Ragu Bolognese

Ragu Bolognese usually contains lots of different types of meat. This easier version is still rich and delicious.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 3 slices bacon
  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1⁄2 cup chopped carrots
  • 1⁄2 cup chopped celery
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 1⁄4 lbs. ground beef
  • 1 jar (26 oz.) pasta sauce
  • 1⁄4 cup dry red wine
  • 1⁄2 cup beef stock
  • 1 package (16 oz.) linguine
  • 1⁄2 cup heavy cream
  • 1 cup shredded Parmesan cheese


  • In large saucepan, cook bacon until crisp. Drain on paper towel, crumble, and set aside. Drain fat from pan but do not wipe out.
  • Add butter to pan; cook onions, garlic, carrots, and celery until tender, about 6 to 7 minutes. Add salt and pepper.
  • Add beef and bacon; cook and stir to break up meat, until meat is browned. Drain mixture. Add pasta sauce, wine, and stock to pan; bring to a simmer. Simmer, stirring frequently, for 40 minutes.
  • While the sauce simmers, bring a large pot of salted water to a boil. Add linguine; cook until al dente according to package directions. Add cream to meat sauce and simmer.
  • Drain pasta and place on serving plate and top with meat mixture and shredded cheese. Serve immediately.