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Italian Bologna-Style Meat Sauce - Ragu Bolognese
There is no aroma as welcoming than the aroma of bolognese sauce gently blipping away on the stove.
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Course:
Sauce
Cuisine:
Italian
Keyword:
Sauce
Prep Time:
5
minutes
minutes
Cook Time:
3
hours
hours
Total Time:
3
hours
hours
5
minutes
minutes
Servings:
4
people
Calories:
434
kcal
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Ingredients
Metric
Imperial
12
oz
ground beef
340 g
2
tbsp
Extra Virgin olive oil
30 ml
1
small
onion
finely chopped
1
small
carrot
finely chopped
1
rib
celery
finely chopped
2
tbsp
butter
30 ml
1
cup
dry white wine
250 ml
1
cup
milk
250 ml
15
oz
chopped tomatoes
canned/peeled
1
pinch
nutmeg
grated
salt
to taste
ground pepper
to taste
Instructions
Heat the butter and olive oil in a pot over moderate heat and saute the onion, carrot, and celery until lightly browned, about 10 minutes.
Add the beef, season with salt and pepper, and cook, stirring occasionally, until the beef has lost its pink colour.
Add the wine and cook until it is mostly evaporated.
Add the milk and cook until it is mostly evaporated.
Add the nutmeg and tomatoes and bring to a boil.
Reduce the heat to the lowest setting so the pot is barely simmering and cook uncovered until all the liquid has evaporated, about 3 hours.
Notes
I store sauces that Im about to freeze in bags as they take up less room in the freezer. Also easier to defrost.
Nutrition
Calories:
434
kcal
|
Carbohydrates:
9
g
|
Protein:
17
g
|
Fat:
31
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
132
mg
|
Potassium:
374
mg
|
Fiber:
2
g
|
Sugar:
7
g