Homemade Ragù Bolognese

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A Dutch oven of Bolognese with ghee and milk next to it.

This slow-simmered Bolognese is worth every minute—rich with pancetta, pork and beef, and lighter on tomato to let the savory flavors shine. It’s worth the time and is perfect layered in our From Scratch Lasagna or tossed with fresh pasta. A cozy, satisfying dish for family meals or special occasions.

10 min Prep2 hrs 30 min Cook2 hrs 40 min Total

10 min Prep•2 hrs 30 min Cook•2 hrs 40 min Total

10 min Prep•2 hrs 30 min Cook

2 hrs 40 min Total

8 Servings

10 min Prep2 hrs 30 min Cook2 hrs 40 min Total

10 min Prep•2 hrs 30 min Cook•2 hrs 40 min Total

10 min Prep•2 hrs 30 min Cook

2 hrs 40 min Total

8 Servings

Cooking Mode

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Ingredients

1 white onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 garlic cloves, skin on, crushed
2 bay leaves
4 ounces pancetta or prosciutto, roughly chopped
1 ½ pounds ground pork
1 pound ground beef
1 cup red wine
1 28-ounce can diced tomatoes
¼ cup tomato paste
1 cup beef broth
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground pepper, plus more to taste

Directions

In a Dutch oven or large pot over medium-high heat, melt the ghee. Add the onion, carrot and celery and cook until softened, 5-7 minutes. Crush the garlic with the side of your knife, leaving the skin on. Add the garlic and bay leaves to the pan and cook for 1 minute. Add the pancetta or prosciutto and cook until soft, 2-3 minutes.
Add the ground pork and beef and cook until browned, about 8 minutes. Pour in the wine and cook until it reduces slightly, about 2 minutes.
Add the tomato sauce and paste, broth, milk, salt and pepper to taste. Reduce heat to low and simmer, partially covered, for 1 ½-2 hours, until all of the flavors have melded and liquid is almost completely reduced. Discard garlic and bay leaves. Taste and season with more salt and pepper, if needed.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a Dutch oven or large pot over medium-high heat, melt the ghee. Add the onion, carrot and celery and cook until softened, 5-7 minutes. Crush the garlic with the side of your knife, leaving the skin on. Add the garlic and bay leaves to the pan and cook for 1 minute. Add the pancetta or prosciutto and cook until soft, 2-3 minutes.
Add the ground pork and beef and cook until browned, about 8 minutes. Pour in the wine and cook until it reduces slightly, about 2 minutes.
Add the tomato sauce and paste, broth, milk, salt and pepper to taste. Reduce heat to low and simmer, partially covered, for 1 ½-2 hours, until all of the flavors have melded and liquid is almost completely reduced. Discard garlic and bay leaves. Taste and season with more salt and pepper, if needed.

Do You Know?

Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.
Because our cows spend so much time in the great outdoors, the milk they produce is sweet, creamy and loaded with nutrition. In our Whole Milk, natural butterfat flavors mix and mingle with the subtle tastes of our organic pastures.
Our organic farmland is teeming with life. From earthworms and pollinators to bear and elk, our small organic family farms host a whopping 30% more biodiversity than conventional farms. Help us preserve the flora and fauna that make our world go round.

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Frequently Asked Questions

Yes, sauce can be made up to 3 days ahead, cover and refrigerate until ready to use. Bring to a low simmer before assembling lasagna. Alternatively, transfer to a covered container and freeze for up to 3 months.

Bolognese ragù pairs well with tagliatelle, lasagna, rigatoni, stuffed pasta, pizza, rice balls and even stuffed vegetables or soups.