Ragu di Carne (Bolognese Meat Sauce)


  • 5 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped onion
  • 4 garlic cloves, thickly sliced
  • 1 large bay leaf
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh basil
  • 2 ounces finely diced prosciutto
  • 1/4 pound ground veal
  • 1/4 pound ground lamb
  • 1/4 pound ground beef
  • 1/3 cup red wine
  • 1/2 cup tomato sauce
  • 2 tablespoons tomato paste
  • 2 cups chicken or beef stock
  • salt and pepper to taste


  • 1. Heat the oil in a large saucepan on high heat until sizzling, about two minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium-low and cook ten minutes more, stirring occasionally.
  • 2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for two minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about five minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice.
  • 3. If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper.