Wayne Gisslen

Bolognese Sauce

Ragù Bolognese

Preparation info

  • 1 qt

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the oil and butter in a heavy saucepot over moderate heat. Add the onion, celery, and carrot. Sweat the vegetables until they just begin to soften.
  2. Add the ground beef, along with a little salt and pepper. Stir to break up lumps, and cook until the meat has all lost its red color, but do not brown.
  3. Add the milk and nutmeg. Simmer slowly until the

Per fl oz: Calories, 90; Protein, 5 g; Fat, 5 g (53% cal.); Cholesterol, 20 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 70 mg.