Why You’ll Love This Recipe

Ragù alla Bolognese is a rich, slow-cooked Italian meat sauce that embodies the heart of traditional comfort food. Originating from Bologna, Italy, this sauce is made with a harmonious blend of ground meats, aromatic vegetables, wine, and milk, simmered for hours to develop deep, savory flavors. Perfect over tagliatelle or layered in lasagna, it’s a timeless classic that brings warmth and satisfaction with every bite.

ingredients

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

olive oilbutteronionscelerycarrotsground beefground porktomato pastewhole milkdry white winebeef brothsaltblack pepperbay leavesnutmeg (optional)tagliatelle or pappardelle pastaParmesan cheese (for serving)

directions

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

Add finely chopped onions, celery, and carrots. Cook until the vegetables are soft and translucent.

Add ground beef and pork to the pot. Cook until browned, breaking up the meat as it cooks.

Stir in the tomato paste and cook for a couple of minutes to deepen the flavor.

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

Add the milk and stir well, letting it simmer until fully absorbed.

Season with salt, pepper, a pinch of nutmeg (if using), and add the bay leaves.

Add beef broth, reduce heat to low, and let the sauce simmer gently, partially covered, for 2 to 3 hours, stirring occasionally.

Remove bay leaves before serving.

Boil your pasta in salted water until al dente. Drain and mix with the ragù.

Serve with freshly grated Parmesan cheese.

Servings and timing

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

Variations

Use pancetta or prosciutto in the base for added depth.

Add mushrooms or a dash of cream at the end for a richer texture.

Replace beef broth with chicken broth for a lighter version.

Try it with gnocchi or baked into lasagna for a comforting twist.

storage/reheating

Store leftover ragù in an airtight container in the refrigerator for up to 4 days.It can be frozen for up to 3 months.Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if needed.

FAQs

Is Ragù alla Bolognese the same as spaghetti bolognese?

Not quite. Traditional Bolognese is served with wide pasta like tagliatelle, not spaghetti, and uses less tomato than many international versions.

Can I use just one type of meat?

Yes, but a mix of beef and pork gives the best flavor and texture.

Do I have to cook it for 3 hours?

Long cooking is essential for developing the deep flavor. A minimum of 2 hours is recommended.

Can I make this in advance?

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

Is wine necessary?

Wine adds depth, but you can substitute with more broth if needed.

Why is milk added?

Milk tenderizes the meat and balances the acidity of the tomatoes and wine.

Can I make it vegetarian?

Yes, replace meat with lentils or finely chopped mushrooms and use vegetable broth.

Can I use canned tomatoes?

Traditional ragù uses tomato paste only, but a small amount of canned tomatoes can be added if desired.

What’s the best pasta for Bolognese?

Tagliatelle, pappardelle, or fettuccine are ideal due to their ability to hold the thick sauce.

Is Parmesan cheese a must?

It’s traditional and enhances the flavor, but can be omitted or replaced with Pecorino.

Conclusion

Ragù alla Bolognese is the epitome of Italian home cooking—slow, soulful, and deeply satisfying. Whether you’re cooking for family or preparing a cozy weekend meal, this classic sauce transforms simple ingredients into a rich, unforgettable dish. Serve it with your favorite wide pasta, and you’ll have a timeless meal that never fails to comfort and impress.