Spaghetti Bolognese


  • 1 1/2 lbs. lean ground beef
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 1 roasted poblano pepper, chopped
  • 1 stalk celery, chopped
  • 2 jalapeno peppers, sliced (optional)
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 Tbsp. chopped fresh cilantro
  • 1 box (16 oz.) spaghetti, cooked and drained


  1. Season ground beef with salt and black pepper.
  2. Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook carrots, onion, poblano pepper, celery and jalapeno peppers, stirring frequently, 5 minutes or until vegetables are tender. Add ground beef and cook, breaking up with spoon, 10 minutes or until beef is done. Stir in Sauce. Bring to a boil over a high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Garnish with cilantro. Serve over hot spaghetti.

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