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Sauce Cooking Time : 2 hours 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Ragù alla Bolognese Recipe | Traditional Italian Slow-Cooked Meat Sauce

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Ragù alla Bolognese is a traditional Italian meat sauce originating in Bologna, in the Emilia-Romagna region. Made with ground beef, a small amount of pork, finely chopped onion, carrot, celery, tomatoes, and milk, this classic sauce is slowly simmered until rich, tender, and deeply flavorful. A splash of wine and a gentle cooking process help the ingredients blend into a hearty sauce with a balanced, savory taste.

This beloved Italian ragù is traditionally served with fresh tagliatelle and is also used in lasagna alla Bolognese. Unlike quick tomato sauces, authentic Bolognese emphasizes the flavor of the meat and aromatic vegetables, with tomatoes playing a supporting role. Although it takes time to cook, the preparation is straightforward and makes a comforting family meal. Prepare a batch for a special dinner or freeze portions for convenient homemade Italian meals.

Cooking Method

Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
Add the ground beef and pork. Break the meat into small pieces and cook until browned, allowing excess moisture to evaporate.
Stir in the tomato paste and cook for 1–2 minutes.
Pour in the wine and simmer until most of the liquid has evaporated.
Add the crushed tomatoes, bay leaf if using, and a little salt and black pepper.
Reduce the heat to low and simmer gently for about 1½–2 hours, stirring occasionally. Add small amounts of broth if the sauce becomes too dry.
Stir in the milk during the final 20–30 minutes of cooking, allowing the sauce to become rich and tender.
Taste and adjust the seasoning. Remove the bay leaf before serving.
Serve with freshly cooked tagliatelle or use in lasagna, finishing with grated Parmigiano-Reggiano.