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Tuesday, July 16, 2024

CRL Recipes Series: Ragu Bolognese

Thank Lipperas' at The Chatham House for this delicious recipe.

This recipe comes courtesy of Lipperas’ at The Chatham House.

Ragu Bolognese

This dish is named after the rich cookery style of Bologna, Italy. Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce enhanced with wine and cream. Alla Bolognese designates a pasta sauced in this manner. This has proven to be one of our most popular dishes since we reforged our Italian roots.

1 lb. ground chuck
1lb. round pork shoulder
1 lb. ground veal
2 cups of diced Spanish onions
½ cup diced celery
½ cup diced carrots
1 ½ cups chopped garlic
4 bay leaves
¼ cup chopped parsley and stems
¼ cup chopped fresh basil and stems
5 slices of diced bacon
1 ½ quarts mushroom stick: 1 package of dried mushrooms
(reconstituted and simmered in water)
2 cups of good Red Wine
2 #10 cans of plum tomatoes in juice (we use fresh when tomatoes are in season)
Olive oil
Vegetable oil
Salt & pepper
2 Tbsp. tomato puree
Good Parmesan or Romano cheese (We like Santoro from Wisconsin!)
1 Tbsp. butter
Pasta Pappardelle or Fettuccine – This pasta is made in-house from scratch
Heavy cream
1 Tbsp. parsley and basil together


  • Take a heavy gauge pot, place it on medium flame and add a splash of olive and vegetable oils. Heat until oil shimmers. Add the ground beef and season the meat and cook—stirring until meat is just cooked through.
  • Remove meat to colander and let drain.
  • Repeat the process with the veal and the pork.
  • Wipe out pot, put over medium heat, add olive and vegetable oil.
  • When it shimmers, add dried bacon and cook until golden brown.
  • Next, add the vegetables and cook until tender.
  • Add the red wine and bay leaf stems
  • Reduce wine by two-thirds.
  • Add the three different meats.
  • Add the mushroom stock and mushrooms and reduce by two-thirds.
  • Add tomatoes, juice and paste.
  • Add ½ cup of olive oil and allow it to simmer on a low flame for 3 hours, stirring occasionally to prevent it from burning.
  • Remove from heat.
  • Add chopped parsley and basil, check salt and pepper amounts—add to your taste.

For the pasta:
Use a heavy pot and when the water is rapidly boiling add salt and a touch of oil. Add pasta, stir and cook till Al Dente. Homemade pasta requires a much shorter cooking time. Drain in colander.

To complete the dish:
Heat some Bolognese in a pot with the butter and a tbsp. of cheese and 2 tbsp. of heavy cream.

Add the hot pasta, stir and coat completely.
Place in bowl.

Top with more cheese, parsley and basil and serve immediately.

Lipperas’ at The Chatham House  • 29 Hudson Avenue, Chatham
392.6600 • www.thechathamhouse.com

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