RAGU BOLOGNESE – Abbots Butcher



  • 2 T extra virgin olive oil
  • 1 small onion, finely chopped (about 2/3 cup)
  • 1-2 stalks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 12 oz. Abbot's Butcher Ground "Beef"
  • 15 oz. tomato sauce
  • 15 oz. diced tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1/2 cup dry red wine
  • sea salt and cracked black pepper
  • 1 lb. tagliatelle or fettuccine


  • Warm the oil in a large pot over medium-high heat. Add onions, celery and carrots. Sauté until tender, about 5-7 minutes. 
  • Add the Ground “Beef”, braking up with the back of a spoon, and cook for about 4-5 minutes, until well combined. 
  • Stir in the tomato sauce, diced tomatoes and red wine. Add all dried herbs and bring to a boil. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, for 30 minutes. Season to taste with salt and pepper.
  • Bring a large pot of water to boil Season with salt, add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
  • Transfer the bolognese to a large skillet over medium heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoons if sauce seems dry.