Ragù alla Bolognese
Ragù alla Bolognese is Italian comfort food at its finest. Originating in Bologna, this slow-simmered sauce combines beef, pork, red wine, and herbs into a rich, satisfying dish perfect for Sunday dinners or holiday gatherings.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. Thank you for supporting An Italian Kitchen!
Italian Translation: None — it’s already Italian!
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Primitivo or Montepulciano d’Abruzzo
Category: Main Course [‘Secondo’]
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 (Emilia-Romanga region), this sauce develops incredible depth from a balance of beef and pork, a splash of red wine, and a long, gentle simmer. I love making it on slow Sundays, especially when the kitchen fills with the aroma of herbs, wine, and tender meat. Whether served over pappardelle or creamy polenta; and whether served to Gameday guests or holiday gatherings, it’s a dish that always brings warmth and connection to the table.
Why this recipe works: The combination of beef and pork creates a richer, more balanced ragù, while the slow simmer gives the sauce time to become deeply flavorful without complicated ingredients.
Ingredients for Ragù alla Bolognese:
Full measurements in the recipe card below.
Extra Virgin Olive Oil
Mirepoix = Onion, Carrot, Celery
Garlic
Ground Beef
Ground Pork
Red Wine
Tomato Paste
Fresh Herbs & Bay leaf
Parmesan Cheese for serving
RECOMMENDED KITCHEN TOOLS:
- Large Dutch Oven or Large Pot
- Wooden Spoon
- Meat Chopper Tool
How to Make Ragù alla Bolognese:
STEP 1: MakE the “Soffritto”.
In large dutch oven, heat olive oil on medium-high heat for 2 minutes. Add Mirepoix (diced onion, carrot, and celery), 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 fettuccine will happily soak up that sauce.
- Over polenta: For extra comfort, 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 Primitivo or Montepulciano d’Abruzzo, and nowhere else to be.
Buon Appetito!
La Vita, Simplified:
Kitchen Favorite: A Dutch oven is my favorite pot for ragù because it holds steady heat and simmers beautifully for hours.
Kitchen Tip: A meat chopper tool helps break the meat into small, even pieces as it browns.
Make Ahead: This ragù tastes even better the next day, making it a great recipe for weekend meal prep.
Storage: Freeze in ½-cup silicone mold portions for easy weeknight pasta dinners or polenta bowls.
RAGÙ ALLA BOLOGNESE
Equipment
- Dutch Oven or large pot
- Wooden Spoon
- (Optional) Meat Chopper Tool
Ingredients
- ¼ cup Extra Virgin Olive Oil
Mirepoix: 1½ cups
- 1 large Onion - chopped small dice
- 1 large Carrot - chopped small dice
- 1 large Celery Stalk - chopped small dice
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 dutch oven, make the Soffritto: heat olive oil on medium-high heat for 2 minutes.
- Add Mirepoix (diced onion, carrot, and celery), and sautè 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 chopper tool to break up the meat, and cook until browned, approximately 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 salt as needed.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Serve over pappardelle or creamy polenta and finish with Parmesan cheese.
- Ragù tastes even better the next day, making it ideal for meal prep and freezing.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
🍝 More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.