The secret to this authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding white wine and tomato paste. The texture will melt in your mouth! Serve with fresh homemade pasta, lasagna noodles or homemade gnocchi for a classic old world taste.
The Bolognese sauce I grew up with wasn’t exactly authentic. Made with lean ground beef, red wine and plenty of canned tomatoes, it was undeniably delicious, true to our Italian-American kitchen, and perfect for a busy weeknight. I never questioned it.
But then I fell down a rabbit hole researching authentic Italian pasta sauce recipes from northern Italy, specifically Bologna (birthplace of Ragù Bolognese), tasting and testing notes from two of the greatest Italian chefs of all time Marcella Hazan and Anna Del Conte.
This new-to-me Bolognese was so soft and so tender it practically melted in my mouth! The tomato component was not dominant at all. It was an accent rather, a flavorful one, and when combined with milk and white wine I couldn’t help but wonder: was it really meat sauce at all?
What Sets Ragù Bolognese Apart?
First, it helps to understand the difference between Ragù and Bolognese, terms often used interchangeably (but not quite the same). In Italian, “Ragù” is a broad category of meat sauces made with ground meat, vegetables, wine, and some tomatoes. “Bolognese” is also a meat sauce, but it’s a regional variation prepared in the style of Bologna.
Inside Ragù Bolognese: Ingredients & Tradition
Ragù Bolognese is a beautiful, slow-cooked meat sauce made from ground beef and/or pork, chopped carrots, onion, celery, milk, wine, tomato paste and stock. No garlic.
Of course, there are slight variation as one would expect: cubed pancetta, chicken livers (we add this to our Bolognese sauce at Sfoglia), silky tomato passata, cream, and perhaps a bay leaf or two.
But to me, the biggest difference when compared to the tomato-heavy meat sauce I grew up with, is that Ragù Bolognese uses milk, white wine and notably less tomatoes. The milk tenderizes the meat and mellows out any tart, acidic notes. The flavor is soft, light and slightly sweet! That’s the selling point. And it’s brilliant.
Essential Tips For Authentic Bolognese
- Use a food processor to finely chop the vegetables. Pulse until no large chunks remain, but don’t over process into a wet pulp!
- Don’t skip the milk. Adding it early tenderizes the meat. Some Ragù Bolognese sauce recipes add the milk at the end of cooking, bit by bit. I prefer the texture and flavor when it’s added in the beginning.
- Don’t brown the meat. Cook it gently to keep it soft, not rubbery.
- Try white wine instead of red. It lightens and brightens the sauce.
- Double this recipe and freeze extras. Use it to make my Classic Lasagna Bolognese with Ragù and Béchamel Sauce!
*Photo credit & styling: Melina Hammer.
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Ragù Bolognese Sauce
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 5–6 cups 1x
- Category: Pasta Sauce
- Method: Stove Top
- Cuisine: Italian
Description
This authentic Ragù Bolognese sauce recipe boasts a rich, melt in your mouth texture with incredible flavor. The secret is cooking the meat in milk first, to tenderize it, before adding white wine and tomato paste. Serve with fresh homemade pasta, pappardelle or gnocchi for an old world touch.
**Make sure to read the Notes. Tips & Substitutions section below for best results**
Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan & The Classic Food of Northern Italy by Anna del Conte.
Ingredients
For the Sauce
- 2 tbsp. (30 g) unsalted butter
- 2 tbsp. (30 ml) olive oil
- 2 oz. (60 g) diced pancetta
- 1 onion
- 1 carrot
- 1 celery stick
- 1/2 lb. (250 g) ground beef, about 80% lean
- 1/2 lb. (250 g) ground pork
- 1 cup (236 ml) whole milk
- pinch of ground nutmeg
- 1 dried bay leaf or 2 fresh
- 1 cup (236 ml) dry white wine
- Heaping 1/4 cup (60–70 g) tomato paste (see Notes below)
- 1–2 cups (236– 472 ml) quality chicken stock (see Notes below)
- (1x) 28 oz (800g) can whole peeled plum tomatoes in purée, passed through food mill (optional, if you want more tomato)
For lasagna Bolognese made with fresh homemade lasagna noodles: I always add the optional (1) can whole peeled plum tomatoes to the recipe above, that I pass through a food mill for a completely smooth texture. The Ragù needs to be “saucier” to account for the lasagna absorbing the sauce while it bakes. Fresh pasta absorbs more liquid than dry pasta. Always have extra sauce on hand.
To Serve
- 1 lb. homemade pappardelle pasta
- Fresh grated Parmesan cheese, to serve
Notes, Tips & Substitutions
- If you do not have tomato paste: omit the chicken stock and used canned tomatoes instead. A good size to start is a 14 oz (400 g) can of whole peeled plum tomatoes, adding more if you want. Chop the tomatoes before adding to the sauce (I snip them with scissors directly in the can.) Alternatively, use 1-2 cups (appx. 236- 475 ml) bottled tomato passata instead.
- My preferred canned tomato brands: San Marzano, Bianco DiNapoli, Cento, Jovial
- Cooking times will depend on the size of your pot (the smaller the pot, the longer it will take). Adjust accordingly.
- If doubling the recipe: increase the cooking times as needed.
Instructions
- In a heavy bottom pot (a Dutch oven is perfect), warm the butter and olive oil over medium-low heat.
- In a food processor: pulse the pancetta, onion, carrot and celery together to finely chop. No large chunks. Note: do not over process the mixture; the texture will become too wet. Chopping can also be done by hand.
- Add the chopped pancetta and veggie mixture to the pot. Sauté, stirring occasionally, for 10-15 minutes until lightly golden. Feel free to add more oil or butter as needed, if the mixture seems dry.
- Add the ground beef and pork. Use a fork to mash the meats together. Season with salt and black pepper. Cook just until the meat looses its pink color; do not brown. This will keep the texture of the meat soft.
- Add the milk, nutmeg and bay leaf. Simmer until almost evaporated, up to 20 minutes (or more) depending on the size of the pot and how much liquid is released from the meat.
- Pour in the wine; simmer until almost evaporated. Add the tomato paste; stir to dissolve. Add 1 cup of stock and tomatoes. Stir well.
- Reduce the heat to low. Cook the sauce, with the lid ajar, for about 1-2 hours. The sauce should just “blip” about and not boil rapidly. Low and slow is key for a melt in your mouth texture. Do not rush the cooking process. If at any point the liquid is reducing too quickly, add more stock or canned tomatoes (if using). Sometimes I add more tomato paste for color. The final sauce should look similar to chili (thick, but no too thick). Skim away any fat from the surface and season with salt, if needed.
- For the pappardelle: bring a large pot of water to a boil. Salt generously. Add the pappardelle noodles and cook until soft and al dente, 3-7 minutes depending on thickness. Taste for doneness. Make sure to to stir occasionally so the pasta doesn’t stick together. When finished, use tongs to transfer the pasta directly into the sauce, adding an additional pat of butter for flavor. Serve with Parmesan cheese.
Comments
Alma Griffiths says
The recipe sounds wonderful JUST what I have been looking for for ages. Cannot wait to make the delicious sounding sauce.
Kelsey Blanch says
Amazing recipe I made it, with fresh bread.
Susan says
I’m making the sauce right now. Do you recommend an immersion blender at the very end?
Emilie Raffa says
Hi Susan! No, don’t use an immersion blender! You’ll puree the sauce into a silky soup.
Cassia says
Just to make sure I am reading the notes correctly: if I use tomato passata, does that replace BOTH tomato paste and chicken broth from the recipe? Also, I’m planning to use this in your lasagna recipe. Your instructions say to just “warm the ragu slightly” – do you think that can be accomplished well enough by just setting the cold ragu dish in a larger dish of warm water, or do you usually heat it in a separate pot on the stove? As I type, this feels like an inane question, but I’m trying to plan my lasagna day as efficiently as possible. Any tips are so appreciated! Thank you so much!
Monica says
This has been my go-to recipe for a good while. It’s very balanced. The idea of not browning meat is key to super tender Bolognese. I really take my time (when possible) and maybe even take an hour on some steps (with milk & wine). Great recipe! Thanks!
ursula says
YUMMMMM!!! the bol of my dreams!!! i didn’t have tom paste or pancetta (so subbed in with bacon), but the sauce did not taste like it was missing anything at all, and was still the best bol i have ever made—would love to try this when i have all the ingreds for maximum deliciousness! an all-timer for SURE!
Chris says
I was just in Bologna and tried the ragu a few times to see if I had the right recipe … this recipe is excellent and very authentic tasting. I used the passata instead of crushed tomatoes and highly recommend it as it gives the right texture. Thanks for the recipe!
Helen Keese says
Absolutely delicious. I forgot the fresh celery so added celery salt. I also made a combo of red wine/chicken stock & used home grown tomatoes with a small can of tomatoes. The butter & milk really changed my idea of spaghetti bolognaise. Thank you!
Emilie Raffa says
Hi Helen! That’s so interesting- what a great idea to use celery salt. Was it strong? Love the stock idea w/ home grown tomatoes. I still have tons of tomatoes to use up. Starting to stress a bit, as the ones we’ve harvested are taking over my kitchen (and there’s still some growing in my little garden!). I’m glad you enjoyed the recipe—thanks for taking the time to comment.
Hilary says
HI there! I am making this currently and I have no chicken broth! Eek! have you ever made it with water instead of broth?
Emilie Raffa says
Hi Hilary! I’ve never made this with water instead of broth. Totally different taste. I would add more tomatoes if you have them.
Simone says
OMG!!! DELICIOUS!!!!
I didn’t put all the herbs & bay leaf in it and I used tinned tomatoes. Drop dead DELICIOUS! Spending 3+ hours doing it was certainly well worth it!!! I also used bacon with the pancetta. I can’t thank you enough as I have 5 very fussy eaters and they ALL LOVE IT!! I’m sending some down to my 87 year old Dad it’s that DELICIOUS. I will be passing this down the generation line. Thank You, Thank You, Thank you. Xxxxx
Emilie Raffa says
You are very welcome, Simone! This is a very special recipe indeed. I just made some over the weekend to freeze. I’m glad you and your family enjoyed it 🥰
Mark O says
I’ve been making Bolognese as long as I can remember, I’ve been making the “approved” recipe for a few years now but it never quite hit the right spot.
My wife makes it but adds extra tomato paste to the official recipe but she never uses wine.
This recipe is magic. I did use red wine rather than white as that’s what I had open.
I’m sharing this with everyone I know.
The best Bolognese I’ve ever had hands down.
Thank you.
Emilie Raffa says
This is music to my ears—thank you Mark! This sauce does have a magical quality to it. You can see it in people’s faces when they eat. And what I love most is that it’s completely unique and unlike your typical “Bolognese” recipe. So thrilled you liked it. Thanks for taking the time to comment!
Morten Bo Prince says
Best ragu ever. Seriously my family sets this one as benchmark for every Spaghetti Bolognese / Ragu they taste in even the most authentic italian restaurants. And only a few come near.
Emilie Raffa says
Thank you so much! I was hoping it would nail that authentic taste that’s often so challenging to replicate. Glad it hit the spot. Have you tried it in lasagna? It’s incredible.
Mike says
Can I use guanciale instead of pancetta?
Emilie Raffa says
Yes, you can. Keep in mind, it will impart a slightly different flavor, a bit more smoky. You can always cut back the amount if experimenting.
Susan says
This recipe was stunning. From beginning to the end! I used Passata instead of canned tomatoes. I found it at my local Sprouts, and so glad I did. It made a huge difference. Passata is silky and smooth and you can really taste the difference in the sauce. I couldn’t find Pancetta, so I used Prosciutto. I also used your pasta recipe and made Papparadelle. I have an Atlas, so I rolled it out to a level 6 thickness and cut the sheets in 1.5″ widths. It was perfect. My husband couldn’t get over how silky and melt-in-your mouth this sauce tasted. I cooked it on the stovetop for the full 2 hours. Beautiful!
Emilie Raffa says
Wow! Susan, this is such excellent feedback. Thank you for taking the time to comment and share your experience with us. I’d love that you went all in: from making the sauce, to using passata (great find, isn’t it?) to making fresh homemade pappardelle! What a treat. 🥰
Lisade says
Absolutely hands down the best bolognese I have ever made. I did not stray from recipe and made exactly as stated. I did certainly take my time at each step with no rushing. THe flavor was subtle and the meat tender as a bolognese should be. The will be my go to sauce from now on. I did change pasta up as we like a homemade linguini rolled to a 5.
Jon says
Came out very nice and added to bookmarks for later. I ended up adding a splash of Worcestershire and a crumbled up oxo cube to bring out the meat flavour as I felt the sauce lacked punch.
Erica K says
Best ragu bolognese I’ve ever made! Thanks! The milk trick is 👌🏼
Emilie Raffa says
So glad you liked it Erica! I agree: it’s the secret to this sauce 🥰
Stephanie says
Turned out really well, but needs salt. Not sure why it isn’t in the recipe, but it was pretty bland without adding quite a bit.
Ruth says
This recipe is a keeper, Thanks for sharing!
Margaret Bunn says
I’ve been making Canadian/Italian Lasagna for more than 40 years. Everyone who tried it loved it. After reading your variations on Ragu Bolognese Lasagne I’ve decided to try a variation of the one described in your article. I’ve gotten tired of my go-to. Thank you for the inspiration and the new/old ideas.
KIGal says
This was very easy to follow and came out perfect! made homemade fettuccini noodles to go with it and a great bottle of wine. Will make again and again!
Scolastica says
Thank you Emile for sharing this wonderful recipe…I have been making Ragu like my mamma for years but never added milk or cooking stock to the recipe. These additions really made a difference in the meat texture and acidity…
Looking forward to learning more …..thankis for sharing!
Amanda says
This was delicious!!! Cooked exactly to instructions and the family loved it. Thank you!
Bill Kunz says
Great recipe and an authentic Bolognese sauce. Most recipes omit the milk, which tenderizes the meat, and a dependency on tomatoes. This recipe emphasizes the sweetness of the veggies and how it plays against the meat. I used a good Italian Pinot Grigio from Fruilia.
Yuvi says
Hi Emilie! This recipe looks amazing and I will try making it tomorrow. I have 400 gr ground beef mixed with 100 gr fat, will that work instead of pork? (Our butcher doesn’t do pork). Also is there something I can use instead of milk that will work for this recipe? I really want the rich flavors but my husband is Jewish and can’t mix meat & dairy. I’m so excited to make this for our Shabbat dinner! If I freeze the extra sauce, can I defrost it on the stove for a few minutes or does it need to spend a night in the fridge defrosting? Thank you for the recipe! Can’t wait to try it!
Erin says
I’m a bit late to the party, but you could maybe substitute the dairy with coconut milk. Just take it slow and only add a little at a time because it has its own flavor and sweetness that can overwhelm your other flavors pretty quickly.
Michelle says
Hands down, the best Ragù I have ever had, let alone made. I made this lasagna for Christmas Eve dinner with the bechamel and home made noodles and it was devoured in 10 min by all. My only complaint is that I should have made 2! My 12, 15, 19 and 20 year old kids all loved it as well which is always a plus when everyone will actually eat a dish. This is a keeper!
Naomi says
this is the best bolognese sauce I have ever made
Emilie Raffa says
Thank you Naomi! 🥰
Kym says
I love the idea of the sauce but alas I’m Jewish so no meat and milk for me but I can really see how using the milk would work beautifully
And I love the idea of pulsing the vegetables
I know I can use the idea in other recipes
Doug says
I don’t think you mean 80% fat ground beef.
Emilie Raffa says
Thanks Doug, good eye! I fixed it; it’s 80% lean (20% fat).
Jane says
I’ve just made this and popped it into my slow cooker. It’s been on high for two hours now but sauce hasn’t thickened. Any suggestions as to how I can thicken it please? 🙏😋
Emilie Raffa says
Hi Jane! Walk me through your process: did you cook the veggies and meat first before adding to the slow cooker? If not, there will be star moisture to evaporate for sure. With more details, I can help.
Maureen says
Dear Emilie, I am 82 years of age and for the past 56 years have been making my family’s favorite pasta sauce. Nonna’s Sauce, named after my mother-In Law Franca Crespi. She and her husband and 2 children came to Australia from Northern Italy after the 2nd World War. Everybody with whom I have shared her recipe with has loved it. After I buy the ingredients for your sauce I will make it exactly as you have written. It appeals to me so much, I just have to. Of course I will tell you about it. I feel sure I will love it but I will be honest with you and your followers. Regards Maureen
Emilie Raffa says
Hi Maureen, thanks for writing. If I’m honest, nothing will ever come close to your Nonna’s sauce. It’s her sauce, so what she put into it- the ingredients, the preparation, the love- is something nearly impossible to top! That’s what makes it special. And it should be that way. With that said, I do hope you enjoy this ragù recipe! It’s quite tasty and something lovely to have in your repertoire ❤️
Kimberley says
Absolutely incredible! I did sub ground chicken because we don’t eat pork or beef, but followed the rest of the recipe to a tee. I’m currently uncomfortably full because I couldn’t stop myself!
Emilie Raffa says
This is great feedback, Kimberley thank you! I’m glad you enjoyed it (even though you are full!) :)
Patrick McKenna says
Love the bold flavours of Mediterranean cooking. This was an exceptional version of Bolgnese Ragu. More subtle but everything you’s expect from a meat sauce. It was definitely restaurant worthy. Five stars from an Irish guy who loves Italian cooking.
Emilie Raffa says
This is excellent feedback, thank you Patrick! Glad you liked it ;)
Kim Orchard says
An excellent version of this classic sauce. The suggestion to use a food processor to prep the vegetables is a stroke of genius – reduces preparation time and makes a much better sauce. We used the sauce in a lasagne which was perfect.
Emilie Raffa says
I’m thrilled you liked it. Food processor is a great trick. It not only saves time, but you can customize how large/small you want the vegetables with speed!
Janet says
If I would like to make this totally from scratch, would I use all Roma tomatoes or would you recommend another variety? I’ve always wanted to make a red sauce from scratch and can it.
Emilie Raffa says
Roma is fine! Great texture. Not too watery. Delicious taste. Just make sure to blanch and peel the skin off of the tomatoes first before using them. Red sauce from scratch is lovely. It’s lighter and more delicate, with undeniable bursts of fresh tomato flavor.
Anna says
This is the best ragu bolognese sauce I have ever made, after trying so many recipes. I’m so happy I found it! Thank you!
Emilie Raffa says
This makes me so happy! Thank you Anna!
Anna says
Hi! I was hoping there may be a replacement you could suggest, for the bay leaves, since the scent makes me nauseous.
Emilie Raffa says
Hi Anna! I would just leave them out. No need to substitute with anything else since the flavor of bay is very specific.
Sharon says
This sounds amazing. Can you use ground Turkey and get similar results?
Emilie Raffa says
Thank you! It is. It’s really, really delicious. Ground turkey can be used, but it won’t be as flavorful. I recommend using a mix of both dark and white meat (or all dark). I’d love to hear how it comes out if you experiment.
Ms Lorren Rea says
Would be useful to say how many people this recipe is supposed to serve.
Emilie Raffa says
Hi there! This dish serves approximately 6 people, give of take.
David says
Yum, added garlic and zucchini and it came out great. Thank you for the recipe.
Emilie Raffa says
Sounds delicious! Love zucchini.
Anonymous says
Lisa says
I have made this exactly as per the recipe several times. My family love it!! My daughter refuses to eat any other bolognese recipe (1st world problems 🤪). It takes a little more effort than a simple quick bolognese but it is so worth it!!
Emilie Raffa says
Love this. Compliments from kids are worth their weight in gold ;) Thanks for your feedback, Lisa!
Edgar Michael Sandulo says
I too notice a sweetness to the sauce, but I think that simply because I’m so used to things being heavily spiced.
I think the sweetness is simply the tomato
And I also had to use lactose free milk as I can’t tolerate regular milk and it seem to work well
I tripled the recipe and pulled out the restaurant stock pot. Lol but I’m glad I did. It will be a great treat from the freezer.
Marie says
I would love to try this! 2 questions – can wine be omitted and can no boil lasagna noodles be used instead of homemade?
Thank you
Rae says
This sounds divine & I want to make it. However, I don’t have access to pancetta. Ok to use thick sliced bacon??
Will this make a 9 x 13 lasagna?
Jackson says
So, my ragù came out super sweet! I used yellow onion (but not sweet yellow), a dry Pinot Grigio from Veneto, whole milk, and no tomatoes. Any thoughts on what could be causing it to be so sweet?! And any tips on how to balance it out before my big NYE dinner tomorrow night? Other than that, tastes amazing! Thx :)
Emilie Raffa says
Hi there! Hmmm… I’ve never experienced strong sweetness with this ragù before. Let me think… what brands did you use for both the tomato paste and chicken stock? And I’m assuming you didn’t add extra carrots (or make any additional changes to the recipe)? Technically, to mellow out the sweetness you’d add something acidic for balance, but I don’t want to make a recommendation yet until I have more info. I wish I could taste it!
Jackson says
I know, so strange! Tomato paste is “Mutti”(only ingredient is tomato and salt). The chicken stock comes from a local farm called “Two Rivers” (ingredients: water, chicken bones, onion, carrot, celery, garlic, spices herbs). Regarding carrots, I was worried they were too small! I doubled the recipe but made no alterations to the recipe. Thx!!
Maria says
If you omitted the tomatoes, that might be the problem since they add acidity. I’m sure Emilie has better ideas, but I would add the tomatoes and cook another 1/2 to 1 hr. I’ve been making Marcella Hazan’s version of this for 45 yrs now and it’s never failed me. Good luck and Happy Healthy New Year to all!
Kat says
Is there a video with this recipe?
Emilie Raffa says
Hi there! Sorry, no video for this one. I’ll make an announcement if the post is updated!
Kat says
What can I use instead of a food processor to finely chop the veggies and pancetta? Would a hand blender suffice?
Emilie Raffa says
Hi there! I would just chop everything by hand with a knife. I made a sauce yesterday this way and if was perfect. Obviously it takes a little more time- however you can buy fresh, pre-chopped veggies in most grocery stores as a work around.
Kacie says
I made this Ragu and lasagna recently (along with the home made noodles) and absolutely loved it, as did everyone else. Not a bit of Leftovers! I used tomato Passata instead of tomato paste/stock which was a great substitute suggestion in the notes! Will be making more of this to freeze and have on hand since it was so delicious!
Alison Woolcock says
This is the best Ravi sauce recipe I have ever made. The flavour is incredible!
Caroline says