Tuesday, March 30, 2010

Traditional Ragu Bolognese

Hey everybody! It's been a while since I've posted, but I've still been cooking, so I'll get you all caught up on some fantastic new budget friendly recipes over the next couple of weeks. I made this simple Ragu for the small community group that meets at my house last week and it was great. Be ready for something new, this isn't a tomatoey red sauce like you may be used to, but it's so rich and, well, just AWESOME, I strongly encourage you to check it out. So easy, yet so flavorful! This is great with a simple spinach salad.

Serves 4 - $13.50 (with leftovers)


  • 2 Tbls Olive Oil
  • Organic Celery Stalk - Diced
  • Medium Organic Carrot - Diced
  • Medium Organic Onion - Diced
  • 2 Slices Natural Pancetta - Diced
  • 1/2 lb Organic/Natural Ground Pork
  • 1/2 lb Organic/Natural Ground beef
  • 1 Cup Milk
  • 1 Cup Dry White Wine (3 buck Chuck Chardonnay works well here)
  • 3 Tbls Organic Tomato Paste
  • Pasta for four (tagliatelle is great, so is conchiglie)
  1. Dice up your celery, carrot and onion and soften it over medium heat for about 10 minutes until it's translucent, but not yet brown
  2. Throw in your diced up pancetta, pork and beef and brown it through
  3. Pour in your milk, white wine and tomato paste and bring to boil, then reduce and simmer for an hour
  4. Put your salted water on to boil and cook your pasta according to the directions
  5. Salt and pepper the sauce to taste
  6. Drain the noodles and either serve it on top of the noodles, or mix it all together
  7. Enjoy!