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  • Nicola

A Quick Ragù Bolognese Recipe

Updated: Apr 14, 2020


Ragù alla bolognese is a slow cooked sauce with key ingredients such as onion, celery, carrot, minced meat, fatty pork, red wine, and tomatoes. The sauce is gently simmered for a longer period to produce a thick delicious sauce.

I didn’t have all the key ingredients that would normally be put in a classic ragu, but this is what I made with the ingredients in my pantry and fridge. I love that type of cooking best. Cooking with what I have


A Quick Ragù Bolognese Recipe

Serves 2


1 Tablespoon Oil (I used grapeseed oil) 1 Medium Onion, diced 3 Garlic Cloves, Crushed 3/4 lb Ground Pork 6 slices 1/8″ thick Pancetta, finely chopped 1/4 Cup Tomato Paste 2 Teaspoon Dried Thyme (or 5 Twigs of Fresh Thyme) 1 Cup Red Wine (if you do not got red wine on hand, use white wine, or substitute with stock) 1 Cup Stock Finely Grated Parmigiano Reggiano Fresh Basil 2 servings fresh rolled pasta or fresh extruded pasta or eggless pasta


  1. Heat oil in a large heavy pot over medium-high heat.

  2. Add garlic, saute for about a minute.

  3. Add onions. Sweat until soft, 8-10 minutes. Sweating means no browning, so lower the heat to medium. Just enough heat for the onions to get moisture as if running (sweating). Season with salt and pepper.

  4. Add pancetta; saute for amount 3 minutes.

  5. Next, add the ground pork, breaking up with the spoon, until browned, about 15 minutes.

  6. Add dried herbs or fresh herbs at this point.

  7. Next, add the tomato paste, stir into the ground meat until well mixed.

  8. Add wine; boil 1 minute, stirring often and scraping up browned bits.

  9. Add 1 cup stock; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours.

  10. Taste and season with salt and pepper to taste

  11. When the sauce is almost ready, you can start on preparing the pasta noodles.

  12. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. You will be finishing the cooking of the pasta in the sauce

  13. Drain, reserving about 1/2 cup pasta water.

  14. Transfer some sauce to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water to loosen the sauce if needed.

  15. Divide pasta among warm plates. Serve with Parmigiano Reggiano, fresh basil, and a drizzle of extra virgin olive oil.


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