Ragout Alla Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   Heat olive oil in a large pot over medium heat. Add cubed veal and pork, and brown on all sides. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 more minute.

3. 3

   Add Liquids and Spices

   Return the browned meat to the pot. Stir in the crushed tomatoes, red wine, beef broth, bay leaves, salt, and black pepper. Bring to a simmer.

4. 4

   Braise the Ragout

   Reduce heat to low, cover, and let the ragout simmer for about 1.5 to 2 hours, stirring occasionally until the meat is tender.

5. 5

   Cook the Pappardelle

   In a separate pot, cook the pappardelle noodles according to package instructions. Drain and set aside.

6. 6

   Serve

   Remove bay leaves from the ragout. Serve the ragout over the pappardelle noodles and top with dollops of ricotta cheese.