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Pasta with Ragout alla bolognese

  • 15/06/2006
  • Moderate difficulty
  • 4
  • 90 min

The crew of Vegeta’s kitchen enjoyed watching how in a shop and trattoria “Annamaria” in Bologna under the master’s hands torteline, gnocchi, canelloni, lasagne, tagliatelle... were created. And afterwards, who would fail to taste them with ragout alla bolognese?


  • 400 g pasta (wide noodles, macaroni, spaghetti or gnocchi)
  • 4 tablespoons olive oil
  • 30 g butter
  • 250 g minced beef
  • 50 g dried bacon
  • 1 onion
  • 1 carrot
  • 20 g celery root
  • 150 g chopped tomatoes
  • 1 tablespoon double tomato concentrate
  • 2 chicken liver
  • 2 cloves garlic
  • salt
  • freshly ground pepper
  • nutmeg
  • origano
  • bay leaf
  • 100 ml white vine
  • 1 tablespoon Vegeta


  1. 1.
    Chop the bacon, onion and garlic. Grate the carrot and the celery.
  2. 2.
    In the pan (with thick bottom) heat up the oil and sauté the meat. After that add bacon, onion, carrot, celery and garlic and sauté all together briefly.
  3. 3.
    Stir in the chopped tomatoes, some salt, Vegeta and sauté for another 10 minutes.
  4. 4.
    Add tomato concentrate, grated nutmeg, origano, bay leaf, freshly ground pepper and vine.
  5. 5.
    Cook slowly for about an hour, adding water occasionally as needed. Near the end of cooking add chopped chicken liver.


Pour the ready sauce over cooked pasta and serve with grated Parmesan cheese.


For the sauce use meat which you minced once with wide holes.

Little secret

Add chicken liver near the end of cooking so they would not become dry, and at the same time they will provide enough aroma for the sauce.


This meal can also be frozen
Freezing: Prepare the bolognese sauce per recipe (without adding chicken liver), chill it and distribute into portions and put into freezing.
Unfreezing: Put some water into the dish, add frozen sauce, cover and heat up over slow fire. During that time cook the pasta as desired.
Durability: to 60 days.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 598 / 2.500 - -
Fat g 38,44 - -
Carbohydrates g 34,07 - -
Dietary fibre g 3,29 - -
Protein g 25,12 - -
Salt g 5,14 0 0
Vitamin A μg 8.947,36 224 179
Vitamin D μg 19,18 10 10
Vitamin C mg 17,63 24 20
Niacin mg 11,15 80 56
Potassium mg 595,52 16 16
Calcium mg 59,62 6 6
Phosphorous mg 314,79 39 39

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)