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Authentic Slow-Simmered Bolognese Sauce (Ragu alla Bolognese)

Close-up of rich, slow-cooked bolognese sauce generously spooned over wide, fresh pappardelle pasta on a white plate.
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This recipe delivers a rich, slow-simmered Bolognese sauce, the classic Italian meat sauce, perfect for family meals or serving with tagliatelle.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, finely diced
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 cup whole milk
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 8 to 10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated, about 5 minutes.
  5. Stir in the whole milk. Simmer gently until the milk has mostly evaporated, stirring occasionally. This step helps tenderize the meat.
  6. Add the crushed tomatoes, beef broth, reserved pancetta, bay leaf, and oregano. Season with salt and pepper.
  7. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially, and let the Bolognese sauce simmer slowly for a minimum of 2 hours, or up to 4 hours, stirring every 30 minutes. The longer it simmers, the deeper the flavor becomes.
  8. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve this hearty pasta sauce over your favorite cooked pasta, like tagliatelle or use it for lasagna.

Notes

  • For the best flavor development, plan for a minimum 3-hour simmer time. Patience creates the deep flavor you want in a traditional Ragu alla Bolognese.
  • If you prefer a smoother sauce, you can use an immersion blender briefly at the end, but traditional versions are usually left slightly chunky.
  • This rich tomato and meat sauce freezes well. Cool completely before transferring to airtight containers for up to 3 months.

Nutrition

Find it online: https://cutcooktaste.com/bolognese-sauce-authentic-slow-simmered-recipe/