Recetas de Familia

Pasta ragu Bolognese


  • 5 tablespoons extra-virgin olive oil
  • 1 carrot, finely, diced
  • 1 medium onion, diced
  • 1 rib celery, finely diced
  • 1/2 Poblano pepper
  • 1/2 Red bell pepper
  • 2 clove garlic, sliced
  • 1 pound veal, ground
  • 1 pound pork, ground
  • 1/4 pound pancetta or slab bacon or english sausages , ground
  • 1/2 tube tomato paste
  • 1 cup dry white wine
  • 1/2 cup Oporto
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating


1- In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.

2- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3- Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned.

4- Add the tomato paste,wine. Oporto and simmer over medium-low heat for 1 to 1 1/2 hours.

5- Season with salt and pepper, to taste, and remove from the heat.

6- When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

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