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Ragù Alla Bolognese

: Recipes

If I were to pick one city and one city only, Bologna, Italy would be my choice for the world’s greatest food city. (If I were to pick two, I’d add San Sebastian, Spain. And Guadalajara, Mexico is right up there if three were on the table. Four? Córdoba, Spain. I mean, this could go on for a while.) This Bolognese sauce works well on a slice of good, crusty bread, too.

Reference image

Wings on tray



  1. Melt the first tbsp of butter in a large, thick saucepan over medium heat.
  2. Add pork, and let it cook until liquids have evaporated, stirring often.
  3. Add beef, stir in, and let cook until the meat is browned.
  4. Remove meat from pan, and place in bowl.
  5. Melt the rest of the butter in the pan, and toss in the onion, carrots, and celery.
  6. Cook until translucent and soft.
  7. Stir in tomato paste and let cook for five minutes, stirring intermittently.
  8. Add meat and cherry juice, set to high, and cook for two minutes.
  9. Cover and reduce to a simmer for about an hour. Make sure the meat doesn't dry.
  10. Stir in cream and salt. Let simmer for another 30-45 minutes.

And that's it! This sauce goes great with tagliatelle pasta. Feel free to give it a sprinkle of parmesan, too, for good measure.

- Remi,