Bolognese ragù Recipe
Italian · Main course · 165 min total
A classic Italian meat sauce from Bologna, slow-cooked with tomatoes, wine, and milk for a rich, velvety texture. Perfect with tagliatelle or used in lasagna.
15
min prep
min prep
150
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1 cup dry white wine
- 1 cup whole milk
- 1 (28 oz) can crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large heavy pot over medium heat. Add onion, celery, and carrot; cook until softened, about 8 minutes. Add garlic and cook 1 minute.
- Increase heat to medium-high. Add ground beef and pork; cook, breaking up meat, until browned, about 10 minutes.
- Pour in wine; stir, scraping up browned bits. Simmer until wine evaporates, about 3 minutes.
- Add milk; simmer until mostly evaporated, about 5 minutes.
- Stir in crushed tomatoes, salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 2 hours until thick and rich.
- Stir in Parmesan cheese. Taste and adjust seasoning. Serve over tagliatelle or use in lasagna.
Tips
- For best flavor, use a mix of beef and pork; veal is also traditional.
- Ragù freezes well for up to 3 months.
- Serve with fresh tagliatelle or pappardelle; avoid spaghetti.
- Add a splash of milk or cream at the end if sauce is too acidic.
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