Ragu Bolognese Authentic

Indulge in the rich, comforting flavors of authentic Ragu Bolognese, a classic Italian masterpiece that’s slow-simmered to perfection. This traditional recipe combines tender ground beef, pork, and pancetta with a medley of aromatic vegetables, creamy whole milk, dry white wine, and luscious canned tomatoes, all gently cooked for hours to create a velvety, deeply flavorful sauce. Enhanced with subtle hints of nutmeg and bay leaf, this hearty ragu pairs beautifully with freshly cooked tagliatelle and a generous sprinkle of grated Parmesan cheese. With its rustic simplicity and unparalleled depth of taste, this recipe is perfect for cozy family dinners or special occasions where comfort food is key. Optimize your culinary experience with this time-honored dish steeped in Italian tradition!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 300 grams ground beef (80% lean)
• 200 grams ground pork
• 100 grams pancetta, finely chopped
• 1 cup whole milk
• 1 cup white wine
• 800 grams canned whole peeled tomatoes
• 1 cup beef stock
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 leaf bay leaf
• 0.25 teaspoons nutmeg, freshly grated
• 0 Parmesan cheese, freshly grated (for serving)

Directions

Step 1

Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.

Step 2

Add the finely diced onion, carrot, and celery. Sauté for 8–10 minutes until the vegetables are softened and translucent.

Step 3

Add the ground beef, ground pork, and pancetta to the pot. Cook over medium-high heat, breaking it up with a wooden spoon, until browned and no longer pink, about 10–12 minutes.

Step 4

Pour in the whole milk and stir well. Allow it to simmer until the milk has mostly evaporated, about 8–10 minutes. Stir occasionally to prevent sticking.

Step 5

Add the white wine and cook until it has mostly evaporated, about 8–10 minutes.

Step 6

Crush the canned whole peeled tomatoes with your hands or a spoon and add them (along with their juices) to the pot. Stir to combine.

Step 7

Pour in the beef stock and mix well.

Step 8

Season with salt, black pepper, freshly grated nutmeg, and add the bay leaf.

Step 9

Reduce the heat to low and let the sauce simmer uncovered for 2.5–3 hours, stirring occasionally. If the sauce thickens too much, add a splash of water or stock to maintain a thick but spoonable consistency.

Step 10

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 11

Remove the bay leaf before serving.

Step 12

Serve tossed with freshly cooked tagliatelle pasta and top with freshly grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	2453.8 grams (2453.8g)

Amount per serving	% Daily Value*
Calories	2963

Total Fat 207.30g	266%
Saturated Fat 81.30g	406%
Polyunsaturated Fat 2.90g
Cholesterol 585mg	195%
Sodium 6234mg	271%
Total Carbohydrate 89.00g	32%
Dietary Fiber 18.60g	66%
Total Sugars 58.20g
Protein 149.40g	299%

Vitamin D 128IU	640%
Calcium 698mg	54%
Iron 16mg	88%
Potassium 3563mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 21.2%

Carbs: 12.6%