Traditional Bolognese Sauce (Ragù alla Bolognese): Authentic Italian Recipe

 A rich, slow-cooked meat sauce with finely chopped vegetables, tomatoes, and milk. This classic ragù is perfect for tagliatelle or homemade lasagna.


Ingredients (serves 4–6):

  • 250 g ground beef

  • 250 g ground pork

  • 1 medium carrot (about 80 g), finely chopped

  • 1 celery stalk (about 50 g), finely chopped

  • 1 medium onion (about 120 g), finely chopped

  • 2 tbsp extra virgin olive oil

  • 30 g butter

  • 100 ml dry red wine (or dry white)

  • 400 g crushed tomatoes or passata

  • 2 tbsp tomato paste (optional)

  • 250 ml whole milk

  • Salt and black pepper to taste

  • Nutmeg (optional, a pinch)

Step-by-step preparation:

  1. Soffritto (base):
    In a large pot, heat the olive oil and butter. Add the onion, celery, and carrot. Sauté over medium heat for 10–15 minutes until soft but not browned.

  2. Brown the meat:
    Add the ground meat, raise the heat, and cook for about 10 minutes, stirring well to break up lumps, until no longer raw.

  3. Deglaze with wine:
    Pour in the wine and let it reduce completely (about 5 minutes) to remove the alcohol and enhance the aroma.

  4. Add tomato and milk:
    Stir in the crushed tomatoes and optional tomato paste. Add the milk and mix well to balance acidity.

  5. Slow cooking:
    Season with salt, pepper, and a pinch of nutmeg if desired. Simmer uncovered on very low heat for at least 1.5 hours (ideally 2–3), stirring occasionally. Add more milk or hot water if it gets too dry.

Authentic tips:

  • Don’t use garlic, oregano, or basil—those are for other sauces.

  • This sauce is not served with spaghetti in Italy, but with tagliatelle, fettuccine, or lasagna.

  • For an even more traditional version, start by sautéing 50 g finely chopped pancetta with the onion.

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