Pasta Bolognese (Ragu alla Bolognese)
An authentic Bolognese Sauce recipe from the Emilia Romagna region of Italy. Easy to follow steps for a true pasta Bolognese!
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Cooking tools:
- Pot
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Saucepan
- Colander
- Measuring cup
- Grater
- Mixing bowl
- Skillet
- Tongs
- Ladle
- Kitchen timer
Ingredients
- 1 lb pasta*
- approx. 1/4 cup (20g) diced carrots
- approx. 1/4 cup (20g) diced celery
- approx. 1/4 cup (20g) diced onion
- 1/2 cup Extra Virgin Olive Oil
- 5 ounces (150 g) ground pork**
- 5 ounces (150 g) ground beef**
- 5 ounces (150 g) ground pork sausage**
- 1/2 cup red wine
- 7-8 ounces (200g) tomato sauce
- Salt
- Pepper
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