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Traditional Bolognese

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Traditional Bolognese


12 oz package of Valicenti Braised Beef Ravioli
½ c chopped onion
½ c chopped celery
½ c chopped carrots
3 tbsp butter
1 lb ground beef


1 c whole milk
½ tsp ground nutmeg
1 c dry white wine (we used a Chardonnay)
1 ½ c Valicenti Red Gravy
Salt & pepper to taste
Grated parmesan to garnish



Melt butter in pot and heat onion over medium heat until tender and translucent. Then, add carrots and celery and cook for 2-3 minutes. Add beef and brown with vegetables, breaking up pieces as they cook until all the meat is browned.

Add nutmeg and milk and stir frequently as it boils off. Then, add in wine and reduce fully. Add in Red Gravy and turn to low. Let it simmer for 1-3 hours (the longer, the better), and if cooking for a longer period, add water as needed to keep sauce from burning.

Boil Ravioli as package instructs, then strain and plate. Top with Bolognese and a sprinkling of parmesan and serve.

Serves 3

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