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Ragu’ alla Bolognese

  • Total Time: 4 hours 30 minutes


  • 1 pound of extra lean ground beef
  • 1/2 cup of pancetta minced
  • 2 celery stalks chopped finely
  • 1 large carrot chopped finely
  • 1/2 yellow onion chopped finely
  • 1 bay leaf
  • 1/2 of the 796ml can of san marzano D.O.P. Tomatoes pureed
  • 1 can tomato paste
  • 1 glass red wine
  • 1 cup milk
  • salt and pepper to taste
  • 400 grams good quality Italian pasta (usually spaghetti)


  1. In a heavy cast pot drizzle olive oil to cover bottom of pot.Toss in celery, carrots, onions, bay leaf.
  2. Sauté till onions are translucent.
  3. Add ground beef breaking it up till it is a fine crumble .
  4. Add minced pancetta and cook until brown
  5. Stir in wine and let evaporate a bit.
  6. Stir in milk, keep some to add later.
  7. Toss in tomato paste, san marzano tomatoes pureed and blend.
  8. Simmer for 4 hours adding milk as the moisture dissipates.
  9. Turn off heat and let sit.
  10. In a large pot fill with water and salt to taste, bring to boil. Add the pasta and see cooking times but most brands are anywhere in between 8 to 12 minutes.
  11. Toss in pan with sauce.
  12. Plate and sprinkle with grated parmigiano reggiano.
  13. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 20 minutes


  • Serving Size: 4 portions
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