Ragu a La Bolognese

March 30, 2016

Author Notes:

This is a recipe that I've adapted from one I learned of in Italy a few years ago... it's been a favorite of mine, and our guests at the B&B!


Serves: 6


  • 1/3 pound Beef, pork and veal and 150 Gr of pancetta (pork)
  • 1 medium onion, carrot and celery
  • 300 grams Plum Tomatoes (skinned) about 3-4 tomatoes

  • 1/2 -3/4 cups White or Red wine
  • 1-2 tablespoons Fish Sauce (to taste)
  • 2 cubes of Bouillon
In This Recipe


  1. Red Pepper flakes, Fresh Basil , Parsley, and Oregano, Salt and Pepper
  2. Beef stock and 1/4 milk optional

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