Description
Classic Bolognese Sauce (Ragù alla Bolognese) is a rich, slow-simmered Italian meat sauce made with ground beef, aromatic vegetables, tomato, wine, and milk. Perfectly hearty and flavorful, this traditional recipe is ideal for serving over pasta or layering in lasagna. The long, gentle simmer melds all the flavors into a comforting and deeply savory sauce.
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 & Flavorings
- 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
Herbs & 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 gently, stirring occasionally, until the vegetables are softened, about 8–10 minutes.
- Brown the Meat: Add the ground beef (or mixture of beef, pork, and/or veal) to the pot. Break it apart with a spoon and cook until it is fully browned and no longer pink. Season generously with salt and black pepper.
- Add Garlic & Tomato Paste: Stir in the minced garlic and tomato paste. Cook for an additional 2–3 minutes to enhance the flavors and deepen the richness of the sauce.
- Deglaze with Wine: Pour in the red or white wine, scraping the bottom of the pot to release any browned bits stuck to the surface. Allow the wine to simmer and reduce until mostly evaporated, concentrating the flavor.
- Simmer the Sauce: Add the crushed tomatoes or passata along with the whole milk. Stir in the bay leaf and fresh thyme or Italian herb mix if using. Reduce the heat to low and let the sauce simmer gently, uncovered, for 1.5 to 2 hours. Stir occasionally to prevent sticking and to encourage flavor melding.
- Finish & Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Serve this hearty Bolognese sauce over your favorite pasta or use it as a flavorful base for lasagna.
Notes
- Using a mixture of ground beef, pork, and veal can add depth to the flavor of the sauce.
- Simmering the sauce uncovered allows it to thicken and the flavors to concentrate.
- For a richer flavor, use whole milk rather than skim or low-fat milk.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- While wine adds great depth, it can be omitted or substituted with beef broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
