Ragu alla bolognese recipe

Traditional Authentic Ragù Bolognese

The master of the Italian sauce recipes. Bolognese sauce is one of my favorite, actually my favorite.
4.41 from 10 votes
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Course: Sauce
Cuisine: Italian
Keyword: bolognese, meatballs, ragu
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 people
Calories: 330kcal
Author: Nonna Box


  • 6 oz. ground beef
  • 6 oz. ground veal
  • 1-28 oz. can San Marzano tomatoes crushed
  • 3 oz. thinly sliced pancetta finely chopped
  • 2 Tbsp. extra-virgin olive oil
  • 2 medium onions finely chopped
  • 2 carrots peeled, finely chopped
  • 2 celery stalks finely chopped
  • 1/2 cup dry red wine
  • 3 cups chicken stock
  • 2 Tbsp. tomato paste
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup whole milk


  • Finely chop the celery, carrots and onion with a kitchen knife.
  • Heat oil in a large dutch pot over medium heat.
  • Add the vegetables: celery, carrots and onion. Cook until soft, about 12 minutes stirring occasionally.
  • Add the pancetta and stir for 1 minute. Add tomato paste and cook for 1 minute.
  • Add the meats veal and beef, sauté, trying to break up the meat with the back of a spoon, stir continuously until browned, about 15 minutes.
  • Add the wine and stir until evaporates completely.
  • Scrap all the browned bit from the pot and add the San Marzano tomatoes, stir to incorporate, then add 2 1/2 cups stock and stir.
  • Reduce heat low and simmer, stirring occasionally for 1 hour and 15 minutes. Season with salt and pepper.
  • In a small saucepan bring milk to a simmer then slowly add to sauce.
  • Cover and simmer over low heat, stir occasionally, after 45 minutes, add 1/4 cup stock to thin if needed to thin the sauce. Taste again for salt and set aside.


Calories: 330kcal | Carbohydrates: 13g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 397mg | Potassium: 585mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3600IU | Vitamin C: 6.1mg | Calcium: 81mg | Iron: 1.4mg
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