Classic Bolognese Sauce a K a Ragu
Dive into the comforting flavors of Italy with this Classic Bolognese Sauce (a.k.a. Ragù), a rich and hearty meat sauce that’s slow-simmered to perfection. This traditional recipe combines a savory blend of ground beef and pork, aromatic vegetables, creamy milk, dry white wine, and fragrant spices, all melded with crushed tomatoes for a luscious, velvety texture. Cooked low and slow for three hours, the sauce develops layers of deep, complex flavors, making it the ultimate accompaniment to pasta favorites like tagliatelle, pappardelle, or spaghetti. Perfect for weeknight dinners or special occasions, this authentic Bolognese is sure to become a family favorite. Don’t forget to finish with freshly grated Parmesan cheese for an irresistible touch! Keywords: classic Bolognese sauce, traditional ragù, pasta sauce, homemade Italian recipe, hearty meat sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 500 grams ground beef (80% lean)
- 250 grams ground pork
- 1 cup milk
- 1 cup dry white wine
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper, freshly ground
- 1 pinch nutmeg, finely grated
- 1 cup water or beef broth (as needed)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the ground beef and ground pork to the pot. Break apart the meat with a wooden spoon and cook until browned all over, about 10-12 minutes.
Season the meat with salt, pepper, and a pinch of nutmeg. Stir well to distribute the seasonings.
Reduce the heat to medium-low and pour in the milk. Simmer gently, stirring occasionally, until the milk has evaporated, about 8-10 minutes.
Stir in the white wine and let it simmer until fully evaporated, about 10 minutes.
Add the crushed tomatoes, tomato paste, and bay leaf. Stir to combine, and bring the mixture to a gentle simmer.
Reduce the heat to low, partially cover the pot with a lid, and cook for 2.5 to 3 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water or beef broth to loosen it.
Remove and discard the bay leaf. Taste the sauce, and adjust the seasoning with additional salt or pepper if needed.
Serve the Bolognese sauce over your favorite pasta (such as tagliatelle, pappardelle, or spaghetti) and garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 60.3 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 775 mg | 60% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5366 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
