Bolognese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-simmered ragù made with beef and pork, aromatics, tomato, and a touch of milk for richness. Cooked for nearly 3 hours to develop deep, complex flavor. Serve over fettuccine or other pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 rib celery (finely chopped)
- 1 medium carrot (peeled and grated)
- 3 cloves garlic (minced)
- 10 ounces ground beef (80%)
- 10 ounces ground pork
- 2/3 cup dry red wine
- 2 1/3 cups tomato purée
- 2 1/2 tablespoons tomato paste
- 1/4 cup whole milk
- Salt and black pepper (to taste)
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 170M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 30m
- Sodium
- 282mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1025mg
- Calcium
- 75mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.