Ragu’ alla bolognese- Italian meat sauce

Hello my friends, it’s been a long time since I wrote the last time….lots of things have changed in the meanwhile, but my passion for cooking never dies.

Here I am, trying to write about my recipes in a comprehensible¬† English. This recipe is about the Italian style meat sauce, made with ground beef, but of course there are so many versions and variations…some other people like to mix different types of meat, I don’t. This sauce can be used with dry pasta, fresh pasta like tagliatelle or fettuccine or in lasagna.

This is my version, as usual I’m gonna try to be precise about dosage etc, but when I cook it’s rare that I weight everything, you know how it goes…

INGREDIENTS (enough for  about 6 people):

  • 1lb of ground beef (I take the one with less fat as possible, but it’s just me)
  • finely chopped celery (about 3 branches)
  • finely chopped carrots (about 3 carrots)
  • 3 carrots
  • chopped onion (half an onion)
  • tomato sauce 1 small can
  • whole peeled tomato 1 big can (diced tomato are good too)
  • olive oil…I think at least about 1/2 a cup
  • rosemary
  • salt
  • red hot pepper
  • 1 glass red wine (it’s better if you add it, but even without it’s still awesome)



In a large pot pour the olive oil, add the chopped vegetables and brown them, add the ground beef and rosemary and leave it there for about 5 min stirring often. The meat will look greysh, so now you can add the other ingredients: add the whole carrots (crucial), the tomato sauce plus the whole tomatoes, previously diced, salt and red hot pepper flakes. Add some more olive oil and let it cook for about 2-3 hours at low heat, stirring occasionally. The sauce tastes better if it rests for about a day.

In case you want to use the wine, whenever you’re passing the meat with the veggies, and the meat gets greysh, add the glass of wine and let it evaporate…then proceed with the preparation above.

It’s easy to make and you can freeze down some tupperware and defrost in the microwave whenever you want, remember you don’t need a lot of it per person…but some people do like their pasta to drawn in the sauce and you can always do “scarpetta” with some bread.

Another suggestion: grate some parmigiano on the top of your pasta!


Buon Appetito!



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