Description
Rich, velvety, and packed with savory depth, this authentic Bolognese Sauce (Ragù alla Bolognese) is an Italian classic from Bologna that elevates pasta night into a culinary experience. Made by slowly simmering ground meat, aromatics, wine, tomatoes, and milk, this sauce develops luxurious flavor and silky texture that clings to pasta beautifully. Perfect for lasagna, tagliatelle, or even polenta, this is a dish that proves patience pays off. Ideal for meal prep and freezer-friendly, it’s a comfort food staple you’ll come back to again and again.
Ingredients
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2 tbsp olive oil or butter
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1 medium onion, finely diced
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1 carrot, finely diced
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1 celery stalk, finely diced
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3 cloves garlic, minced
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1 lb ground beef (or mix with pork/veal)
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Salt and black pepper to taste
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2 tbsp tomato paste
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½ cup red or white wine
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1 ½ cups crushed tomatoes or passata
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1 cup whole milk
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1 bay leaf
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1 tsp fresh thyme or Italian herb mix (optional)
Instructions
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Sauté Aromatics:
Heat oil or butter in a large pot. Add onion, carrot, and celery. Cook over medium heat until softened, about 8–10 minutes. -
Brown the Meat:
Add ground beef (or mixture). Break it up and cook until browned. Season with salt and pepper. -
Add Garlic & Tomato Paste:
Stir in garlic and tomato paste. Cook for 2–3 minutes to enhance flavor. -
Deglaze with Wine:
Pour in the wine, scraping up any browned bits. Simmer until mostly reduced. -
Simmer the Sauce:
Add crushed tomatoes and milk. Stir in bay leaf and herbs. Reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally.
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Finish & Serve:
Adjust seasoning. Remove bay leaf. Serve over pasta or use in lasagna.
Notes
For deeper flavor, use a mix of beef, pork, and veal.
Milk creates a creamier, more mellow sauce.
Best made ahead—flavors improve overnight.
Freeze for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian