This authentic Bolognese ragú is a labor of love that delivers rich, hearty flavors in every spoonful. Simmered slowly for over 3 hours, this classic Italian sauce transforms simple ingredients into a velvety, deeply satisfying masterpiece.
With only 15 minutes of prep time, you’ll create a nutritious meal that packs 12g of protein per serving while keeping carbs low at just 7g. Perfect for Sunday family dinners or batch cooking, this traditional recipe stays true to its Northern Italian roots.
Ingredients for Classic Bolognese Ragú
- Meats: Fresh sausage (3.5 oz), lean ground beef (7 oz), ground pork (7 oz) – ensure they’re at room temperature for even cooking
- Aromatics: 1 chopped onion, 2 medium carrots, 1 celery stalk – finely dice for better texture
- Fresh Herbs: Bundle of sage, rosemary, and bay leaf – fresh herbs provide the best flavor
- Liquids: Tomato purée (12 oz), milk (½ cup), white wine (½ cup) – use full-fat milk for richness
- Fats: Butter (2 tbsp), extra virgin olive oil (2 tbsp) – creates perfect base flavor
- Seasonings: Salt (1 tsp), freshly ground black or white pepper to taste
Step-by-Step Instructions
- Prep Work: Carefully dice onion, celery, and carrots into uniform pieces for even cooking
- Herb Preparation: Finely chop the fresh herbs and combine with the prepared vegetables
- Meat Mixing: Blend all three meats together using your hands until well combined
- Base Creation: Heat oil and butter in a saucepan over low heat until melted
- Vegetable Sauté: Cook vegetables and herbs until they develop a beautiful golden color
- Meat Addition: Add mixed meats, stirring with wooden spoon for even browning
- Wine Enhancement: Pour in white wine and let it reduce on high heat
- Final Additions: Add tomato purée, followed by milk, salt, and pepper
- Slow Cooking: Simmer on medium-low heat for 3 hours until volume reduces by half
Cooking Techniques
This classic Bolognese ragù is all about building layers of flavor! The secret lies in taking your time with each step. When you’re browning the vegetables, let them get nice and golden – this usually takes about 10-15 minutes and adds such wonderful flavor.
Breaking up the meat with a wooden spoon helps it cook evenly and creates that perfect texture. The slow cooking time (at least 3 hours) might seem long, but it’s what makes this sauce so rich and amazing. Just keep it at a gentle simmer and give it a stir now and then.
Variations and Tips
While this is a traditional recipe, you can make some small adjustments. If you can’t find ground pork, you can use all beef instead. The fresh herb bunch typically includes sage and rosemary, but you could add a bit of thyme too.
Some Italian families add a tiny pinch of nutmeg – it’s totally up to you! Just remember that the milk is a must-have ingredient – it helps make the meat tender and adds richness to the sauce.
Serving Suggestions
In Italy, Bolognese ragù is traditionally served with tagliatelle pasta – those lovely wide ribbons that hold the sauce perfectly. For the most authentic experience, warm your serving bowls before plating.
Mix the hot pasta with a generous amount of sauce, and top with freshly grated Parmigiano-Reggiano cheese. This sauce also makes an amazing lasagna filling! Serve with a simple green salad and some crusty bread to soak up every last bit of sauce.
Storage Tips
This ragù actually tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. To freeze, portion it into smaller containers – it’ll keep well for up to 3 months.
When reheating, add a splash of water or milk if needed, and warm it gently on the stovetop, stirring occasionally. The fats might separate when cold, but they’ll come back together with gentle heating and stirring.
Authentic Bolognese Ragú
Equipment
- Saucepan
- Wooden spoon
Ingredients
Meat
- 3.5 oz fresh sausage (100g)
- 7 oz lean ground beef (200g)
- 7 oz ground pork (200g)
Other Ingredients
- 12 oz tomato purée (300ml)
- 1 whole onion chopped
- 2 medium carrots
- 1 stalk celery
- 1 bunch herbs (sage, rosemary, and 1 bay leaf)
- 1/2 cup milk (100ml)
- 1/2 cup white wine (100ml)
- 2 tbsp butter (30g)
- 2 tbsp extra virgin olive oil
- 1 tsp salt to taste
- freshly ground black pepper or white pepper, to taste
Instructions
- Prepare the vegetables: dice the onion, celery, and carrots
- Chop the bunch of herbs and combine them with the vegetables.
- Prepare the meat: combine the ground beef and pork with the sausage, and with your hands, mix them well.
- In a saucepan, add a little oil and butter and melt them over low heat.
- Sauté the vegetables and seasonings in the pot. Cook them until they are golden brown.
- Add the meat, and with a wooden spoon, stir it to make sure it cooks evenly.
- Deglaze the pan with white wine: add the wine and over high heat, let it evaporate.
- Add the tomato puree, then the milk, and finally the 30g of salt and freshly ground pepper.
- Stir well and cook over a medium-low heat until it is reduced by half the volume. Usually, at least 3 hours is required.
