Randy Mayor; Melanie J. Clarke
8 servings (serving size: 1 1/2 cups)

This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.

Step 2

Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.

Step 3

Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.

Ratings & Reviews

WLBETH's Review

January 22, 2014
Excellent recipe. A few tweeks - used ground turkey instead of the veal and 24 oz of San Marzo crushed tomatoes. Also, used 2% milk (that's what we drink) and it turned out great. This makes a lot of sauce so count on leftovers or cook for a big crowd.

shootingstar531's Review

August 20, 2013

dyebo2's Review

July 25, 2013

BitsyM's Review

January 31, 2013
Delicious! Don't be scared off by the simmer time- although I am sure it tastes better if it simmers longer, I shortened it all significantly and it was still great. Just so long as you totally brown the meat until you get some crispy bits before adding the other ingredients, the shorter simmer times were ok. Some other adjustments: Added 3 cloves crushed garlic and one chopped red pepper to the onion mix, added a tsp of italian seasoning and a tsp sugar once the tomatos were added, and used beer instead of cooking wine (easy substitute in most recipes).

Wunderchic's Review

January 22, 2013

Curtis's Review

December 03, 2012
Obviously, this is not a week night meal because of all the simmering time, but well worth the effort on a Sunday. I have also used all grass-fed ground beef (also worth the extra cost at Whole Foods) and red wine instead of white (because that's what I had open) and the results were great. A definite go-to Bolognese recipe!

crimegirl's Review

November 04, 2012
This was outstanding. I only made three minor changes. I added some minced garlic, used fresh whole wheat fettucini from Whole Foods (so worth the cost!), and added some diced tomatoes (I drained them) b/c I like chunks of tomatoes in my sauce. We added some fresh basil as a garnish and it was delicious. This will be one of my go-to sauces.

ktleyed's Review

October 01, 2012
This was so good, I had plenty for leftovers the next night too, the whole family loved it. Served with a red leaf salad with cucumber and avocado. Will def. make again!

spottybug's Review

December 19, 2011
I've been making this since it was first printed in October 2002- it is our family's favorite bolognese recipe and I come back to it time and time again. We're Italian so we take our pasta seriously, and this just couldn't be better!!!

JerriLyn's Review

November 14, 2011
YUM! This was so good. I made a few minor tweaks: I added garlic to the vegetable trio. I don't eat veal so I used an equal mix of ground pork and ground round. I used tomato sauce in lieu of puree as I couldn't find puree. I also did not have whole milk on hand so mixed 1% milk with heavy cream (3/4 to 1/4) and it worked well. I prefer paparadelle noodles ... and this was a perfect sauce for that! A keeper ... will definitely make again.