Bolognese Sauce

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This is an Italian Ragu sauce you won’t forget. The slow process fills the kitchen with heavenly aromas and offers time to prep the rest of the meal. Shown is a primo plate of mini gnocchi bolognese.


  • 1 pound ground beef/bison
  • 4 slices of bacon
  • 2 celery ribs
  • 2 medium size carrots
  • 1 large onion
  • 8 oz. red wine
  • 1 cup diced tomatoes
  • 2T tomato paste
  • 1/2 t salt
  • 1/2 t pepper
  • 2 bay leaves
  • water to cover



  • In a large skillet brown the beef/bison, remove cooked beef/bison to a small container
  • Using the same skillet, cut the raw bacon into the pan, cook slowly on low until fully cooked
  • While bacon cooks, finely chop the celery, carrots and onion
  • Add the celery, carrots and onion to the skillet still containing the bacon. Increase the heat to medium-high and brown the veggies in the bacon fat.
  • Transfer the contents to large, 4 qt., sauce pan. Add the reserved ground beef/bison. Set the heat to medium and pour in the red wine.
  • When the red wine has evaporated, add the diced tomatoes, tomato paste, salt, pepper and bay leaves. Stir. Then add water to cover, about 9 oz., and cook over medium for at least 1 hour. If needed add more water.



  • This recipe based upon a recipe provided the Santa Chiara study center.


I’ve just recently found this at Kroger. It’s delicious!

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