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Ragù alla Bolognese

Emilia-Romagna, Bologna

By VincenzoFlavors

1

Last edited: 15:39, 12-03-2025

About This Recipe

Here in Bologna, we don’t just make Bolognese sauce—we perfect it. This is not the quick, tomato-heavy sauce you might find elsewhere, but a slow-cooked, rich, and deeply flavorful ragù that has been passed down through generations. Made with a mix of beef and pancetta, gently sautéed vegetables, a splash of white wine, and just a touch of milk, this sauce is all about balance and tradition. The key is patience—true Bolognese takes time to develop its signature depth of flavor. And remember, we serve it with fresh tagliatelle, never spaghetti!

Ingredients

Serves: 4

Time: 180 mins

  • 300g minced beef (preferably a mix of cuts)
  • 100g pancetta, finely chopped
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 200ml dry white wine
  • 400g canned peeled tomatoes (or passata)
  • 200ml whole milk
  • 1 tbsp tomato paste
  • Salt & black pepper to taste

  • Olive oil & butter for cooking

    • Method

    1. In a heavy pan, melt a little butter with olive oil and gently fry the pancetta until golden.
    2. Add onion, carrot, and celery, cooking until soft.
    3. Stir in the beef and brown it slowly, breaking it up as it cooks.
    4. Pour in the wine and let it evaporate, then add the tomato paste and canned tomatoes.
    5. Simmer on low heat for at least 2–3 hours, stirring occasionally.
    6. Towards the end, stir in the milk to balance acidity and add richness.
    7. Season with salt and pepper, then serve over fresh tagliatelle—never spaghetti!

    This is the real deal—rich, hearty, and best enjoyed with a glass of Sangiovese!

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