Ragù Bolognese


This is a recipe based on one from an Italian cook book I had years ago. For a pasta sauce it’s traditional to add cream or milk; for other uses (such as risotto) the dairy is left out. 


  • 4oz (125gr) Prosciutto, finely chopped
  • 4oz (125gr) ground pork
  • 16oz (500gr) ground beef 
  • 1 large onion, about 1 cup minced 
  • 1 medium carrot, about 1/3 cup minced
  • 2 ribs celery, about 2/3 cup minced 
  • 3 cloves garlic, crushed 
  • 1 tbs olive oil 
  • 1/2 cup white wine
  • 2 cups beef stock
  • 1 3/4 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
  • 4 tbs tomato paste or 1 small can 
  • 1 tsp basil
  • 1 tsp oregano
  • a pinch of nutmeg
  • 4oz (120gr) tagliatelle 


  • Heat 1 tbs oil in skillet. 
  • Add the vegetables and sauté over medium heat for 10 minutes. 
  • Remove and put into a large sauce pan or deep skillet.
  • Put the Prosciutto, pork and beef into the same skillet. 
  • Sauté until cooked through and brown, breaking it up as small as you can.
  • Pour in the wine, turn the heat up and boil until most of the liquid has cooked off, stirring to get up any browned bits in the skillet. 
  • Add the meat and remaining liquid to the vegetables. 
  • Add stock, tomatoes, tomato paste, herbs and nutmeg to sauce. 
  • Bring to a boil, stir well, cover partially, reduce heat and simmer for 40 minutes, stirring occasionally.
  • 20 minutes before serving heat water for pasta
  • Boil tagliatelle
  • Drain pasta, divide onto 2 plates, top with sauce and serve.
  • Refrigerate unused sauce for later or freeze for up to 4 months.


I chop the vegetables finely, but you can use a food processor (if you have one). 
If you don’t have US measuring cups use a coffee / tea mug.
Use a large sauce pan, Dutch oven or deep skillet. You want a lot of surface area so the sauce thickens as it simmers – but not too much or it could get too dry.

Keywords: ragu bolognese, spaghetti,