Italian-Style Bolognese Pasta (Ragu)


  • 1tbspolive oil
  • ¼cupbutter
  • 1medium onion,finely diced
  • 1large carrot,finely diced
  • 1celery stalk,finely diced
  • 4ozpancetta,diced
  • 7ozlean beef,minced
  • 5⅓ozlean pork,minced
  • ¾cupred wine
  • 2tbspdouble concentrated tomato puree
  • 2cupschicken stock

For Serving:

  • 2cupstagliatelle,cooked
  • parmesan cheese,grated


  1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta.
  2. Cook for around 10 minutes until the onions start to look translucent.
  3. Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
  4. Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2 to 3 minutes.
  5. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
  6. Reduce to low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out.
  7. Cook desired pasta and toss in the bolognese.


Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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