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Bolognese sauce: traditional recipe (Ragù Bolognese)


Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.









Trans-fat Free, Low Carb


300 grams beef
in italian is called "cartella" literally translated "folder " is the part that separates the lungs from the ribs is very fatty
150 grams bacon
sweet bacon
50 grams celery stalks
50 grams onions
5 tablespoons tomatoes
Tomato sauce (passata) or TRIPLE extract
½ cup white wine
or red wine
200 millilitres milk
whole milk
1 cup beef stock


Preparation: melt in the pan the fat of the bacon cut into cubes, and chopped with the mincing knife( mezzaluna). You add the chopped vegetables well minced with the mincing knife( mezzaluna) and let it fry within slowly, with low flame until tender. Then add the minced meat(cartella beef) and leave, stir until it "sizzles". Put in the 1 / 2 glass of wine, adding a dash of salt and black pepper, tomatoes and the broth, and allow to simmer for not less than 2 hours, adding each time milk. Optional but recommended the addition of the cream that comes out from boiling 1liter of non pasteurized milk at end cooking The Bolognese sauce mixed to any type of pasta (but it’s quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna .


* not incl. in nutrient facts

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over 10 years ago

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 45360% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1064mg 44%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 74g
Vitamin A 5% Vitamin C 5%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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