. (Approximately 8-10 minutes)
04 Step
Recipe View Pour in white wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. (Approximately 5 minutes)
05 Step
Recipe View Transfer the ground meat mixture to the saucepan with the pancetta and vegetables. Set the skillet aside.
06 Step
Recipe View Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
07 Step
Recipe View Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned. (Approximately 3-4 minutes)
08 Step
Recipe View Remove livers from the skillet and dice. Set aside and add to the sauce 10 minutes before the sauce is done simmering.
09 Step
Recipe View A few minutes before serving, stir in cream and cook until sauce is heated through. (Approximately 2-3 minutes)
10 Step
Recipe View Season with salt, pepper, and nutmeg to taste. Serve hot over your favorite pasta.
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Frankie Marks
Mar 14, 2025Easy to follow instructions and a delicious result. A definite keeper!
Edmund Ruecker
Feb 21, 2025I've made Bolognese many times, but this recipe is by far the best. The nutmeg is a brilliant touch!
Kallie Schuster
Jan 29, 2025Simmering the sauce for longer than the recommended time really intensifies the flavors. I highly recommend it!
Alta Kozey
Jul 26, 2024This recipe is fantastic! The depth of flavor is incredible, and the absence of garlic really lets the other ingredients shine. My family loved it!
Libbie Treutel
Jan 18, 2024I was a bit hesitant about the chicken liver, but it adds a wonderful richness to the sauce. I will definitely make this again!