Description
Classic Bolognese Sauce, also known as Ragù alla Bolognese, is a rich and hearty Italian meat sauce made by slowly simmering ground beef with aromatic vegetables, tomato paste, wine, and milk. Perfectly balanced in flavor and texture, this sauce is ideal for serving over pasta or incorporating into traditional dishes like lasagna.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
Meat
- 1 lb ground beef (or mix with pork/veal)
Liquids & Others
- 2 tbsp olive oil or butter
- 2 tbsp tomato paste
- ½ cup red or white wine
- 1 ½ cups crushed tomatoes or passata
- 1 cup whole milk
Seasonings
- Salt and black pepper to taste
- 1 bay leaf
- 1 tsp fresh thyme or Italian herb mix (optional)
Instructions
- Sauté Aromatics: Heat oil or butter in a large pot over medium heat. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8–10 minutes.
- Brown the Meat: Add the ground beef (or mixture of beef, pork, and/or veal) to the pot. Break it up with a spoon and cook, stirring occasionally, until the meat is evenly browned. Season with salt and black pepper to taste.
- Add Garlic & Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 2–3 minutes to deepen the flavor and remove any raw taste from the tomato paste.
- Deglaze with Wine: Pour in the red or white wine, scraping the bottom of the pot to loosen any browned bits. Simmer until the wine is mostly evaporated and the mixture is thickened.
- Simmer the Sauce: Add the crushed tomatoes or passata and the whole milk to the pot. Stir in the bay leaf and fresh thyme or Italian herb mix if using. Reduce the heat to low and let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking. The long simmer allows flavors to develop fully.
- Finish & Serve: Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf. Serve the Bolognese sauce hot over cooked pasta or use it as a rich filling for lasagna dishes.
Notes
- For a richer sauce, use a mixture of ground beef, pork, and veal.
- Adding milk helps soften the acidity of the tomatoes and tenderizes the meat.
- Simmering the sauce slowly for at least 1.5 hours develops deeper flavor and a velvety texture.
- This sauce can be made in advance and tastes even better the next day.
- Pair with tagliatelle, pappardelle, or use in lasagna recipes.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
