Four meat Bolognese

    3 hours 40 min

    This recipe makes the best meat sauce for pasta. It takes a little while to make, but the results are really worth it. The bolognese sauce is made with veal, pork, sausagemeat and pancetta.

    14 people made this

    Serves: 6 

    • 4 tablespoons extra-virgin olive oil
    • 2 onions, chopped
    • 250g chopped celery
    • 125g chopped carrots
    • 2 cloves garlic, chopped
    • 225g minced veal
    • 225g chopped pork
    • 335g mild Italian sausages, casings removed
    • 170g pancetta bacon, diced
    • 2 (400g) tins whole plum peeled tomatoes, with liquid
    • 825ml chicken stock
    • 125ml full fat milk
    • 5 teaspoons chopped Italian flat leaf parsley
    • 5 tablespoons chopped fresh basil
    • 5 teaspoons chopped fresh thyme
    • salt and pepper to taste
    • 450g fettuccine pasta
    • 80g grated Parmesan cheese

    Prep:40min  ›  Cook:3hr  ›  Ready in:3hr40min 

    1. Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausagemeat and pancetta; cook until meats are evenly brown.
    2. Stir in tomatoes, chicken stock, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
    3. Bring a large pot of lightly salted water to the boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    4. Serve fettuccine topped with the sauce and Parmesan cheese.

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    Reviews in English (13)


    I love ragu or bolognese sauces and have been tweaking the one I usually use. This recipe was great and seemed to solve all the problems of the one I had been using. Turned out perfect, and as always well worth the time and effort! Classic bolognese with good flavor.  -  01 May 2010  (Review from Allrecipes US | Canada)


    This sauce was amazingly rich. It also freezes well and actually is better after the freeze.  -  22 Sep 2008  (Review from Allrecipes US | Canada)


    LOVE this recipe!!! Prep and cooking times are long; however it is that recipe for special occasions or when you have extra time on your hands. Have always received compliments on this dish. I do tend to add a couple of bay leaves and some oregano and other italian seasonings. ALWAYS get requests at home for this meal.  -  15 Jun 2004  (Review from Allrecipes US | Canada)