Traditional Bolognese sauce (Ragù alla Bolognese)
A proper Ragù alla Bolognese is all about patience, balance, and depth of flavour. This classic sauce is slowly built from pancetta, finely chopped vegetables, good-quality meat, wine, tomatoes, and a long, gentle simmer that transforms simple ingredients into something rich and comforting. The result is a thick, glossy ragù with a deep savoury flavour, designed to cling beautifully to pasta rather than drown it. This is traditional Italian home cooking at its best!Traditionally, this is not served with spaghetti and is best paired with tagliatelle, pappardelle, or used in lasagne.
Family friendly - Leftovers - Less washing-up - One-pan - Prep ahead - Stove top meal
Ingredients
- 400 g Coarsely ground beef
- 150g Fresh pork pancetta
- ½ Onion peeled
- 1 Carrot medium and peeled
- 1 Celery stalk trimmed
- ½ cup Red or white wine white is more classic
- 200g Tomatoes canned and chopped
- 1 tbsp Tomato puree double-concentrated
- ½ cup Whole milk (optional)
- 1 cup Stock Light meat or vegetable
- 3 tbsp Extra virgin olive oil
- ½ tsp Salt
- 1/4 tsp Pepper
Instructions
- Place a heavy 24-26cm non-stick casserole pan over low heat. Add the pancetta and olive oil, then gently heat until the pancetta begins to melt and release its fat.
- Finely chop the onion, celery, and carrot by hand with a knife. Add them to the pan with the pancetta and cook gently over a low heat, stirring often with a wooden spoon, until soft and fragrant but without letting them colour.
- Increase the heat to medium and add the meat. Break it up with the spoon and cook for around 10 minutes, stirring regularly, until it starts to sizzle and take on some colour.
- Pour in the wine and let it cook off completely over a medium heat.
- Stir in the tomato paste and purée, then add about a cup of boiling stock or water. Cover and simmer gently for around 2 hours (or up to 3, depending on the meat), topping up with hot liquid as needed. If using milk, add it halfway through the cooking and let it reduce fully before continuing.
- Season with salt and pepper to taste. The finished sauce should be deep maroon in colour, thick, and glossy.
Notes
Ok so there are some strict Italian rules to call if an authentic Bolognese.
These changes are permitted:
• Mixed beef and pork (about 60% beef)
• Cured pancetta instead of fresh pancetta
• A pinch of nutmeg These are variations you can not do!:
• Using veal
• Smoked pancetta or using bacon
• Only pork
• Garlic, or using ANY herbs and spices
• Brandy instead of wine
• Flour as a thickening agent If you want to make some changes to your Bolognese then you are permitted to add:
• Chicken livers, hearts and gizzards
• Peeled and crumbled pork sausage
• Blanched peas, added at the end of cooking
• Dried porcini, rehydrated
These changes are permitted:
• Mixed beef and pork (about 60% beef)
• Cured pancetta instead of fresh pancetta
• A pinch of nutmeg These are variations you can not do!:
• Using veal
• Smoked pancetta or using bacon
• Only pork
• Garlic, or using ANY herbs and spices
• Brandy instead of wine
• Flour as a thickening agent If you want to make some changes to your Bolognese then you are permitted to add:
• Chicken livers, hearts and gizzards
• Peeled and crumbled pork sausage
• Blanched peas, added at the end of cooking
• Dried porcini, rehydrated
Nutrition
Calories: 1113kcalCarbohydrates: 164gProtein: 52gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 66mgSodium: 783mgPotassium: 10052mgFiber: 50gSugar: 110gVitamin A: 35994IUVitamin C: 563mgCalcium: 457mgIron: 13mg
Tried this recipe?Let us know how it was!