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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
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.