If you crave comforting pasta nights and the dazzling depth of a slow-cooked meat sauce, then prepare to fall in love with Classic Bolognese Sauce (Ragù alla Bolognese). This iconic Italian staple weaves together a humble trio of aromatics, a blend of pork and beef, a splash of white wine, and a gentle simmer that brings every ingredient into harmonious, savory bliss. Whether ladled over ribbons of fresh pasta or served with a sprinkle of Parmesan, this timeless sauce transforms simple ingredients into an immensely satisfying experience.
Ingredients You’ll Need
What makes Classic Bolognese Sauce (Ragù alla Bolognese) irresistible is the perfect balance of just a few quality ingredients, each bringing something special to the pot. Don’t underestimate the subtle sweetness of carrot or the richness of whole milk — every component counts toward achieving that signature depth and silkiness.
- Olive oil: Helps soften the vegetables and infuses the sauce with a subtle fruitiness.
- Unsalted butter: Adds richness and a velvety finish to the sauce.
- Onion (finely chopped): Lends a gentle sweetness as the aromatic base.
- Carrot (finely chopped): Balances the savory notes with natural sweetness and color.
- Celery stalk (finely chopped): Contributes to depth and authentic Italian flavor.
- Garlic (minced): Brings a hint of pungency that elevates all the other flavors.
- Ground beef (preferably 80/20): Offers satisfying heartiness and texture.
- Ground pork: Adds succulent flavor and tenderness to the sauce.
- Salt and black pepper: Essential seasonings that tie everything together.
- Tomato paste: Deepens the color and intensifies umami richness.
- Dry white wine: Instantly brightens and layers complexity into the sauce.
- Whole milk: Softens the acidity of the tomatoes and results in a silky texture.
- Crushed tomatoes (28-ounce can): Build the sauce’s body while letting the meats shine.
- Bay leaf: Imparts earthy undertones that slowly infuse as the sauce simmers.
- Ground nutmeg (optional): An aromatic whisper that pulls the flavors together (try it!).
- Freshly grated Parmesan (for serving): Lifts each bite with salty, nutty sparkle.
How to Make Classic Bolognese Sauce (Ragù alla Bolognese)
Step 1: Sauté the Aromatics
Begin by heating the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery and let them gently cook, stirring occasionally. After about 7 to 10 minutes, your kitchen will fill with their sweet fragrance and the vegetables will be beautifully softened, laying the perfect base for your Classic Bolognese Sauce (Ragù alla Bolognese).
Step 2: Add the Garlic
Sprinkle in the minced garlic and let it cook for just a minute, stirring constantly so it won’t brown. This tiny addition infuses the vegetables with pungent, inviting aroma, setting the stage for robust savory depth in the sauce.
Step 3: Brown the Meats
Turn up the excitement by adding both the ground beef and ground pork. Use a wooden spoon to break up the meat as it cooks, allowing it to brown evenly and soak up all those aromatic flavors. Once the meat is no longer pink, season generously with salt and freshly ground black pepper. This step adds incredible texture and richness to your Classic Bolognese Sauce (Ragù alla Bolognese).
Step 4: Boost Umami and Build Flavor
Stir in the tomato paste, letting it cook for around 2 minutes. This deepens the color and intensifies the savory notes. Then pour in the dry white wine, scraping up the flavorful brown bits from the bottom of the pot, and let it simmer gently until mostly evaporated. The wine adds a subtle brightness that balances the richness from the meats.
Step 5: Add Milk and Simmer
With the heat on low, pour in the whole milk, stirring it gently into the sauce. This step is classic to traditional Bolognese, as milk tenderizes the meat and tames acidity. Let the mixture simmer for another 5 minutes to bring out its creamy, luscious texture.
Step 6: Simmer with Tomatoes and Seasonings
Stir in the crushed tomatoes, drop in the bay leaf, and add a sprinkle of ground nutmeg if you crave a more complex flavor. Now, the true magic happens: let your sauce simmer uncovered on very low heat for 1.5 to 2 hours. Stir it occasionally, enjoying how the sauce thickens and the flavors meld into that iconic Classic Bolognese Sauce (Ragù alla Bolognese) richness. Don’t forget to remove the bay leaf before serving.
How to Serve Classic Bolognese Sauce (Ragù alla Bolognese)
Garnishes
A generous shower of freshly grated Parmesan is an absolute must — its nutty saltiness brings the sauce alive. For an extra pop, try a handful of chopped fresh parsley or a few curls of lemon zest to contrast the deep flavors of the Classic Bolognese Sauce (Ragù alla Bolognese).
Side Dishes
While this sauce shines brightest over homemade tagliatelle, you can also pair it with pillowy gnocchi or polenta for something hearty and comforting. Serve a simple green salad tossed with a zippy vinaigrette and a loaf of warm, crusty bread to soak up every last bit.
Creative Ways to Present
Classic Bolognese Sauce (Ragù alla Bolognese) is wonderfully versatile. Spoon it over baked potatoes, use it as a decadent lasagna filling, or try it in stuffed peppers for a playful twist. For gatherings, serve it in a giant, rustic bowl and invite everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Allow your sauce to cool completely, then transfer to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, and the flavors tend to deepen, making Classic Bolognese Sauce (Ragù alla Bolognese) taste even better after a day or two.
Freezing
Bolognese is exceptionally freezer-friendly. Scoop cooled sauce into freezer-safe bags or containers, leaving a bit of space for expansion. Label and freeze for up to 3 months. When a pasta craving strikes, just thaw and reheat — perfect for busy evenings!
Reheating
To reheat, simply place the sauce in a saucepan over medium-low heat, adding a splash of water or broth if needed to loosen it. Stir occasionally until it’s hot all the way through, and don’t forget a fresh sprinkle of Parmesan to revive all the flavors.
FAQs
Can I make Classic Bolognese Sauce (Ragù alla Bolognese) ahead of time?
Absolutely! In fact, this sauce only gets better as it sits and the flavors meld. Many Italian nonnas swear by making it the day before you plan to serve it for maximum depth and complexity.
Which pasta shapes work best with this sauce?
Traditionalists love tagliatelle, pappardelle, or fettuccine because the wide, flat noodles hold up to the hearty sauce. Feel free to experiment, but avoid delicate pasta like angel hair, which doesn’t support the rich, meaty texture.
Can I substitute ground turkey or chicken for the beef and pork?
You can use ground turkey or chicken, but keep in mind the flavor will be lighter and a bit less traditional. Consider adding an extra splash of olive oil or a piece of pancetta to boost richness if you go this route.
Is nutmeg necessary?
Nutmeg is optional but highly recommended; its warm, aromatic notes beautifully enhance the complexity of Classic Bolognese Sauce (Ragù alla Bolognese). Just a pinch is all you need to make the flavors truly sing.
How can I make this gluten-free?
The sauce itself is already gluten-free! Just serve it over your favorite gluten-free pasta to enjoy a perfect bowl of Classic Bolognese Sauce (Ragù alla Bolognese) that everyone can savor.
Final Thoughts
Making Classic Bolognese Sauce (Ragù alla Bolognese) is more than just cooking — it’s an invitation to gather, linger, and celebrate the soulful flavors of Italy. Whether you stick to tradition or put your own playful spin on it, I hope this recipe finds a cherished place in your pasta repertoire. Buon appetito!
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Classic Bolognese Sauce (Ragù alla Bolognese) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A comforting and rich Classic Bolognese Sauce (Ragù alla Bolognese) recipe that’s perfect for topping your favorite pasta. This traditional Italian meat sauce is slow-simmered to perfection, marrying flavors of beef, pork, tomatoes, and aromatic vegetables.
Ingredients
Meat Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion (finely chopped)
- 1 carrot (finely chopped)
- 1 celery stalk (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef (preferably 80/20)
- 1/2 pound ground pork
- Salt and black pepper to taste
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 1 bay leaf
- 1/4 teaspoon ground nutmeg (optional)
Serving:
- Freshly grated Parmesan (for serving)
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot. Sauté onion, carrot, and celery until softened. Add garlic and cook briefly.
- Brown Meat: Add beef and pork, cook until browned. Season with salt and pepper.
- Add Flavor: Stir in tomato paste, then pour in white wine and simmer.
- Simmer Slowly: Add milk, crushed tomatoes, bay leaf, and nutmeg. Simmer on low heat for 1.5 to 2 hours.
- Finish and Serve: Remove bay leaf. Serve over cooked pasta, topped with Parmesan.
Notes
- Traditional Bolognese is slow-simmered for depth of flavor.
- The sauce improves in taste if made a day ahead or frozen for later use.
Nutrition
- Serving Size: 1 cup sauce
- Calories: 370
- Sugar: 6g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
