• 8 oz pancetta or salt pork, cut into 1/4 inch dice
  • 1/3 cup olive oil
  • 1 large carrot, 1/4 inch dice
  • 2 stalks celery 1/4 inch dice
  • 1 medium sized onion, 1/4 inch dice
  • 1/2 cup semi-dry red wine (e.g., Lambrusco)
  • 1 TBS chopped fresh garlic
  • 1 pound chopped stew meat or ground beef
  • 1 TBS fresh oregano, chopped, or 1 tsp dried
  • 1 TBS fresh thyme, chopped, or 1 tsp dried
  • 2 cups chopped tomatoes with their juice
  • 1/2cup whipping cream
  • salt and pepper to taste
  • Parigiano Reggiano cheese to top


1. In a large saucepan over medium-high heat, cook diced pancetta or salt pork until most of the fat is rendered. Pour off most of the pork fat and replace it with olive oil.

2. Add carrot, celery, onion and saute 5 minutes or until onion is translucent and just beginning to brown. Add wine and garlic and cook another 5 minutes or until wine has boiled away and vegetables begin to fry again. You will hear them sizzle when the liquid is gone.

3. Add the beef and chopped herbs; then cook another five minutes, or until the beef is browned. Add tomatoes and reduce heat to low.

4. Simmer the sauce, stirring occasionally, for at least 2 hours or until the liquid has almost completely evaporated. Do not allow the sauce to dry out or stick. As soon as most of the liquid is gone, stir in the cream and continue simmering for another 10 to 15 minutes, or until the cream is translucent and thoroughly incorporated into the sauce. Season to taste with salt and pepper.

5. Serve the ragu in small amounts with hot pasta. Top with cheese

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Submitted 6/13/05.
Source: Seattle Times 10/16/94
Submitted By: Nathan Hammer
Ragu Bolognese