Ragù alla Bolognese

Ragù alla Bolognese
Photo by Scott Phillips


  • 1 cup homemade or low-salt canned chicken broth or beef broth
  • 1 small yellow onion, finely diced
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbs. extra-virgin olive oil
  • ½ cup hot milk
  • 1 can (28 oz.) Italian plum tomatoes with their juices, passed through a food mill to remove their seeds
  • 1 medium rib celery, finely diced
  • + 5 more ingredients
    • ¼ lb. thickly sliced prosciutto di Parma, very finely diced
    • 1 lb. ground pork (preferably from the shoulder)
    • 2 Tbs. unsalted butter
    • ½ cup dry white wine
    • ½ medium carrot, peeled and finely diced

Heat the butter and oil in a small Dutch oven or a wide, heavy-based saucepan over medium heat. When the butter begins to foam, add the onion, carrot, and celery and cook, stirring occasionally, until they’re lightly golden and soft, 5 to 7 min. Raise the heat to high, add the pork and prosciutto...

View full recipe at Fine Cooking


Variations on Ragù alla Bolognese

  • Ragu alla Bolognese
    • 1 cup whole milk
    • 1 1/2 tablespoons kosher salt
    • 2 tablespoons unsalted butter (1/4 stick)
    • 1 (6-ounce) can tomato paste
    • +7 other ingredients

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