Ragu Bolognese style

Ragu Bolognese style

Ragu Bolognese style

How to prepare the authentic Italian ragu sauce recipe: the famous Bolognese ragu sauce, with tomato and minced meat, is perfect for pasta or lasagne.

November 17, 2014

Type of dish

serves for


total time

0 HR 0 MIN


300 g, minced
100 g
200 g
2 cm, concentrated paste
1, large
1 clove
1, graed
1 piece, fresh
1 glass


In a capacious crock pot add garlic, onion, and finely minced meat. All the ingredients have to be added raw at the same time.

Mix very well, add some salt and cook at least 30 minutes until the meat looses its fat and is very grainy.

Add the wine and let it evaporate until it's all evaporated. Add the chilli and spices.

At this point, take the tube of tomato paste and crush to reach 2 cm, dilute well in a glass of warm water.

Lower the heat and start cooking that should last at least a couple of hours.

Check from time to time and if necessary combine hot water always in small quantities.

A portion of the meat sauce should be transferred to a pan where you skip the pasta into the sauce with the help of a little of the cooking water.

Add a piece of butter (better than the raw oil, in this case) at the end of cooking pasta.

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