Authentic Italian Bolognese Ragu Recipe
If you're searching for the perfect traditional Bolognese ragu, this recipe brings the rich, slow-cooked flavors of Italy right to your kitchen. Unlike quick tomato-based sauces, a true Bolognese ragu is all about layering deep, savory flavors over time. This slow-cooked meat sauce, originating from Bologna, is packed with tender beef and pork, aromatic vegetables, and a rich tomato base, all gently simmered to perfection.
Equipment
- Casserole dish
- Pot
- Cutting board
Ingredients
- 150 g pancetta
- 1 tablespoon olive oil
- 1 Large onion finely diced
- 1 carrot finely diced
- 2 sticks celery finely diced
- 500 g beef mince
- 500 g pork mince
- 250 ml white wine
- 2 sprigs of thyme and rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- 400 g tomato passata
- 350 ml beef broth
- 250 ml milk
- Salt and pepper
Instructions
- Heat olive oil in a deep casserole dish over medium heat. Add the pancetta and let it cook for 4-5 minutes, stirring occasionally, until crispy and golden brown. This releases its rich, salty fat, which will coat the rest of the ingredients in flavor.150 g pancetta, 1 tablespoon olive oil
- Add the finely diced onion, carrot, and celery to the pancetta and cook for about 10 minutes, stirring occasionally, until soft and fragrant. This step builds the foundation of the sauce.1 Large onion, 1 carrot, 2 sticks celery
- Remove the pancetta and vegetables from the pan and set aside. Turn the heat up to high and add the beef and pork mince. Let the meat brown for 3-4 minutes, breaking it up with a spoon, until deeply caramelized. This is key for adding rich, meaty flavor to your Bolognese ragu.500 g beef mince, 500 g pork mince
- Return the pancetta and vegetables to the pan. Pour in the white wine, stirring to deglaze the pan, and let it reduce slightly. Then add the thyme, rosemary, bay leaves, tomato paste, passata, and beef broth. Stir everything together.250 ml white wine, 2 sprigs of thyme and rosemary, 2 bay leaves, 1 tablespoon tomato paste, 400 g tomato passata, 350 ml beef broth, Salt and pepper
- Lower the heat to the absolute minimum and let the Bolognese ragu simmer gently for 3 hours. Stir occasionally and check that the sauce isn’t drying out – if needed, add a splash of water or extra broth. The long cooking time allows the flavors to develop into a rich, silky sauce.
- After 3 hours, stir in the milk and let the sauce simmer for another 10 minutes. This final touch makes the traditional Bolognese ragu creamy and perfectly balanced.250 ml milk
- Spoon out however many portions you need into a separate pan while you cook your pasta. For a truly authentic experience, pair this Bolognese ragu with fresh tagliatelle instead of spaghetti. Add a ladle of pasta water to the sauce before tossing in the cooked pasta, stirring everything together until beautifully coated.
Video
Notes
Don’t rush the browning process! Cook the beef and pork separately on high heat, allowing caramelization to form. This step locks in flavor and adds depth. Avoid overcrowding the pan, as steaming instead of searing will weaken the taste.
Traditional Bolognese ragu tastes even better the next day! As it sits, the flavors deepen and become more cohesive. Refrigerate overnight, then reheat gently on the stove, adding a splash of broth or pasta water to revive the texture before serving.
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