Why You’ll Love This Recipe

Ragù alla Bolognese is a rich and hearty Italian meat sauce originating from Bologna. Slow-cooked with ground beef, pork, vegetables, wine, and milk, this sauce delivers deep, comforting flavors perfect for layering over tagliatelle or other flat pasta. A true staple of Italian cuisine, it brings warmth and tradition to your table with every bite.

ingredients

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

olive oilbutteronioncarrotcelerygarlicground beefground porktomato pastewhite winewhole milkcrushed tomatosaltblack pepperbay leafnutmeg (optional)tagliatelle or your favorite pastaParmesan cheese (for serving)

directions

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

Add finely chopped onion, carrot, and celery. Sauté until soft and fragrant, about 8 minutes.

Add minced garlic and cook for another minute.

Stir in the ground beef and pork. Cook until browned, breaking up the meat with a spoon.

Add tomato paste and stir to combine. Cook for 2-3 minutes to deepen the flavor.

Pour in white wine and let it simmer until mostly evaporated.

Stir in the milk and simmer gently until absorbed, helping to tenderize the meat.

Add crushed tomato, salt, pepper, bay leaf, and a pinch of nutmeg if using.

Reduce heat to low and simmer uncovered for 2-3 hours, stirring occasionally.

Cook tagliatelle according to package instructions. Drain and combine with the sauce.

Serve hot, topped with freshly grated Parmesan cheese.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 2.5 to 3 hoursTotal time: 3 hours 20 minutes

Variations

Use pancetta for added depth of flavor in the base.

Swap beef and pork for ground turkey or veal for a lighter option.

Add mushrooms or porcini for an earthy twist.

Serve over polenta or gnocchi instead of pasta.

storage/reheating

Store Ragù alla Bolognese in an airtight container in the fridge for up to 4 days.It can be frozen for up to 3 months.Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.

FAQs

Can I make this in advance?

Yes, in fact it tastes even better the next day as the flavors deepen.

What pasta is best with Bolognese?

Traditionally, tagliatelle is preferred, but pappardelle, fettuccine, or even rigatoni work well.

Is milk necessary?

Yes, it softens the meat and balances the acidity of the tomatoes.

Can I use red wine instead of white?

Yes, though white wine keeps the sauce lighter and more traditional.

Is this the same as American “meat sauce”?

Not exactly. Bolognese is creamier, less tomato-heavy, and more delicately seasoned.

Do I need to simmer it for 3 hours?

For the best flavor and texture, long simmering is key, but you can reduce the time slightly if needed.

Can I make this sauce vegetarian?

Yes, use lentils or mushrooms as a substitute for meat.

Can I pressure cook this sauce?

Yes, pressure cooking can reduce the time significantly, but the slow simmer method develops better flavor.

Can I double the recipe?

Absolutely, just use a large enough pot and adjust cooking time as needed.

How do I know when it’s done?

The sauce should be thick, rich, and deeply flavorful, with the oil slightly separating on top.

Conclusion

Ragù alla Bolognese is the embodiment of Italian comfort food—rich, savory, and deeply satisfying. Perfect for a slow Sunday meal or an impressive dinner for guests, this classic sauce brings out the best in Italian culinary tradition. Make it once, and you’ll find yourself returning to it again and again for a true taste of Bologna.