Homemade Pasta + Ragu Bolognese


In our home, we definitely go all out on the weekends with good cooking - especially for Sunday night meals. We love making pasta from scratch to pair with a homemade sauce. A favorite of ours is a recipe my parents use: ragu bolognese.

Before jumping into the sauce, I will say that we’re still trying to perfect our favorite homemade pasta recipe. There are many different ones out there, but we have realized lately that the more eggs/egg yolk the better.


Ragu Bolognese

  • Extra virgin olive oil

  • 2 TB butter

  • 1 large onion, minced

  • 4 celery stalks, minced

  • 2 large carrots, peeled and minced

  • 5 garlic cloves, minced

  • 1 lb ground pork

  • 1 lb ground beef (we used ground round)

  • 4 oz pancetta, diced

  • 4-5 oz tomato paste

  • 1 cup milk (we used 2%, but most recipes call for whole)

  • 1 cup dry white wine

  • Parsley

  • Thick pasta

  • Salt

  • Freshly grated parmigiano-reggiano


  • Parmesan rind

  • Leftover cooked red meat bones (such as prime rib, we froze them from my family’s Christmas dinner! A fattier meat is better to bring in that flavor)


  1. In a heavy bottom pan (i.e. dutch oven), heat the olive oil and butter over medium heat until melted.

  2. Add in the minced onions, celery, carrots, and garlic, season with alt, and cook until the vegetables are translucent. Remove from pan and set aside.

  3. Add the beef, pork, and pancetta, increase the heat to high and brown the meat. Once the meat is nearly done, add back in the vegetables. Fat will form at the bottom of the pan, leave that goodness there!

  4. Add the tomato paste and cook it for a couple minutes until it turns orange. Add the milk and cook until almost completely reduced.

  5. Add the wine and bring just to a boil. If adding some extra flavor goodies (bones or cheese rind), add that in here. Reduce the heat to medium-low and simmer for 2-3 hours.

  6. Once done, remove the rind and bones (if using) and season with salt. Serve over your pasta with chopped parsley and freshly grated parmesan on top!

Note: this makes A LOT of sauce. Highly recommend freezing some for up to 6 months!