Veal Bolognese

    3 hours 10 minutes

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

    69 people made this

    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 in English (52)


    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


    Time-consuming so I make up a huge batch and freeze it. my kids love it, the meat becomes so tender,  -  29 Sep 2008


    This turned out great, it is definitely in my rotation now.  -  29 Sep 2008