Edda’s ragu bolognese~


This is so far the best meaty sauce I have made. I have tried all kinds of variations with/without rosemary, thyme, basil and even ketchup =P Yup… I have added ketchup in my pasta sauces in more than one occasion. I am sure I have totally bastardized the proper bolognese or ragu.

I am not fond of carrot or celery, so you won’t see it in this recipe (unlike most recipes you will find out there in the WWW or cookbooks). I like onions and garlic in almost anything (even my lasagna), so there is a good amount of it. Although once cooked down I feel like I should have added more.



What you will need –

4 hours with nothing better to do (No, I am not kidding… okay, maybe 3 hours)

2/3 lb beef (any cut will do, cut into lil cubes (i cut them 2-3mm cubes)

2/3 lb pork shoulder (cut into small cubes

8 slices thick sliced bacon (cut into little pieces)

1 (14oz) can of canned whole tomatoes – cut into pieces

1 (14 oz) can of tomato puree

2 tablespoon butter

1 yellow onion (diced)

3 cloves garlic (minced)

1 cup whole milk

1 cup dry white wine

1 tablespoon fish sauce (salt or light soy sauce works too)

1/2 – 1 tsp black pepper (up to personal taste)



note: i have substituted the tomatoes for a small can of tomato paste and some beef stock and it works well too~

Now that we have all the ingredients:



Step 1: Heat up pot and melt 1 tablespoon butter.


step 2: Add bacon


Saute bacon till brown (but not crispy) – medium high heat

Remove bacon w slotted spoon and discard fat ( i find it all too greasy if i leave all the fat in there)


Step 3: Add another tablespoon of butter and some olive oil – then onions and garlic

DSCF4385Saute till brown – med high heat


Step 4- Turn heat to high – Add all the meat


Mix and wait for meat to turn greyish (cooked but barely browned)


Step 5 – add milk~ Turn heat down and let everything simmer for a good 20 mins


Step 6- Milk should have evaporate with a layer of oil/fat on the top –

Add wine

Simmer for another 20 mins (until wine evaporates and you don’t smell it off the steam)



Step 7 – Turn heat back up to med high.  Add canned diced tomatoes and tomato puree


Let pot boil a little then turn down to lowest heat setting.


All the hard work is done! All there is left is waiting. Let ragu simmer for about 2 hours.





About 1 hour later..

Add fish sauce and black pepper – taste and adjust seasoning according

DSCF4421And the final hour…

over some fresh spinach pasta~


I ran out of parmesan but it was still pretty good!

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2 Responses to “Edda’s ragu bolognese~”

  1. Cat says:

    Hmm….interesting, I never thought to add milk in pasta sauce. That will make it richer, plus the bacon, yum. The soy sauce/fish sauce part is so asian, does Italian people put soy sauce in their pasta? I’m guessing maybe not? haha. But I have done that before, but I marinated the soy sauce with the raw meat first before throwing them in the pot. It does make it tastier 🙂

  2. Eddangel says:

    lol – i totally bastardised the authentic italian bolognese… milk n wine is pretty italian.. =P

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