Wine and Dine: Ragù Alla Bolognese

4 months ago

A classic pasta sauce for every occasion


Ragù Alla Bolognese

Extra virgin olive oil

1 Onion, chopped

1 Medium carrot, chopped

1 Celery, chopped

200g Ground pork

200g Ground beef

1 glass Red wine

1 can Pomodoro sauce

400g Canned whole tomatoes

2 Bay leaves

Salt and black pepper, to taste


  1. Heat olive oil in a sauté pan. Add onions, carrots, and celery. Sauté for a few minutes over medium heat.
  2. Add the ground pork and ground beef. Stir and cook until meat is no longer pink.
  3. Add wine and let the alcohol reduce until evaporated.
  4. Pour in tomato sauce diluted with a little water. Add bay leaves. Simmer for about 1 1/2 hours. Season with salt and pepper. Serve with spaghetti, fettucine, or any long pasta.
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