Ragu Bolognese for lasagna Recipe


  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/4 pound bacon strips, diced
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 4 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon each ground cumin, nutmeg and pepper
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta
  • I added 1 Green Bell Pepper and about 6 mushrooms


  1. In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook for 4-5 minutes or until liquid is reduced by half.
  2. Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened, stirring occasionally.
  3. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta. Yield: 10 servings (7-1/2 cups).
Note: Personally I didn't like the cream added. Although, everyone else did. I had doubled this recipe to make 2 lasagna's, one to freeze for another for tonight's dinner! 
All I can say is YUM!
The smell of this sauce cooking will make YOU SOOOOO HUNGERY!!!!!

Tom's Tip: Buy the Spanish Oregano in baggies.
It can be found in the Mexican aisle at your local grocery store.
You can save a few bucks on those pricey jars!

Woops need a bigger pot!

    (it must be the bacon!)

    Drain out the grease
    2 cups of wine for the sauce and a few sigs for you!
    The wine adds beautiful color while the sauce cooks down.
    I can't believe it smells even better with that fruity flavor added!

    Yes its a lot of work. This is why I make a double batch of sauce and 2 lasagna's at a time. The last time I made this spaghetti sauce it made a ton! I was able to freeze 2 bags of sauce and we had a nice spaghetti dinner as well.
     So, if you don't have time to make your lasagna the same day as your sauce just freeze your sauce in gallon size freezer bags and put together your lasagna at a later date.

    Cook lasagna until “al dente” (not overly cooked).

     In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
     Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles spread evenly.

      Cover cottage cheese with a layer of mozzarella cheese.
     Spoon a little less than half the meat/sauce mixture over the top.
    Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan
    (I topped off the top layer with shredded mozzarella).
    Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
     Could only stack 2 layers so
    Wrapped with cellophane before snapping the lid on.
    Ready for the freezer!
    The second lasagna was made in my new casserole which is deeper than the Pyrex. I was able to pack in 3 layers. I used 1/2 of the fresh mozzarella from the left over package of the first lasagna which made this one extra amazing!

     My pretty new pan!

    Best Lasanga 

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