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:

  • 2 tbsp. olive oil,
  • 2 tbsp. butter,
  • ½ cooking onion (diced), 
  • ½ cup diced celery, ½ cup diced carrot, 
  • 3-4 cloves garlic (minced, or added whole and removed before browning).

When the onion looks good, add:

  • 1½ lb. extra-lean ground beef (or veal), 
  • ¾ lb. ground pork,
  • some beef, veal, or pork bones with marrow (preferably pork with a little meat on them),
  • 1½ tbsp. basil, 2–2½ tsp. salt, 1½-2 tsp. chili pepper, and 1½ tsp. nutmeg.

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

  • 1 cup white wine. 

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:

  • 3 (28 oz.) cans plum tomatoes (either hand-squashed or blended) and ½ can water.

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:

  • ½ cup cream.

Mix in cream and you’re ready for pasta.


    The nutmeg is really important. Try a little more and a little less.

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