Why You’ll Love This Recipe

Ragù alla Bolognese is a rich and hearty Italian meat sauce that hails from Bologna. Made with a savory mix of ground meats, aromatic vegetables, wine, and milk, this sauce is slow-simmered to perfection. Perfectly paired with tagliatelle or layered in lasagna, its deep flavor and comforting texture make it a classic you’ll return to time and time again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oilbutteronioncarrotcelerygarlicground beefground porktomato pastewhite winewhole milkcrushed tomatoesbay leavesnutmeg (optional)saltblack pepper

directions

Heat olive oil and butter in a large pot over medium heat.

Add finely chopped onion, carrot, and celery. Cook until softened, about 8-10 minutes.

Stir in minced garlic and cook for 1 more minute.

Add the ground beef and pork, breaking them up with a spoon. Cook until browned and no longer pink.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Pour in the white wine and cook until mostly evaporated.

Add milk, stir well, and cook for another 5 minutes.

Add crushed tomatoes, bay leaves, a pinch of nutmeg (if using), salt, and pepper.

Reduce heat to low and simmer uncovered for 2-3 hours, stirring occasionally. Add water or broth if it becomes too thick.

Remove bay leaves before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 2.5 to 3 hoursTotal time: 3 hours 15 minutes

Variations

Use pancetta or prosciutto for added depth of flavor.

Add a splash of beef broth for a richer sauce.

Swap white wine for red if you prefer a deeper taste.

Use veal in place of pork for a traditional variation.

Add a touch of cream at the end for extra richness.

storage/reheating

Store Ragù alla Bolognese in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months in portioned containers.To reheat, gently warm on the stovetop or microwave until heated through. Add a splash of water if too thick.

FAQs

What pasta is best with Ragù alla Bolognese?

Tagliatelle is the traditional choice, but fettuccine, pappardelle, or rigatoni also work well.

Can I make this sauce in advance?

Yes, it tastes even better the next day as the flavors continue to develop.

Is milk necessary in Bolognese?

Yes, it helps tenderize the meat and balance the acidity of the tomatoes.

Can I use only one type of meat?

You can, but a mix of beef and pork gives a more complex flavor.

Can I make this vegetarian?

You can substitute meat with lentils or mushrooms for a vegetarian version.

How long should I simmer it?

At least 2 hours, but 3 hours or more will develop deeper flavor.

Can I add herbs?

Bay leaves are traditional, but fresh thyme or rosemary can be added sparingly.

Why is there no garlic in some versions?

Traditional Bolognese sometimes skips garlic, but it’s commonly added for extra flavor.

Can I use canned tomato sauce?

Crushed tomatoes are best, but a good quality tomato sauce can work in a pinch.

What wine should I use?

Dry white wine is traditional, but dry red wine can also be used for a bolder taste.

Conclusion

Ragù alla Bolognese is a timeless Italian favorite known for its slow-cooked depth and savory richness. Whether served over pasta or used in lasagna, this classic sauce brings the heart of Bologna right to your kitchen. Once you make it from scratch, you’ll see why it’s a staple in Italian cuisine.