A true bolognese requires a mix of meats and some milk. My version has veal, pork, beef and pancetta.
Something else. While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of stock, balsamic vinegar, wine. Otherwise, he is right, real deal. - 29 Sep 2008
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favourite jar sauce and serve over pasta. I follow the recipe to the letter, mmmmm good! - 29 Sep 2008
This was a nice basic sauce, a little bland for my taste, but the rest of the family adores it. I have tons put away in the freezer for something fast but wholesome on those busy weekdays, so I am happy! - 29 Sep 2008