Authentic Bolognese Sauce

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with fresh ingredients and cooked low and slow.

Prep time: PT20M

Cook time: PT180M

Total time: PT200M

Rating

4.99 stars (384 reviews)

Authentic bolognese sauce, Bolognese Ragu, Bolognese sauce, bolognese sauce recipe

Cut the carrot, celery and onion very fine (but not too much that it becomes pulpy when cooked).
In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes, taste for salt. Serve over cooked pasta. Enjoy!

Steve on 2026-09-26 (5 stars):
It was perfect. I made a double batch. Had to use fettuccine noodles ( it was that or spaghettini). I also didnt use milk. My daughter lactose intolerant. I did put some sauce aside and used a touch of cream. Either one amazing
Bar on 2026-09-12 (5 stars):
This is the third time using this recipe (first using passata, which I finally found locally). Hands-down the absolute best Bolognese when followed to the letter. Thank you for this - it has transformed my stuffed shells, lasagna, spag bol, and ziti. I am indebted to you!
Mariia on 2026-08-16 (5 stars):
Best bolognese recipe
Amber on 2026-07-21 (5 stars):
This was easy and so delicious! My teen daughter had three helpings. I added cooked lentils in place of the pork because I didn’t have it and for added iron. I’m sure would be even more delicious with pork. Thank you
Ness on 2026-07-21 (5 stars):
I have used this recipe at least 25 times! It is so quick and easy, and unbelievably delicious! I usually bulk cook and it freezes wonderfully. I use stock instead of wine, and occasionally a couple beef bouillon cubes to deepen richness. Love from NSW Australia.