Authentic Bolognese Sauce

Made just like in Italy, this traditional meat sauce—known as Ragù alla Bolognese—simmers low and slow for hours to develop its rich, hearty flavor. My tested and perfected recipe brings the true taste of Italian Bolognese right into your own kitchen!

Course Main Course

Cuisine Italian

Keyword bolognese, bolognese sauce, ragu alla bolognese, spaghetti alla bolognese

Prep Time 20

Cook Time 4 20

Total Time 4 40

Servings servings

Calories 669kcal

Author Angela Allison

Equipment

large dutch oven or heavy pot

Ingredients

2 tablespoons olive oil
1 medium onion, diced small (about 1½ cups)
1 medium carrot, peeled and diced small (about ¾ cup)
2 celery stalks, diced small (about ¾ cup)
1 pound ground beef (80/20 blend)
1 pound ground pork
4 ounces pancetta, diced
¾ cup dry red wine
3 tablespoons tomato paste
24 ounces passata (or good quality tomato sauce) (about 3 cups)
½ teaspoon kosher salt
parmesan cheese rind (optional)
½ cup whole milk
1 pound pasta of choice, cooked al dente (I recommend a long thick noodle like bucatini or tagliatelle)

Instructions

Heat olive oil in a large dutch oven or heavy pot over medium-low heat. Add in the diced onion, carrot, and celery, and cook until the vegetables have softened, about 4-5 minutes, stirring occasionally.
Increase the heat to medium. Use a spoon to move the veggies to the sides of the pan and add in the ground beef, ground pork, and pancetta. Brown the meat, breaking the meat up with a spoon while it cooks.
Once the meat has cooked and is no longer pink, turn the heat to medium-high and add in the red wine. Cook, stirring frequently, until the wine has been absorbed and is mostly evaporated.
Stir in the tomato paste and cook for about a minute, then add in the passata (or tomato sauce), salt, and parmesan rind (if using). Bring to a low simmer and then turn the heat down to low.
Cover the bolognese sauce with a lid and let simmer for 3½ hours, stirring occasionally. Do not let the sauce boil, it should just simmer during that time.
Stir in the milk and cook on low for another 30 minutes. Serve your bolognese sauce with hot cooked pasta and a sprinkle of parmesan cheese.

Notes

Authentic Bolognese: This is the traditional way to make Bolognese Sauce. You’ll notice it doesn’t include garlic, dried herbs, or basil—feel free to add them if you prefer, but they’re not part of the classic recipe.

Pasta: Bolognese pairs best with thick noodles like tagliatelle, which you can often find fresh at the grocery store. If that’s not available, choose a high-quality long pasta such as bucatini or spaghetti.

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months.

Nutrition