5 from 21 votes
Traditional Ragu Sauce - Bolognese
Traditional Ragu Sauce - Bolognese is a slow-cooked meat sauce made from finely chopped carrot, celery, onion, pancetta, shoulder cut ground beef, white wine, tomato, and milk. The long cooking process develops a dense, rich sauce with a silky texture. The recipe uses distinct cooking steps for vegetables and meat to build layered flavors, resulting in a classic sauce suited for pasta.
Prep Time
15 mins
Cook Time
2 hrs
Servings:
6
Calories:
335 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 tablespoon extra-virgin olive oil
- 50 g carrot finely cubed
- 50 g celery finely cubed
- 50 g onion finely cubed, golden
- 150 g pancetta finely cubed, raw
- 300 g ground beef (preferably shoulder cut)
- 200 ml white wine dry
- 300 ml tomato or 3 tablespoon triple concentrate tomato paste, pureed
- 1 bay leaf optional
- 100 ml vegetable stock or brodo di pollo (chicken stock)
- 120 ml whole milk fresh
Instructions
- Heat a large pot with 2 tablespoons of olive oil over low heat. Fold in the carrot, celery and onion and cook, stirring often for about 10 minutes, until the veggies have softened.
- Heat another pan with the remaining 1 tablespoon of olive oil over medium heat, fold in the pancetta and stir fry for 5 minutes, then add in the beef and continue to cook, stirring often, until it's browned.
- Transfer the beef and pancetta into the pot with the veggies, and bring the temperature to medium-high. Pour in the wine and allow to evaporate, about 5 minutes.
- Pour the tomato sauce into the pot, and add in the bay leaf (if using). Reduce heat to very low, partially cover the pot with a lid, then slowly cook the ragu' for at least 2 hours.
- Stir the sauce occasionally, and if you see it's drying out, pour in a bit of stock. During the last half an hour of cooking, pour in the milk a little at a time, until fully incorporated.
- The sauce is ready when it reaches a dense and rich texture. If it's still too runny, let it cook a little more .
- Serve with egg tagliatelle or short pasta, and freshly-grated Parmesan cheese on the side.
Cup of Yum
Notes
- Divide cooled cooked sauce into freezer-safe containers; freeze up to 1 month.
- Refrigerate leftover sauce up to 2 days for best flavor and safety.
- Hand chopping vegetables ensures a coarser, traditional texture in the soffritto.
- Use fresh minced beef instead of prepackaged for better control of meat quality.
- Cook vegetables and meat separately to optimize browning and flavor layering.
- A heavy-duty or cast iron pan helps maintain steady heat during the long simmer.
- Simmer ground beef about 2 hours; knife-cut meat may require up to 4 hours for ideal tenderness.
- Consider adding a bay leaf when using tomato puree to balance acidity.
- Season with salt and pepper only after cooking is complete to avoid drying the sauce.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
49mg
(16%)
Sodium
347mg
(14%)
Potassium
441mg
(9%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1614IU
(32%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 347mg | 14% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1614IU | 32% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.