Can you let me have your recipe for Bolognese sauce please?
I saw Giada making it on The Food Network and I have come to realize her Italian recipes are not as authentic as I thought in the beginning.
Jon and I would love to try the sauce if I can get a recipe from you for it.
Thanks.

Mine is quite basic - ingredient-wise but it does take a bit of time. Forgive me for not measuring - I usually don't.

Heat your skillet, add your butter and oil (a couple tablespoons of each), heat. Cook a couple slices of bacon and a couple slices of proscuitto (all chopped). Add your chopped celery (1 or 2 ribs), onion (medium) and carrot (2 small)- cook until tender but do not brown. Add your ground meat (beef, veal, pork in equal amounts - 1/3 to ½ lb each ) and brown well. Add fresh minced garlic.

The fun part - you are going to add about 1 ½ c. milk - ¼ c. at a time, giving it a chance to be absorbed. Do not cover. This process will take over an hour.

Once it s all absorbed add salt and pepper and a bit of nutmeg; stir in about 2 cups tomatoes - peeled and chopped or canned and keep the heat low, stirring for another 45 minutes.

Here's the nice part of this recipe - you can cool completely, refrigerate overnight, skim the fat off and heat to use with your pasta.

I prefer to drain my meat well when frying.

Either way is fine.


We are not wine people in my house - many add chicken stock and wine after the meat has browned; some use beef broth, some use heavy cream - it's all preference. You can add tomato paste, or you can add marinara to this as well. You can omit the bacon and proscuitto or just the proscuitto - it's all in what you want.

You will have to play around with this. I do it - I use what I've got when I got it.

Hope this helps.

Wow sounds delicious! I am going to try this out soon!

Let me know how you like it! And don't be afraid to try it all different ways - using the different broths (if you are using broth) with or without the bacon and/or proscuitto, etc.

This sounds great.
Will be trying it very soon.

What is the difference between ragu and bolognese?