Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Ragù alla bolognese

Questo post è disponibile anche in: Italian

The ragù alla bolognese is a italian sauce used to flavour pasta or to  make tasty lasagna with béchamel sauce and parmigiano.

To prepare the ragù alla bolognese is required know some secrets to make a sauce unique.

The minced meat must be top quality and mixed half veal and half pork.

If you want to get an even tastier at this sause, you can add a slice of raw ham or half a sausage.

During cooking you can add bay leaves or a sprig of rosemary, to give more perfume at the sauce.

The cooking must be quite long, th tradition provides that to obtain an amazing ragù it must be cooked for 4 hours and in abundant oil.

I personally do not use a lot of oil and I cook only 1 hour and i obtain a ragù more digestible and very good.


  • 300 gr. of veal
  • 300 gr. of pork
  • 600 gr. of tomato sauce
  • 1/2 sausage or a slice of raw ham (optional)
  • 2 carrots
  • 1 large onion
  • 2 stalks of celery
  • 2 cloves of garlic
  • some rosemary or a few bay leaves
  • half a glass of red wine
  • some salt
  • some pepper
  • nutmeg
  • some parsley
  • 1/2 beef cube
  • some basil ( optional )
  • some extra virgin olive oil


After to have cleaned the vegetables, cut them into pieces and you put in a food processor.

Then put in a saucepan, 4 tablespoons of olive oil, the vegetables and a sprig of rosemary or some bay leaves.

Now, you must brown all at moderate fire for about 15 minutes until the vegetables will be colorful.

Then you can add the minced meat and if you want a slice of raw ham (minced) or half a sausage (minced).

When the meat will be cooked, you pour the red wine and let it evaporate over medium heat.

Then, you add the sauce of tomato , flavore with 1/2 beef cube, some salt and pepper.

Then, start the cooking over high heat bringing to boil, then continue the cooking on low heat with lid.

So, cook about two hours, but I must confess that often i cook the sauce for much less, just an hour and I always obtain good results.

However, the better you cook the ragù and sooner the sauce will be more tasty.

In conclusion, at the end of cooking, if you want, you can add, at the end of coooking, some nutmeg.


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