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Homemade Ragù alla Bolognese Recipe
5 from 69 votes

Homemade Ragù alla Bolognese Recipe

This Homemade Ragù alla Bolognese blends finely minced beef chuck and pork belly sautéed with a classic soffritto of onions, carrots, and celery, cooked slowly with garlic, herbs, and robust red wine. The addition of San Marzano tomatoes, beef stock, and milk creates a rich, layered sauce with balanced acidity and creaminess. Aromatic bay leaves and cloves add depth while careful slow cooking develops a hearty ragù suitable for pairing with pasta.

Prep Time
1 min
Cook Time
5 hrs 30 mins
Servings: 24 servings
Calories: 328 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 3 tablespoons olive oil
  • 2 Pounds beef chuck finely minced
  • 2 pounds pork belly finely minced
  • 2 yellow onion large peeled and finely minced
  • 3 carrot finely minced
  • 8 celery ribs finely minced
  • 4 garlic finely minced cloves
  • 2 bay leaf
  • 4 cloves
  • 2 cups red wine dry
  • 2 San Marzano tomato 28-ounce cans, hand crushed, whole
  • 1 ½ cups beef stock
  • 2 ½ cups milk whole
  • 1 rosemary optional, fresh sprig
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Add the olive oil to a large pot or rondeau over high heat and heat it until it begins to smoke lightly.
  2. Add in the beef spread it out around the pan, and sear for 2 minutes.
  3. Stir the beef and cook for 3 to 4 minutes or until it is finished cooking. Transfer it to a large bowl.
  4. Place the pork into the pan over high heat spread it out, and sear for 2 minutes.
  5. Stir the pork, turn the heat to medium-low, and render the fat while occasionally stirring. This usually takes about 10 to 12 minutes.
  6. Using a slotted spoon remove the pork leaving the rendered fat in the pot, and set it in the bowl with the cooked minced beef.
  7. Add onions and caramelize on low heat for 45 to 60 minutes while occasionally stirring. They will be browned, tender, and sweet.
  8. Pour in the carrots and celery, season with salt and pepper, and sauté over medium heat for 10 to 12 minutes or until tender but still slightly firm on the outside.
  9. Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
  10. Mix back in the cooked beef and pork, along with the bay leaves and cloves.
  11. Deglaze with red wine, turn the heat high, and frequently stir until the wine is almost gone and absorbed, or au sec.
  12. Add in the tomatoes and beef stock and stir to combine. Place on a lid and simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a thick rich sauce at this point.
  13. Pour in the milk and mix to combine.
  14. Add in optional rosemary sprig, and lightly season with salt and pepper. Cook uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it when it’s finished.
  15. Cook the pasta according to its instructions and gently mix in a pan or bowl with some of the bolognese sauce using a rubber spatula.
  16. Serve with a generous garnish of freshly grated parmigiano Reggiano.

Notes

  • This ragù can be prepared up to two days in advance; refrigerate and reheat thoroughly before serving.
  • Store cooled sauce covered in the refrigerator for up to five days or freeze up to three months, thawing overnight in the fridge before reheating.
  • Use all beef or all pork if preferred; finely mincing vegetables in a processor speeds prep.
  • Suitable pasta pairings include tagliatelle, pappardelle, or other sturdy shapes.
  • Recommended red wines for cooking include Cabernet Sauvignon or Merlot; chardonnay is an acceptable white alternative.
  • A 2 to 2½ gallon pot or Dutch oven is best for even slow cooking.

Nutrition Information

Calories 328kcal (16%) Carbohydrates 5g (2%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 13g (65%) Trans Fat 0.3g (15%) Cholesterol 56mg (19%) Sodium 148mg (6%) Potassium 401mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1425IU (29%) Vitamin C 5mg (6%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 5g 2%
Protein 12g 24%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 56mg 19%
Sodium 148mg 6%
Potassium 401mg 9%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1425IU 29%
Vitamin C 5mg 6%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.