Veal Bolognese

Veal Bolognese


67 people made this

A true bolognese requires a mix of meats and some milk. My version has veal, pork, beef and pancetta.

Mike Oxsolong

Serves: 6 

  • 100ml extra virgin olive oil
  • 100g butter
  • 1 onion, minced
  • 2 stalks celery, minced
  • 2 carrots, minced
  • 500g veal mince
  • 500g pork mince
  • 250g beef mince
  • 50g cubed pancetta
  • 100ml skim milk
  • 450g passata
  • 2 cups (500ml) beef stock

Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

  1. Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft.
  2. Add veal, pork, beef and pancetta then cook until evenly brown, 15 to 20 minutes. Pour in milk and cook until liquid has evaporated, about 15 minutes. Stir in passata and beef stock. Cover and simmer 2 1/2 hours.

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Reviews (5)


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

Karen Ayala Simmons

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

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