Ragu Bolognese (Tagliatelle Bolognese)
This recipe for traditional Ragu Bolognese is a luxuriously rich, deeply flavored sauce that can only be achieved through proper technique and patience. It gets tossed with tagliatelle pasta, just like it's been made in Bologna for generations.
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An authentic Ragu alla Bolognese is quite different to what many Americans have come to know as bolognese sauce.
This hearty sauce is much different than my easy Marinara Sauce, which highlights bright tomato flavors, and my Italian Sunday Sauce, with its big chunks of tomato braised meats.
Many people are surprised to learn that authentic Bolognese uses very little tomato - just enough to add depth. Instead, it builds layers of flavor through proper browning of minced meats and vegetables and a long, gentle simmer with milk, wine and aromatics.
The result creates a silky sauce that clings perfectly to the wide pasta ribbons. It makes a wonderful foundation for dishes like Lasagne Bolognese and is absolutely worth the effort.
This classic northern Italian dish is truly a labor of love!
What is Ragu Alla Bolognese?
Ragu Alla Bolognese (pronounced bo-lo-NYAY-zay") is a slow-cooked meat sauce originating from Bologna, Italy.
Unlike American-style meat sauces, traditional bolognese sauce contains very little tomato and relies instead on the layering of flavors from caramelized meat, aromatic vegetables, wine, and milk.
The city of Bologna takes tagliatelle bolognese seriously—it's not just food; it's cultural heritage!
Mastering the Bolognese Technique
The secret to this recipe lies in two critical points: proper browning and slow simmering. The meat must be broken into tiny pieces and genuinely browned—not just cooked until gray. This step creates the deep, complex flavor foundation through the Maillard reaction, where proteins and sugars transform into new flavor compounds.
The second key technique is the slow, gentle simmer that allows all the ingredients to meld together over time. This is a recipe that rewards your patience with an incredible depth of flavor that simply cannot be rushed!
For more Authentic Italian pasta recipes, try my light and pillowy homemade Potato Gnocchi recipe, this Sicilian inspired pasta with Pistachio Pesto, or this classic Italian Linguine with Clams!
Why This Recipe Works
- Using different ground meats creates complex, rich flavors impossible to achieve with just one.
- Finely minced vegetables melt into the sauce for a consistent texture.
- The addition of milk creates a silky texture and helps tenderize the meat while cooking.
Ingredient Notes
Ground Meat - The recipe calls for ground pork, veal and pancetta. Veal creates the most delicate and refined sauce with a subtle flavor and tender texture. If veal is unavailable or you prefer not to use it, ground beef works well as a substitute. The fat content should be around 15-20% for best flavor.
Vegetables - Carrot, celery stalks, and onion create the classic Italian soffritto that serves as the flavor base. Be sure to mince these vegetables very finely—you want them to essentially melt into the sauce. A food processor works perfectly for this job, just pulse until finely minced without turning the mixture into a smooth puree.
White Wine - A dry white wine adds acidity and depth. Good options include Pinot Grigio, Sauvignon Blanc, or Verdicchio. The alcohol will cook off, leaving behind complex flavors that enhance the sauce.
Tagliatelle - This type of pasta has wide and flat ribbons (about ¼ inch wide), which are the traditional choice for bolognese. Fresh tagliatelle noodles have a porous, rough texture that captures the sauce beautifully, but high-quality dried tagliatelle works well too. Fresh pasta cooks much faster (2-3 minutes) than dried pasta (8-10 minutes).
Parmesan Cheese - Always use genuine Parmigiano Reggiano to finish this special dish. The complex, nutty flavor of real Italian cheeses makes a noticeable difference in the final dish.
Whole Milk - Milk serves several purposes: it adds richness, helps tenderize the meat through its enzymatic action, and mellows any acidity from the wine and tomato paste. Make sure of using high quality whole milk, the high fat content is necessary to create a creamy sauce.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Large stockpot (for pasta)
- Cheese grater
How to Make Tagliatelle Alla Bolognese
- Heat the olive oil and butter over medium heat in a heavy-bottomed large pot.
- Add the carrot, onions, celery, and garlic and cook, while stirring, until translucent, about 10 minutes.
- Add the veal or beef, pork, and pancetta, then turn up to medium-high heat. Use a wooden spoon to stir and break up the meat until broken up into very small pieces and deeply browned, about 20 minutes.
Pro Tip: Properly softened vegetables release their sweetness and form the aromatic foundation of your sauce. They should become soft but not browned. Take your time with this step!
- Lower the heat, then add the tomato paste and stir until it deepens slightly in color, about 3-4 minutes.
- Add the wine, scrape up any browned bits from the bottom of the pot and cook until it's reduced by more than half.
- Add the milk and water and stir until it comes to a boil. Reduce the heat to low, cover, and simmer for 1½ to 2 hours. Taste, then season with salt and pepper.
Pro Tip: Traditional bolognese should simmer with the lid slightly ajar, allowing some reduction while preventing it from drying out. The finished texture should be moist but thick enough that it mounds on a spoon rather than running off the edges.
- Cook tagliatelle in boiling salted water according to package directions.
- Drain the pasta, reserving some of the pasta water, then toss with the ragu. Add a few splashes of pasta water, a little bit at a time, and toss until the hearty meat sauce is creamy and clinging to each noodle.
- Serve immediately with freshly grated Parmigiano on top.
Tips for Success
- The key to authentic bolognese is patience—don't rush the vegetable cooking, meat browning, or sauce simmering process. Each step builds essential flavor.
- For the best flavor, make this sauce a day ahead. Like most stews and braises, it tastes even better after the flavors have had time to sit overnight.
- Finish cooking the pasta directly in the sauce until it's al dente, adding splashes of pasta water to create a silky emulsion that clings to each noodle.
- This recipe produces more sauce than you will need for the pasta (about 2 cups). Serve it on the side, cook an additional 8 ounces of pasta to serve 2 more people, or freeze for a later date!
Variations for Ragu alla Bolognese
- For a richer sauce, add ½ cup heavy cream during the final 30 minutes of cooking.
- Include a bay leaf and a pinch of freshly grated nutmeg for more aromatic complexity in the traditional Marcella Hazan style.
- For a deeper tomato flavor, add ¼ cup tomato puree along with the tomato paste.
- Use dry red wine instead of white for a more robust, fuller-bodied sauce.
- For added freshness, garnish with a sprig of fresh basil.
How to Serve Ragu Alla Bolognese
Kick off an Italian feast for special occasions with light appetizers like my Marinated Olives, this elegant Classic Tuna Carpaccio, or the refreshing Sicilian Fennel and Orange Salad that's perfect for whetting the appetite without filling up your guests before the delicious pasta.
For a beautiful complement to this rich bolognese dish, serve it alongside cooked greens such as Escarole with Olives and Capers or this simple Sauteed Broccoli Rabe with Garlic and Oil or this rich and buttery Parmesan Spinach for a perfectly balanced meal.
Storing Ragu Bolognese
The sauce can be stored in an airtight container in the refrigerator for up to 3 days. In fact, many cooks prefer to make it ahead since the flavors continue to develop and improve with time.
For longer storage, freeze the sauce (without pasta) in freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the sauce gently over medium-low heat, stirring occasionally and adding a splash of water if needed to restore the consistency. Cook fresh pasta just before serving!
FAQ
You should have a thick sauce, with the meat broken down into tiny pieces and a rich, cohesive texture. The color will deepen to a deep reddish-brown, and all the vegetables should have completely melted into the sauce. If you're uncertain, cook it longer—bolognese benefits from extended cooking time.
Can authentic bolognese sauce be served with other pasta shapes?
While tagliatelle is traditional and ideal because of its width and texture, other flat pasta shapes like fettuccine or pappardelle work well. Avoid using thin pasta like spaghetti or angel hair as they won't hold up to the hearty sauce.
The key is to finish cooking the pasta directly in the sauce with some reserved pasta water. The starch in the pasta water helps the sauce cling to each noodle. Make sure you're not rinsing your pasta after cooking, as this washes away the starches that help bind the sauce.
If you have plenty of time, you can use a slow cooker for the simmering step. Brown everything properly first, then transfer the meat mixture to a slow cooker on low for 6-8 hours.
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Ragu Alla Bolognese Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 carrot finely diced
- 1 medium onion finely diced
- 1 clove garlic thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 pound ground veal or beef
- 1 pound ground pork
- 4 ounces pancetta (¼ lb) ground or finely diced
- ⅓ cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 cup water
- 1 lb fresh Tagliatelle or another pasta for serving
- Grated Parmigiano Reggiano for serving
Instructions
- Heat the olive oil and butter over medium heat in a large heavy bottomed pot.
- Add the carrot, onions, celery, and garlic and cook, while stirring, until translucent, about 10 minutes.
- Add the veal or beef, pork, and pancetta, then turn up the heat to medium-high. Use a wooden spoon to stir and break up the meat until broken up into very small pieces and deeply browned, about 20 minutes.
- Lower the heat, then add the tomato paste and stir until it deepens slightly in color, about 3 minutes.
- Add the wine, scrape up any browned bits from the bottom of the pan and cook until it's reduced by more than half.
- Add the milk and 1 cup of water and stir until it comes to a boil. Reduce the heat to low, cover, and simmer for 1 ½ to 2 hours. Taste, then season with salt and pepper.
- Cook tagliatelle in boiling salted water according to package directions.
- Drain the pasta, reserving some of the pasta water, then toss with the ragu. Add a few splashes of pasta water, a little bit at a time, and toss until the sauce is creamy and clinging to each noodle.
- Serve immediately with grated Parmigiano on top.
Notes
- The key to authentic bolognese is patience—don't rush the vegetable cooking, meat browning, or sauce simmering process. Each step builds essential flavor.
- For the best flavor, make this sauce a day ahead. Like most stews and braises, bolognese tastes even better after the flavors have had time to sit overnight.
- Finish cooking the pasta directly in the sauce until it's al dente, adding splashes of pasta water to create a silky emulsion that clings to each noodle.
- Ask your butcher to freshly grind the veal, pork and pancetta for best results.
- This recipe produces more sauce than you will need for the pasta (about 2 cups). Serve it on the side, cook an additional 8 ounces of pasta to serve 2 more people, or freeze for a later date!
