Classic Bolognese Ragu
Recipe by Vincenzo's Plate
A traditional Bolognese ragù made with a blend of pork, beef, and veal, slow‑cooked for hours with red wine, tomato paste, and a splash of cream. Served over fresh pappardelle and finished with Parmigiano‑Reggiano, this hearty Italian sauce is the ultimate comfort food.
MediumItalianServes 6
Printable version with shopping checklist
Source Video
22m
Prep
5h 10m
Cook
40m
Cleanup
6h 12m
Total
Cost Breakdown
Total cost:$21.75
Per serving:$3.63
Critical Success Points
- • Sauté onion until golden without burning
- • Brown the meat thoroughly to develop flavor
- • Long low simmer of 4‑5 hours for tenderness
- • Cook fresh pappardelle just until al dente
- • Combine pasta with sauce using reserved pasta water
Safety Warnings
- • Handle hot oil with care to avoid splatter burns.
- • Ensure meat reaches an internal temperature of at least 71 °C (160 °F).
- • Use caution when reducing wine; steam can be hot.
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