Ragu Bologna Pasta Sauce recipe

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Ingredients

¾ pound cubed flank steak
4 ounces ground pork
¼ pound veal, trimmed and cubed
¼ pound finely ground salt pork
1 onion, thinly sliced
1 carrot, sliced
1 stalk celery, chopped
1 ¼ cups chicken stock
1 teaspoon tomato paste
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ pound mushrooms, chopped
2 cooked chicken liver, diced
½ cup heavy whipping cream
1 small truffle, thinly sliced
1 pinch ground nutmeg

Nutrition Info

490.8 calories
carbohydrate: 5.3 g
cholesterol: 161 mg
fat: 39.6 g
fiber: 1.2 g
protein: 27.7 g
saturatedFat: 17 g
servingSize: -
sodium: 554.8 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, combine beef, chopped pork, veal, salt pork, onion, carrot and celery to brown thoroughly over medium low heat. Add stock or water and continue to cook until it evaporates.

  2. Add tomato paste, salt, pepper and enough water to cover meat. Cover pan and cook slowly for 1 hour. Add mushrooms and livers and cook for 15 minutes longer. Just before serving add cream, truffle and nutmeg. Mix well and serve.

Recipe Yield

6 to 7 servings

Recipe Note

The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta.

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