Name: Meat Sauce in the Style of Bologna (Ragù Bolognese)
Yield: For 1 pound of pasta
Cuisine: Italian
Ingredients: 1 tablespoon tomato paste, diluted with ½ to ¾ cup water; ½ beef bouillon cube (optional); 3 tablespoons sweet butter; 3 tablespoons olive oil; ½ medium onion, coarsely chopped; 2 carrots, coarsely chopped; 1 cup whole milk; Salt to taste; 2 stalks celery, coarsely chopped; ⅛ to ¼ teaspoon nutmeg; 1 pound ground lean beef

Preparation info

For
1 pound
of pasta

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe is from Ruggero Raimondi, who also provided his own creation, Per Chi non Vuole Ingrassare. Signor Raimondi, who is Bolognese, says that ragù is his favorite sauce. When I lived in Bologna, I could never get enough of this magnificent sauce, which is ideally matched with fresh Bolognese tagliatelle. With a light gilding of parmigiano, this is pasta eating at its best. You may also serve Ragù Bolognese with