Photo: Eaters Collective
Ragu Bologna Pasta Sauce
16 ingredients
6 to 7 servings
openrecipes
"The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."
Estimated Nutrition (whole recipe, rough)
1003
Calories
121g
Protein
43g
Fat
27g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound cubed flank steak
- 4 ounces ground pork
- 1/4 pound veal, trimmed and cubed
- 1/4 pound finely ground salt pork
- 1 onion, thinly sliced
- 1 carrot, sliced
- 1 stalk celery, chopped
- 1 1/4 cups chicken stock
- 1 teaspoon tomato paste
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 pound mushrooms, chopped
- 2 cooked chicken liver, diced
- 1/2 cup heavy whipping cream
- 1 small truffle, thinly sliced
- 1 pinch ground nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes