Risotto alla Bolognese

Risotto alla Bolognese.  Perfect on a winter night or even for Sunday Dinner.

Risotto alla Bolognese


For 4 Person(s)

For the Sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1 pound mixed ground meat (pork, veal and beef)
  • 3 bay leaves
  • 3 sage leaves
  • pinch of nutmeg
  • red pepper, as desired
  • salt, as desired
  • 1/2 cup red wine
  • 6 ounces tomato paste
  • 1 cup crushed tomatoes

For the Risotto:

  • 1 pound arborio rice
  • 10 cups beef broth
  • Parmigiano cheese for garnishing


  1. In a pot bring the beef broth to a boil and keep it simmering.
  2. For the Bolognese:
    1. In a saute pan, add the  olive oil and the chopped garlic.
    2. Let the garlic saute` for a few minutes until it turns lightly golden and add the ground meat.
    3. Saute` the meat by braking it up with a wooden spoon.
    4. Add the bay leaves and the sage leaves broken by hand. Add salt and  red pepper flakes as desired.
    5. Saute` the meat until it turns brown. Add the red wine.
    6. Let the alcohol evaporate for a few minutes and add the tomato paste and crushed tomatoes.
    7. Turn the flame to low, add 1/2 cup of hot beef broth and cover the saute` pan.
    8. Cook for about 10 minutes. If the sauce gets dry, add some more beef broth. Once it finishes cooking transfer the sauce to a large pot.
  3. For the Risotto:
    1. In the large pot containing the sauce, add 1 cup of beef broth and the rice. Set the flame to medium and begin stirring the content.
    2. As the liquids dry up add 1 or 1/2  cup of beef broth at a time and continue stirring.
    3. Continue the stirring  and adding the broth for about 20-25 minutes or until the rice feels al dente. You will probably use 7 or 8 cups of broth to make the risotto.
    4. Serve and garnish with Parmigiano cheese as desired.

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