Jul 14 2026
Restaurants›Acqua Restaurant-White Bear Lake›Ragu Bolognese Recipe

Ragu Bolognese Recipe

Inspired by Acqua Restaurant-White Bear Lake
Time2h
Serves4

Tagliatelle, Pork, Veal, Pancetta, Tomato, Grana Padano

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Ingredients

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Pasta

Meat

Vegetables

Tomato Sauce

Seasoning

Finishing Touch

Method

Preparation

  1. 1

    Chop Vegetables

    Finely chop the onion, carrot, celery, and garlic. Set aside.

  2. 2

    Prepare Pancetta

    Dice the pancetta into small cubes.

Cooking the Meat

  1. 3

    Cook Pancetta

    In a large pot, over medium heat, cook the diced pancetta until crispy. Remove and set aside, leaving the fat in the pot.

  2. 4

    Brown the Meat

    Add the ground pork and ground veal to the pot. Brown the meat for about 5-7 minutes, breaking it apart with a spoon. Drain excess fat if necessary.

  3. 5

    Add Vegetables

    Add the chopped onion, carrot, celery, and garlic to the meat. Cook for another 5 minutes until softened.

Making the Sauce

  1. 6

    Add Tomatoes and Wine

    Pour in the canned tomatoes, tomato paste, and red wine. Stir well to combine.

  2. 7

    Season the Sauce

    Add salt, black pepper, dried oregano, and the bay leaf. Mix well.

  3. 8

    Simmer

    Bring the sauce to a boil, then reduce the heat to low and let it simmer for at least 1 hour, stirring occasionally.

Cooking the Pasta

  1. 9

    Boil Water

    In a large pot, bring salted water to a boil.

  2. 10

    Cook Tagliatelle

    Add the tagliatelle to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Finishing Touch

  1. 11

    Combine and Serve

    Remove the bay leaf from the sauce. Mix the cooked tagliatelle with the sauce. Serve with grated Grana Padano on top.

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