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Ragù Alla Bolognese

Ragù Alla Bolognese is a delightful slow-cooked meat sauce from Bologna that goes beautifully with some fresh tagliatelle.
Course Entree
Cuisine Best, Italian
Level Intermediate
Main Ingredient Beef
Diet Gluten-Free, Low Sugar
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings 5 cups


  • 100 grams pancetta
  • 400 grams ground beef
  • 200 grams ground pork
  • 200 grams onions (~1 medium finely chopped)
  • 120 grams carrots (~1 medium, finely chopped)
  • 100 grams celery (~1 stalk finely chopped)
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup tomato juice
  • 2 teaspoons porcini mushroom powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 2 tablespoons tomato paste


  • Place a heavy bottomed pot such as a dutch oven over medium-low heat and then add the pancetta. Once the fat starts to render out, turn up the the heat and fry the pancetta until cooked through and starting to brown.
  • Add the ground beef and pork and fry, crumbling the meat with a spatula until the meat is cooked through. Transfer the meat to a bowl, leaving behind as much of the fat in the pot as possible.
  • Add the onions, carrots and celery and cover with a lid. Turn down the heat to medium low and steam the vegetables for 10 minutes.
  • Remove the lid, turn up the heat to medium-high, and saute until the liquid has evaporated and the vegetables start to brown (about 10 minutes).
  • Add the milk and then return the meat back into the pot. Simmer the milk until it's mostly evaporated (about 10 minutes), stirring from time to time to prevent burning.
  • Add the wine and continue simmering until most of the wine has evaporated (about 10 minutes).
  • Add the tomato juice, porcini powder, nutmeg, black pepper and bay leaf and stir to combine. Cover the pot with a lid and then turn down the heat as low as your stove will go. Simmer covered for 1 1/2 hours, stirring occasionally to prevent burning. If the sauce gets too thick and starts sticking to the bottom of the pot, add a bit of water.
  • Add the tomato paste and continue cooking uncovered for another 30 minutes, stirring frequently to prevent burning.