Cheese Ravioli with Bolognese Sauce


  1. In a heavy bottom pot over moderate heat, cook the onion, celery, carrot, and garlic in olive oil and season with salt and black pepper. Cook stirring occasionally for 5-7 minutes until vegetables are softened.
  2. Add the pancetta, veal (optional) and pork and cook over high heat, stirring to break up the lumps. Cook until the meat is fully cooked through for 6-8 minutes.
  3. Stir in the tomato paste, milk, wine, water, and thyme and gently simmer covered until sauce begins to thicken about 1 hour. Adjust seasoning with salt and black pepper. Refrigerate or freeze any remaining Bolognese sauce.
  4. Bring a large pot of water to a boil. Cook ravioli 4-6 minutes, drain, and set aside.
  5. When sauce is ready combine the cooked ravioli and bolognese sauce in a medium sized sauté pan over medium-high heat; cook for 1 minute or until warm tossing to coat the pasta and serve spooning into a pasta bowl. Garnish with shaved Parmesan cheese or chopped basil.


  • 6 Piancone Jumbo Round Cheese Ravioli
  • 1 white onion, diced
  • 4 ribs celery, thinly sliced
  • 2 Carrots, peeled and diced small
  • 5 garlic, clove(s), minced
  • 1/4 cup oil, olive
  • 1/4 lb pancetta, finely chopped
  • 1 lb veal, (optional)
  • 1 lb pork, ground
  • 6 oz tomato, paste
  • 1 cup Milk
  • 1 cup white wine
  • 1 cup water
  • 1 tsp thyme, fresh, chopped
  • to taste salt and pepper
  • cheese, Parmesan , if desired