Ragù alla Bolognese – The Ultimate Italian Comfort Food
Ragù alla Bolognese is Italian comfort food at its finest — rich, meaty, and slow-simmered to perfection. From Bologna in the Emilia-Romagna region, this classic sauce combines beef, pork, red wine, and fresh herbs into a dish perfect for Sunday dinners or festive holiday tables. Serve over pappardelle or creamy polenta, and watch it win hearts (and empty plates) every time.
Italian Translation: none — it’s already Italian!
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Chianti or Montepulciano d’Abruzzo
Category: Main Course [‘Secondi’]
Michelle’s Cucina
A note from my kitchen to yours.
Some recipes just feel like home, and for me, Ragù alla Bolognese is one of them. A specialty of Bologna, this sauce is richer and more layered than many other meat ragùs, with a balance of beef and pork, a splash of red wine, and a long, gentle simmer that draws out deep, complex flavors. I love making it on slow Sundays, especially when hosting — there’s something wonderfully comforting about letting the sauce quietly bubble away while the kitchen fills with the scent of wine, herbs, and tender meat. Whether served over pappardelle or creamy polenta (like this one: The Creamiest Polenta); and whether served to Gameday guests or just me, it’s a dish that always brings warmth and connection to the table.
What You’ll Need to Make Ragù alla Bolognese:
EVOO
Mirepoix [Onion, Carrot, Celery]
Garlic
Ground Beef
Ground Pork
Red Wine
Tomato Paste
Fresh Herbs & Bay leaf
Parmesan Cheese [for serving]
How to Make Ragù alla Bolognese:
STEP 1: MakE the “Soffritto”.
In large dutch oven, heat EVOO on medium-high heat for 2 minutes. Add Mirepoix and using wooden spoon, saute for 5 - 7 minutes, until the onions are translucent. Reduce heat to medium, add minced garlic and continue to cook for an additional 1 minute.
STEP 2: Add Meat.
Add beef & pork, using a meat masher to break up if helpful, and cook until browned, 7-8 minutes.
STEP 3: Add Red wiNE.
Add the red wine and stir to combine. Let evaporate slightly, approximately 5 minutes.
STEP 4: Incorporate Paste and Flavors.
Add tomato paste, salt, water, pepper, herbs, and bay leaf; and stir to combine.
STEP 5: Let it Simmer.
Reduce heat to low, cover, and simmer for 1 ½ hours; stirring in about 20 minute intervals. Then, remove the bay leaf, taste and adjust additional salt if needed.
How to Serve Ragù alla Bolognese:
- Over pasta — Pappardelle is the classic choice, but tagliatelle, or even fettuccine will happily soak up that sauce.
- Over polenta — For extra comfort points, serve on a bed of Creamy Polenta and top with a snowfall of parmesan.
- The next day — Warm it up and serve on toasted bread for the ultimate open-faced sandwich.
- In true Italian fashion — With good company, a bottle of red wine, and nowhere else to be.
Buon Appetito!
Equipment & Tools for This Recipe:
- Large Dutch Oven
- Ground Meat Masher utensil (optional)
La Vita, Simplified:
- Freeze extra ragù in ½-cup silicone mold portions for easy weeknight meals — just pop one out, reheat, and dinner’s done.
- Short on time? Look for pre-chopped mirepoix (onion, carrot, celery) at the grocery store to cut your prep in half.
- Cook once, eat twice: This ragù tastes even better the next day, so make a double batch and enjoy the bonus.
RAGÙ ALLA BOLOGNESE- the Ultimate Italian Comfort Food
Equipment
- Large Dutch Oven or Large Pot
- Ground Meat Masher utensil (optional)
Ingredients
- ¼ cup Extra Virgin Olive Oil (EVOO)
Mirepoix: 1½ cups
- 1 large Onion, small diced
- 1 large Carrot, small diced
- 1 large Celery Stack, small diced
Ragù
- 3 Garlic cloves, minced
- 1 pound Ground Beef
- 1 pound Ground Pork
- ½ cup Red Wine
- ½ cup Tomato Paste
- 2 cups Water
- 2 teaspoons Salt
- ¼ teaspoon Pepper
- 1 Bay leaf
- 2 Tablespoons Fresh Rosemary, Sage, Thyme, & Basil, finely chopped
- Grated Parmesan Cheese - for serving
Instructions
- In large dutch oven, make the soffritto: heat EVOO on medium-high heat for 2 minutes.
- Add Mirepoix and using wooden spoon, saute for 5 - 7 minutes, until the onions are translucent.
- Reduce heat to medium, add minced garlic and continue to cook for an additional 1 minute.
- Add beef & pork; and using meat masher to break up the meat if it’s helpful, cook until browned - 7-8 minutes.
- Add red wine and stir to combine. Let evaporate slightly, approximately 5 minutes.
- Add tomato paste, water, salt, pepper, herbs, and bay leaf; and stir to combine.
- Reduce heat to low, cover, and simmer for 1 ½ hours; stirring in about 20 minute intervals.
- Remove the bay leaf, taste and adjust additional salt if needed.
- Buon Appetito!
Notes
- Serve with a long pasta, traditionally, Pappardelle or Tagliatelle
- Or serve on top of a creamy Polenta, like this one here: The Creamiest Polenta
- Be sure to add freshly grated parmesan cheese for garnish and serving
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