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Classic Ragu Bolognese

  • Yield: 4 servings


  • 1/2 cup heavy cream
  • 10 ounces fresh fatback
  • 1 cup small diced carrots
  • 2/3 cup small diced celery
  • 1 cup small diced onions
  • 2/3 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 cup dry white wine
  • 1 tablespoon minced garlic
  • 2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock
  • 1 cup whole milk
  • Salt and black pepper
  • 1 pound fresh Tagliatelle pasta
  • 1 ounce block Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped parsley
  • Loaf of Italian bread


  • In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, saute the fatback over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Sauté the vegetables for about 3 minutes or until the vegetables are translucent. Increase the heat and stir in the chuck and veal. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. In a pot of boiling salted water, drop the fresh pasta. Cook for 2 minutes and remove from the water. Drain.
  • Toss the pasta with the sauce and mound in the center of the platter. Garnish with grated cheese, parsley and serve with a loaf of bread.

Recipe Details