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Ragu Bolognese with Fresh Pasta

Hello all! Sorry it’s been so long since my last post. I’m finally in Tel Aviv and it’s amazing. I can’t wait to share everything I’ve been learning about with you guys. Just wanted to do a quick post of a great bolognese sauce I made before I left home. Thanks Mario Batali, this one’s delicioso

pasta 2Ragu Bolognese adapted from Mario Batali

5 tablespoons olive oil

3 tablespoons butter

1 carrot, finely diced

1 medium sweet onion, diced

1 celery rib, finely diced

1 clove garlic, sliced

1 pound veal, ground

1 pound pork, ground, 1/4 pound pancetta, ground

1/2 tube tomato poaste

1 cup milk

1 cup dry white wine

salt and pepper to taste

parmesan to serve

In a large saucepan, heat the olive oil and butter over medium heat. Yeah that’s a lot of fat, but it’s really good and is there to flavor your sauce so don’t skimp! Add the onions, celery, garlic and sweat them over medium heat until they’re translucent but not brown. Add the meats and stir until browned. Add tomato paste, milk and wine and simmer over medium low for an hour and 15 minutes. Season with salt and pepper and serve with your favorite fresh pasta.

past 1

So that’s really it. Even though it cooks for a long time, it doesn’t really take too much to prepare. The hardest part is letting everything cook for that hour. I just wanted to eat it right away. The long cooking process really ensures that all the liquid is absorbed into the meat so the meat itself is incredibly flavorful. The result is a very thick and creamy meat ragu. The pork and veal is a great combination- I have never used them before in meat sauce and they went really well together. I think using bacon instead of pancetta would be really delicious as it would add a nice smokey flavor.

That’s all for now! As I said before, I’m so excited to start blogging about Tel Aviv!!!! Looking forward to the next blog! :)

Bon Eating,



  1. i JUST made this on sunday! it was even better days later. i did miss a smoky element from bacon, rather than pancetta, though.

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