Rich, hearty, and slow-simmered to perfection, this traditional Bolognese sauce is packed with layers of flavor from ground beef and pork, aromatic vegetables, red wine, and a touch of milk for creaminess. Made low and slow, this sauce is a true labor of love!
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About This Recipe
Bolognese, or Ragù alla Bolognese, is a classic Italian meat sauce that originated in Bologna, Italy. Unlike a typical marinara, Bolognese is slow-cooked with a combination of ground meat, tomatoes, wine, and milk, creating a rich and velvety sauce.
The milk is a key ingredient, adding a subtle creaminess and helping to tenderize the meat as it simmers. This recipe stays true to tradition with its slow-simmered depth of flavor, making it perfect for pasta, lasagna, or even as a topping for Bolognese pizza.
📋 Ingredients
- Mirepoix (Carrots, Celery, Onion, Garlic): This finely chopped blend of vegetables adds a sweet and savory base to the sauce. The smaller the chop, the more they melt into the sauce!
- Ground Beef & Pork: The combination of these two meats gives the sauce depth and richness. Pork adds a touch of sweetness and fat, while beef brings a robust flavor.
- Tomato Paste & Crushed Tomatoes: Tomato paste adds concentrated umami and depth, while crushed tomatoes create a hearty, saucy consistency.
- Milk: A classic addition to traditional Bolognese, milk tenderizes the meat and gives the sauce a velvety texture.
- Red Wine: Adds depth and complexity. Use a dry red like Chianti or Cabernet Sauvignon. If you prefer not to use wine, substitute with beef broth.
- Parmesan Rind: As the sauce simmers, the the rind softens, infusing the sauce with a savory, cheesy flavor. Remove it before serving.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Proteins: Swap out the beef and pork for ground chicken or turkey for a lighter version.
- White Bolognese: Skip the tomatoes entirely and use white wine, and a splash of broth for a creamy, tomato-free variation.
- Vegetarian Option: Try lentils or finely chopped mushrooms for a plant-based twist.
⏲️ Instructions
Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.
Sauté the Vegetables: Heat a large Dutch oven over medium-high heat and add olive oil and butter. Once the butter melts, add the vegetables and cook for 3-5 minutes until softened.
Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute. Add the ground pork and beef, and cook for 8-10 minutes until mostly browned.
Add Spices & Liquids: Add spices and sauté for 30 seconds, add tomato paste and cook for another 30 seconds to 1 minute until it deepens in color. Pour in the milk and reduce for 3-5 minutes. Pour in the red wine and let it reduce for another 2-3 minutes.
Simmer the Sauce: Add crushed tomatoes, Parmesan rind and bay leaves and salt Bring the sauce to a gentle boil, then reduce to a simmer and cover partially with a lid. Simmer for 1-3 hours until thickened.
Serve & Garnish: Plate the cooked pasta and sauce and garnish with freshly grated Parmesan cheese.
📍 Recipe Tips
- Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
- Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
- Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
- Make it Ahead for Even More Flavor: Bolognese tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop.
Serving Suggestions
Bolognese is best served with a hearty pasta like linguine or tagliatelle, and don't forget the crusty bread to scoop up every last bit of sauce. Start with tomato garlic confit or chopped antipasto salad and for dessert, keep it classic with mini cannoli cups for a sweet finish.
To round out the meal, pour a glass of Chianti or Sangiovese, both perfect matches for the deep flavors of the sauce.
More Delicious Pasta Recipes
Looking for more classic Italian recipes? Try my Eggplant Parmesan or Vodka Pink Sauce.
Traditional Bolognese Sauce with Ground Beef and Pork
LittleFerraroKitchen.com
Ingredients
- 2 carrots peeled and roughly chopped
- 2 stalks celery roughly chopped
- 1 small white onion roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves finely chopped
- 1 pound ground pork
- 1 pound ground beef
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup whole milk
- 1 ½ cups red wine
- 32 ounce can crushed tomatoes
- 1 small Parmesan rind
- 2 bay leaves
- 1 ½ teaspoons Kosher salt to taste
- 1 pound cooked pasta such as tagliatelle, linguine or rigatoni
- Reserved starchy pasta water as needed
- Freshly grated Parmesan for garnish
Instructions
- Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.
- Sauté the Vegetables: Heat a large Dutch oven or pot over medium-high heat and add olive oil and butter. Once the butter melts, add the finely chopped vegetables and cook for 3-5 minutes until softened and slightly translucent.
- Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute until fragrant. Add the ground pork and beef, breaking them up with a spatula. Cook for 8-10 minutes until mostly browned.
- Toast the Spices & Tomato Paste: Stir in the dried oregano and red pepper flakes, sautéing for 30 seconds. Add the tomato paste and cook for another 30 seconds to 1 minute, stirring, until it deepens in color and caramelizes slightly.
- Deglaze with Milk & Wine: Make a well in the center of the pot and pour in the milk. Let it simmer and reduce for 3-5 minutes, stirring occasionally to prevent burning. Pour in the red wine and let it reduce for another 2-3 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes, and nestle in the Parmesan rind and bay leaves and season with salt. Bring the sauce to a gentle boil, then reduce to a low simmer. Cover partially with a lid, leaving a small opening.
- Slow Cook: Simmer the bolognese for at least 1 hour, stirring occasionally. For the best flavor, let it cook for up to 3 hours, stirring to prevent sticking.
- Cook the Pasta & Finish the Sauce: Cook the pasta according to package instructions, reserving about 1 cup of the starchy pasta water. Stir some of the sauce into the drained pasta, adding pasta water as needed to loosen the sauce.
- Serve & Garnish: Plate the pasta and sauce, garnishing with freshly grated Parmesan cheese.
Notes
-
- Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
- Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
- Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
- Make it Ahead for Even More Flavor: Bolognese tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop.
- Serving Suggestions: Start with tomato garlic confit or antipasto salad, and finish with mini cannoli cups.
Lora says
Traditional bolognese doesn't have garlic
Samantha Ferraro says
Lora, you are 100% correct. Well done! Happy New Year, Samantha.
Addie says
Total comfort food! Love this with spaghetti squash!
Kayla DiMaggio says
Loving how easy this traditional bolognese sauce is! It was super delicious and will be our new Sunday staple!
Giangi Townsend says
Perfection! I love Bolognese and as I am reading the ingredients list, my mouth is salivating and now I have to go in my kitchen and make some. Delicious dish. Thank you for sharing, on the menu today
Karen mackenzie says
Great recipe! We will definitely make it again.
Samantha says
Thank you so much Karen! Happy cooking!!
Jennifer says
You don't say how long to simmer at the end.