Ready to discover the ultimate comfort food from the heart of Italy? Classic Bolognese Sauce (Ragù alla Bolognese) is pure magic simmered low and slow: a velvety, deeply flavorful sauce that envelopes every noodle in cozy, meaty goodness. This iconic recipe brings together beef, pork, and classic sofritto vegetables for rich, layered flavor, then brightens up with milk, wine, and aromatic spices. Whether you’re prepping ahead or just craving the ultimate pasta night, mastering this glorious sauce will make you the hero of your own kitchen.
Ingredients You’ll Need
The beauty of this Classic Bolognese Sauce (Ragù alla Bolognese) lies in its simple, everyday ingredients—each chosen for how it amplifies the deep, slow-cooked flavor and hearty texture. Don’t skip or skimp; each element is a star in your pot, building up that signature taste and fragrance.
- Olive oil (2 tablespoons): Use a good-quality olive oil as the base for sautéing the veggies and meat—it infuses richness and depth right from the start.
- Unsalted butter (1 tablespoon): Butter joins the party to mellow out the sauce, making the texture irresistibly silky.
- Onion, finely chopped (1 medium): The onion provides sweetness and rounds out the sauce with gentle background flavor.
- Carrots, finely diced (2): Carrots bring subtle sweetness and beautiful color, balancing the savory notes.
- Celery stalks, finely diced (2): Celery helps build the aromatic foundation, adding a whisper of earthy crunch at the start.
- Garlic, minced (2 cloves): Garlic gives a gentle warmth and a quiet punch that brings the entire sauce to life.
- Ground beef (1 lb, 80/20): Beef is classic and hearty—make sure to use one with a bit of fat for flavor and moisture.
- Ground pork (1/2 lb): Pork adds complexity, tenderness, and a gentle lift in overall flavor.
- Whole milk (1 cup): The milk is a secret Italian trick to make the meat tender and the sauce mellow.
- Dry white wine (1 cup): Wine brightens the sauce and helps bring all the flavors together with a subtle acidity.
- Crushed tomatoes (1 can, 28 oz): This is your main base; tomatoes add tang, sweetness, and that gorgeous red hue.
- Tomato paste (2 tablespoons): Tomato paste intensifies the tomato flavor and thickens the sauce beautifully.
- Ground nutmeg (1/4 teaspoon): A pinch of nutmeg is traditional and brings surprising warmth and complexity.
- Salt (1 teaspoon): Much-needed for seasoning every component as it simmers together.
- Black pepper (1/2 teaspoon): For just the right bit of spice and backbone.
- Bay leaf (1): Bay leaf infuses herbal, savory notes as the sauce slowly cooks away.
- Grated Parmesan cheese (for serving): Do not skip! Freshly-grated Parmesan is the crowning jewel for your finished masterpiece.
How to Make Classic Bolognese Sauce (Ragù alla Bolognese)
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion, diced carrots, and diced celery—this trio is your flavor-building base and deserves the spotlight. Sauté for 6 to 8 minutes until the vegetables are soft and glistening, releasing their fantastic aroma. Stir in the minced garlic and let it cook just a minute longer, making sure it doesn’t brown.
Step 2: Brown the Meats
Add the ground beef and ground pork to your softened veggies, breaking up the meat with a spoon as you go. You’ll want everything in small pieces so the sauce ends up lusciously thick and hearty. Cook for around 10 minutes, stirring occasionally, until all the meat is nicely browned with no pink remaining—this adds depth and amazing savory flavor to your Classic Bolognese Sauce (Ragù alla Bolognese).
Step 3: Add Milk for Tenderness
Pour in the whole milk and give everything a good stir. Let the sauce gently simmer until the milk is almost entirely absorbed, about 10 minutes. This clever step works magic—milk helps mellow the acidity of the tomatoes and wine, and gives the meat a soft bite.
Step 4: Simmer with Wine
Now pour in the white wine and again, let it gently simmer until mostly evaporated, about 8 to 10 minutes. The wine deglazes the bottom of the pot—scrape up any brown bits for deep flavor! This is the moment where everything starts to smell like a true Italian kitchen.
Step 5: Build and Simmer the Sauce
Mix in the crushed tomatoes, tomato paste, a pinch of nutmeg, salt, pepper, and the bay leaf. Reduce the heat to low and let the sauce work its magic, uncovered, for 1 1/2 to 2 hours. Stir every so often so it doesn’t stick, and marvel as your Classic Bolognese Sauce (Ragù alla Bolognese) thickens and the flavors meld into something irresistible.
Step 6: Taste, Adjust, and Serve
When your kitchen smells so good the neighbors are jealous, remove the bay leaf and taste the sauce. Add more salt and pepper if needed. Now you’re ready to serve over wide noodles of your choice—thick and rich enough to coat every pasta strand. Finish with big fluffy piles of freshly-grated Parmesan, of course.
How to Serve Classic Bolognese Sauce (Ragù alla Bolognese)
Garnishes
For the ultimate finishing touch on Classic Bolognese Sauce (Ragù alla Bolognese), you just can’t beat a shower of freshly grated Parmesan cheese. Add a little chopped parsley or a swirl of cream if you’re feeling luxurious. A drizzle of really good olive oil or even a few shavings of aged Pecorino can also make each bowl feel extra special.
Side Dishes
Since this sauce is wonderfully rich and hearty, keep sides simple and fresh. A crisp green salad dressed with lemon or a balsamic vinaigrette balances the dish beautifully. Freshly baked Italian bread, perfect for wiping up every last bit of sauce, is always a hit. For classic coziness, pair your Bolognese with roasted vegetables or even a garlicky sautéed broccolini.
Creative Ways to Present
Classic Bolognese Sauce (Ragù alla Bolognese) loves a little creativity! Besides swirling it with tagliatelle or pappardelle, try using it as a filling for baked lasagna, spooned over creamy polenta, or stuffed into baked potatoes for a surprising twist. Or, serve it as a rich topping for toasted focaccia, melted with a layer of mozzarella for a next-level sandwich.
Make Ahead and Storage
Storing Leftovers
Let your Classic Bolognese Sauce (Ragù alla Bolognese) cool to room temperature before storing. Pop it into an airtight container and refrigerate for up to four days. The flavors only deepen after a day or two, making leftovers something you’ll look forward to!
Freezing
This sauce is a freezer champion—double or even triple the recipe and portion into freezer-safe bags or containers once cool. It will keep beautifully in the freezer for up to three months. Thaw overnight in the fridge for a super-easy, crowd-pleasing meal anytime you want.
Reheating
To reheat, place the sauce in a pot over low to medium heat, stirring occasionally until warmed through. Add a splash of water, broth, or even cream if the sauce looks a bit too thick. Microwave reheating works for smaller portions—just cover and stir halfway through to heat evenly.
FAQs
What pasta shapes are best for Classic Bolognese Sauce (Ragù alla Bolognese)?
Wide, flat noodles like tagliatelle, pappardelle, or fettuccine are absolute best partners—they catch every bite of hearty sauce. If you’re out of those, short pastas like rigatoni or penne work beautifully too!
Can I use only beef or only pork instead of both?
Absolutely! While the mix of beef and pork gives the sauce more depth, using only one type Main Course. Just be sure to select meat with some fat for moist, flavorful results.
How can I make my Bolognese sauce even richer?
For an extra luxurious sauce, stir in a splash of heavy cream just before serving. It adds silkiness and rounds out all the flavors. A generous shower of Parmesan cheese as a final touch doesn’t hurt either!
Is Classic Bolognese Sauce (Ragù alla Bolognese) gluten-free?
Yes—the sauce itself contains no gluten, so just pair it with your favorite gluten-free pasta to make a completely gluten-free meal.
What’s the difference between Bolognese and regular meat sauce?
Bolognese is characterized by its slow-simmered method, use of milk and wine, and a higher ratio of meat to tomato compared to standard meat sauces or ragùs. It’s all about that melt-in-your-mouth, rich and nuanced finish!
Final Thoughts
If you’ve never made Classic Bolognese Sauce (Ragù alla Bolognese) at home before, you’re in for an absolute treat. Few dishes fill your kitchen with such a sense of warmth and anticipation. Trust me: just one simmering pot can transport you straight to the heart of Emilia-Romagna—so gather your ingredients and savor every single bite!
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Classic Bolognese Sauce (Ragù alla Bolognese) Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and savory flavors of this Classic Bolognese Sauce, also known as Ragù alla Bolognese. This hearty meat sauce is a staple in Italian cuisine and pairs perfectly with your favorite pasta for a satisfying meal.
Ingredients
Meat Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Serving:
- Grated Parmesan cheese for serving
Instructions
- In a large pot, sauté vegetables: Heat olive oil and butter, sauté onion, carrots, and celery until softened.
- Add meats and simmer: Brown ground beef and pork, simmer with milk and wine.
- Incorporate tomatoes and seasonings: Add tomatoes, tomato paste, nutmeg, salt, pepper, and bay leaf. Simmer sauce for 1 1/2 to 2 hours.
- Adjust seasoning and serve: Remove bay leaf, adjust seasoning, and serve over pasta with Parmesan cheese.
Notes
- For a richer sauce, stir in a splash of cream just before serving.
- This sauce tastes even better the next day and freezes beautifully.
- Serve with tagliatelle, pappardelle, or any wide pasta.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 380
- Sugar: 8g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
