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About this recipe

Named after an Italian city close to ours, Bolognese is an offshoot of Ragù. It goes great with homemade pasta (tagliatelle) and spaghetti in general. If you eat enough, people might start calling you “the big bolognese.”


Place a large saucepot on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Brown meat until released water is cooked off. Then add:

Reduce heat, cover, and let wine absorb into meat for 10 minutes. Remove lid, turn heat back up, and cook another 5-10 minutes until the wine has almost evaporated. Then add:

Bring to a boil. Once boiling, reduce heat, cover, and simmer. Taste for seasoning after 30 minutes. 

After simmering for 1-1½ hours, uncover, turn heat back up to medium, and cook until sauce looks thick (approx. 20 minutes). Discard bones and add:

Mix in cream and you’re ready for pasta.