Authentic Ragù Alla Bolognese Sauce Recipe Tastes Like Italy Italian Recipes Pasta Dinner Beef Pork Sauces/Condiments High Protein Recipes Low Carb Recipes

Ragù Alla Bolognese is ultimate Italian comfort food over pasta or polenta. This easy authentic Bolognese sauce recipe is packed with meaty flavor. The Italian meat sauce can be served ladled over or tossed with pasta or with polenta. Delicious!

To make this high-protein ragu alla Bolognese sauce recipe you will need to gather the following ingredients from your fridge and pantry: extra-virgin olive oil, butter, a carrot, an onion, a rib of celery, ground veal, ground pork, ground beef, pancetta, tomato paste (check out the health benefits of tomatoes), low-sodium beef broth, white wine, heavy cream (optional, but adds creaminess to the sauce), parsley and Parmigiano Reggiano cheese for serving. Don't forget either pasta or polenta to hold all the delicious sauce!

This Italian dinner is wonderful served with a side dish of garlic bread and a regular salad with your favorite ingredients or a traditional Caesar salad.

Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours
Servings: 8 to 10

Ingredients

• 1/8 cup extra virgin olive oil
• 3 tablespoons butter
• 1 carrot, finely diced
• 1 medium onion, diced
• 1 rib celery, finely diced
• 1 clove garlic, sliced
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/4 pound pancetta, chopped fine
• 1/2 cup tomato paste
• 2 cups low-sodium beef broth
• 1 cup heavy cream or 1 cup dry white wine (optional)
• 1 cup flat leaf Italian parsley, chopped fine
• Parmigiano Reggiano, for serving

Here’s how you make it:

1. In a 6- to 8-quart, heavy-bottomed soup pot heat olive oil and butter over medium heat. Cook pancetta until almost brown. Remove with a slotted spoon. Set aside.
2. Add onions, carrot, celery and garlic. Cook over medium heat until the vegetables are translucent, but not browned, about 10 to 15 minutes.
3. Add veal, pork and beef. Return pancetta to the pot. Stir until brown.
4. Add tomato paste, broth and wine. Simmer over medium-low heat for 1 hour. Add cream.
5. Heat to simmer and cook an additional 30 minutes until sauce is reduced and thickens. (Do not boil after addition of cream.) Season with salt and pepper to taste. 
6. Serve tossed with pasta or topped on warm creamy polenta. Top with grated cheese and enjoy! Store any leftover sauce in an airtight container in the fridge. I like to reheat over low heat in a saucepot on the stove.

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