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Authentic Slow-Simmered Bolognese Sauce

Close-up of spaghetti topped generously with rich, dark red bolognese sauce on a white plate.
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This traditional ragu recipe delivers a rich, deeply flavorful, and hearty meat sauce perfect for your favorite pasta or lasagna. We use ground beef and pork for the best texture.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, finely diced
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery (the soffritto) to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
  3. Increase the heat to medium-high. Add the ground beef and ground pork. Break up the meat with a spoon and cook until browned completely. Drain off any excess fat.
  4. Pour in the red wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  5. Pour in the whole milk. Bring to a simmer and cook, stirring occasionally, until the milk has mostly evaporated and absorbed into the meat mixture, about 10 to 15 minutes. This step tenderizes the meat.
  6. Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Return the cooked pancetta to the pot. Season with salt and pepper.
  7. Bring the sauce to a gentle simmer. Reduce the heat to the lowest setting, cover the pot partially (leaving a small gap for steam to escape), and let it cook slowly for a minimum of 2 hours, or up to 4 hours, stirring every 30 minutes. The longer it simmers, the richer the flavor.
  8. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve this hearty meat sauce over cooked tagliatelle or use it in your next lasagna.

Notes

  • For the best results, use a combination of ground beef and ground pork. This mix provides the ideal fat content and flavor depth for a traditional ragu.
  • This deeply flavorful meat sauce freezes well. Cool completely, then store in airtight containers for up to three months.
  • If you prefer a smoother sauce, you can blend a portion of the sauce before the final simmer, though traditional ragu is left chunky.

Nutrition

Find it online: https://frostedfancies.com/bolognese-sauce-authentic-slow-simmered-ragu/