This rich, slow-simmered Ragù alla Bolognese is the epitome of Italian comfort food. Deeply savory, velvety in texture, and packed with layered flavors, it’s the kind of sauce that transforms simple pasta into something utterly soul-satisfying. While it simmers low and slow, the actual hands-on time is minimal, making it a perfect cozy meal for busy weeknights or lazy Sunday suppers. Serve it over your favorite pasta and watch it disappear from plates in no time!

Why You’ll Love This Recipe

Incredible Depth of Flavor: The long, gentle simmer coaxes out a richness and complexity that’s truly unmatched. Every spoonful is meaty, savory, and subtly sweet.
Surprisingly Easy: While traditional, it’s not difficult. Once everything’s in the pot, your job is mostly done!
Perfect for Batch Cooking: This recipe makes a generous amount and freezes beautifully—ideal for meal prep or feeding a crowd.
Versatile: It pairs wonderfully with a variety of pasta shapes and can even be layered into lasagna for an unforgettable twist.

Ingredients You’ll Need

Ragù alla Bolognese: Classic Italian Comforting Pasta Recipe

Here’s what you’ll need to build this bold, hearty sauce:

Ground beef and pork: A mix of both gives the sauce depth, richness, and just the right balance of fat.
Onion, carrot, and celery: This trio, known as soffritto, is the aromatic base that builds flavor from the ground up.
Garlic: Just a touch, to bring warmth and complexity.
Tomato paste: Adds concentrated flavor and a beautiful color. Don’t skip it!
Milk: Sounds surprising, but it’s traditional—it tenderizes the meat and adds silkiness.
Dry white wine: De-glazes the pan and brightens the sauce. Red wine also works if that’s what you have on hand.
Crushed tomatoes or passata: Choose high-quality for the best flavor—this is the foundation of your sauce.
Bay leaf: Adds subtle herbal notes during the long simmer.
Salt and black pepper: Essential for bringing everything into balance.
Olive oil or butter: For sautéing and adding richness right from the start.

Variations

Mushroom Bolognese: Use finely chopped mushrooms (like cremini or portobello) in place of meat for a vegetarian version that still feels meaty.
Spicy Bolognese: Add a pinch of red pepper flakes or a splash of Calabrian chili paste for some heat.
Lighter Option: Swap in ground turkey or chicken for a leaner take on the classic.
Creamy Twist: Stir in a splash of cream at the end for an even richer finish.

How to Make Ragù alla Bolognese

Step 1: Build the Soffritto

Start by heating olive oil or butter in a large, heavy-bottomed pot. Add the finely chopped onion, carrot, and celery. Sauté over medium heat until they’re soft, fragrant, and just starting to caramelize—about 8-10 minutes.

Step 2: Brown the Meat

Add the ground beef and pork to the pot. Break it up with a spoon and let it brown evenly. This step is key for developing that deep, savory base. Cook until the meat is no longer pink and has started to develop a nice fond on the bottom of the pan.

Step 3: Deglaze and Add Tomato Paste

Pour in the white wine to deglaze, scraping up all the delicious bits stuck to the pot. Stir in the tomato paste and let it cook for a minute or two to caramelize slightly.

Step 4: Add Tomatoes, Milk, and Simmer

Pour in your crushed tomatoes or passata, then add the milk and bay leaf. Season with salt and pepper. Lower the heat and let the sauce simmer very gently, uncovered, for 1.5 to 2 hours. Stir occasionally to prevent sticking and let the flavors slowly meld together.

Step 5: Adjust and Serve

Before serving, remove the bay leaf and taste for seasoning. If the sauce seems too thick, add a splash of pasta water to loosen it up.

Pro Tips for Making the Recipe

Don’t Rush the Simmer: Low and slow is the name of the game. This allows the sauce to develop its signature silky texture and layered flavors.
Use Whole Milk: Skim or low-fat just won’t cut it here—full-fat milk adds essential richness and body.
Better Tomatoes, Better Sauce: Use high-quality Italian tomatoes or passata for the best flavor—San Marzano if you can find them.
Let It Rest: Like a good stew, this sauce is even better the next day. Make it ahead if you can.

How to Serve

Ragù alla Bolognese is traditionally served with wide, flat pasta like tagliatelle or pappardelle, which really hold onto the sauce. But don’t stress if you only have spaghetti—it still works beautifully. Top with freshly grated Parmigiano-Reggiano and a drizzle of good olive oil. Add a slice of crusty bread to mop up every last bit.

Optional pairing: A crisp green salad and a glass of red wine (like Sangiovese or Chianti) turn this into an effortless Italian feast.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers into airtight containers and refrigerate for up to 4 days. The flavors only get better with time!

Freezing

Let the sauce cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge or reheat directly from frozen over low heat.

Reheating

Warm gently in a saucepan over medium-low heat, adding a splash of water or broth to loosen as needed.

FAQs

Can I make Bolognese in advance?
Absolutely! In fact, it tastes even better the next day. It’s perfect for meal prepping or making ahead for guests.

Do I have to use both beef and pork?
While the combination offers the best flavor and texture, you can use just one if that’s what you have. Beef-only Bolognese is still delicious.

Can I use plant-based meat alternatives?
Yes! There are excellent meatless crumbles available now that work well in this recipe. Just adjust the cooking time slightly, as they won’t need as long to brown.

What if I don’t have milk?
You can use a splash of cream or even unsweetened plant-based milk in a pinch. The milk’s job is to mellow the acidity and tenderize the meat.

Final Thoughts

This Ragù alla Bolognese is comfort food at its absolute best—simple ingredients, slow-cooked to perfection, and guaranteed to bring warmth to your table. It’s a dish worth mastering and one that’s sure to become a treasured favorite. Make it once, and you’ll understand why it’s a classic. Buon appetito!

Ragù alla Bolognese: Classic Italian Comforting Pasta Recipe