Bolognese al ragù
Bolognese al ragù is a classic Italian meat sauce originating from Bologna, traditionally slow-simmered with a base of finely chopped soffritto (onion, carrot, celery), ground meat (often a mix of beef and pork), tomatoes, and a splash of wine or milk. It's the authentic, rich sauce meant to coat sturdy pasta shapes like tagliatelle, not the tomato-heavy version often called 'spaghetti Bolognese' abroad.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the meat and carbohydrates from the pasta, with moderate fat depending on the cut of meat used. A typical serving provides a good amount of iron, B vitamins, and lycopene from the tomatoes, with a calorie range of approximately 500-700 kcal per generous plate.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Iron | 3.2 mg |
| Calcium | 60 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 12 mg |
| Vitamin B12 | 1.8 mcg |
| Zinc | 4.5 mg |
| Phosphorus | 220 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the authentic recipe is protected by the Bologna chamber of commerce and is traditionally served with tagliatelle, not spaghetti. Nutritionally, the slow cooking process helps meld flavors and can make certain nutrients more bioavailable, while the soffritto base adds a foundational layer of vegetables.
