Make Ahead

Ragu alla Bolognese

March 10, 2012
3 Ratings
  • Serves 6 as a sauce for pasta
Author Notes

This is a great recipe for pasta bolognese. I got the original recipe from Women's Wear Daily many years ago. It is my version of the famous Ristorante Diana's Ragu. It cooks for hours and hours and it is worth the wait. Best with taglietelle or rigatoni.
Enjoy! —gt9

What You'll Need
  • 2 Stalks of Celery
  • 2 Carrots
  • 1 Onion
  • 1 pound Ground Beef
  • 1 tablespoon Vegetable oil
  • 1 cup White wine
  • salt and pepper
  • 1 teaspoon Nutmeg
  • 28 ounces 28 oz can of tomato puree
  • 1 cup Water
  1. Finely chop the celery, carrot, and onion.
  2. Brown the meat in the vegetable oil (about 20 minutes).
  3. Add the chopped celery, carrot and onion and continue browning for about 10 minutes
  4. Add the white wine and simmer until evaporated
  5. Add salt and pepper to taste, nutmeg (I grind from the nutmeg pod), the tomato puree and the water (use the water to rinse the puree can)
  6. Cover and leave at a very low simmer until thick...that means 3, 4 or 5 hours. Serve with your favorite pasta...I usually serve over rigatoni. Freshly grated cheese to finish.

See what other Food52ers are saying.

2 Reviews

rdeltoro June 12, 2013
forgot to add garlic!! plenty of... and a tablespoon of basil and tarragon
rdeltoro June 12, 2013
instead of water you should use milk and also add 1/4 cup of finely grated Parmesan or Pecorino cheese, reducing salt accordingly to taste and adding a large spoonful of sugar to balance the tomatoes acidity ...if you want an added kick, toss in a Spanish guindilla or a pinch of red pepper flakes... enjoy