Ragù alla bolognese – Emilia-Romagna Recipe

This traditional sauce from the city of Bologna is the perfect side dish for various pasta, including rigatoni or fresh egg tagliatelles.


  • 125 g lean ground pork
  • 375 g ground beef
  • 125 g smoked ham
  • 125 g poultry livers
  • 2 chopped onions
  • 4 tablespoons chopped carrots
  • 125 ml chopped celery
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 125 ml white wine
  • 500 ml beef broth
  • 2 tablespoons tomato paste
  • 250 ml fresh cream
  • Salt, pepper, nutmeg
Begin by making a battuto, i.e., chopping the ham and all the vegetables.

In a frying pan, brown this mixture in butter and let cook for about ten minutes. Put the mixture into a large casserole.

Add olive oil to the frying pan, and seal the ground pork and beef, using a fork to break up the clumps. Pour in the white wine and cook on high until it is nearly evaporated. Add to the casserole.

Add the beef broth and tomato paste to the mixture in the casserole, and cook over low heat for 45 minutes, leaving it covered. Stir with a spoon from time to time.

Add a small amount of butter to the frying pan and seal the poultry livers 3 to 4 minutes. Cut into small cubes, then add to the casserole, along with the cream. Season with salt, pepper and nutmeg.

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