Ragù alla Bolognese (Spaghetti Bolognese)

Ingredients

• 400 g pasta (tagliatelle, spaghetti, or pappardelle)
• 400 g ground beef (minced, not too lean)
• 200 g ground pork (or half pork, half veal)
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 400 g canned whole peeled tomatoes (or passata)
• 150 ml dry white wine
• 150 ml whole milk
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tsp tomato paste
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• Freshly grated Parmigiano-Reggiano (for serving)

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Instructions

1. Prepare the soffritto

1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion, carrot, and celery.
3. Sauté for 5–7 minutes, stirring occasionally, until softened and translucent.

2. Brown the meat

1. Increase heat to medium-high.
2. Add the ground beef and pork to the pot.
3. Break it up with a wooden spoon and cook for 6–8 minutes until well browned. Make sure the meat browns, not steams — don’t stir too often.
4. Add the minced garlic and cook for 30 seconds until fragrant.

3. Deglaze with wine

1. Pour in the white wine.
2. Stir well, scraping up any browned bits from the bottom.
3. Let it simmer until the wine has mostly evaporated, about 3–4 minutes.

4. Add tomatoes and paste

1. Stir in the tomato paste.
2. Add the canned tomatoes, crushing them with your hands or a spoon as you add them.
3. Season with salt and pepper.
4. Add the bay leaf.
5. Stir everything together and bring to a gentle simmer.

5. Slow cook the ragù

1. Reduce heat to low — the sauce should barely bubble.
2. Partially cover with a lid and simmer for 2–3 hours, stirring every 20–30 minutes.
3. If the sauce gets too dry, add a splash of water or broth.

6. Add the milk

1. About 30 minutes before the end, pour in the milk.
2. Stir well and continue simmering uncovered.
3. The milk adds richness and mellows the acidity of the tomatoes.

7. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Reserve 1 cup of pasta water before draining.

8. Combine and serve

1. Remove the bay leaf from the sauce.
2. Add the drained pasta to the ragù (or serve sauce on top).
3. Toss well over medium heat, adding a splash of pasta water if needed.
4. Serve with a generous amount of freshly grated Parmigiano-Reggiano.

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Tips

• Low and slow is the secret — a proper ragù needs at least 2 hours. The longer it cooks, the more the flavors develop and meld together.
• The milk matters — it tenderizes the meat and balances the tomato acidity. Don’t skip it.
• Don’t use lean meat — a bit of fat in the ground beef and pork gives the sauce body and richness.
• Tagliatelle is the most traditional pairing in Bologna, but spaghetti or pappardelle work great too.
• Make extra — ragù is even better the next day. It also freezes well for up to 3 months.

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Variations

Variation	Change	Notes
Authentic Bolognese	Use tagliatelle, skip garlic, use only beef	Closer to the traditional Bologna recipe
White ragù	Omit tomatoes, use white wine and milk	Delicate, Northern Italian style
With pancetta	Add 50 g diced pancetta with the soffritto	Adds extra depth and richness
Spicy	Add 1/2 tsp red chili flakes with the garlic	Not traditional but tasty
Slow cooker	Transfer to slow cooker after browning, cook on low for 6–8 hours	Hands-off approach

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Result

Rich, deep, and meaty — a slow-simmered sauce where every ingredient has melted together into something far greater than its parts. Tossed with pasta and topped with Parmigiano, this is comfort food at its best.