Traditional Ragù alla Bolognese Recipe

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 2 stalks Celery (diced)
• 100 g Pancetta (cut into small cubes)
• 300 g Ground Beef (80% lean)
• 200 g Ground Pork (lean)
• 240 ml Dry Red Wine (any dry red wine)
• 400 g Canned Crushed Tomatoes (preferably San Marzano)
• 2 Bay Leaves (dried)
• 240 ml Beef Stock (low‑sodium)
• to taste Salt (kosher salt preferred)
• to taste Black Pepper (freshly ground)

Instructions

1. Sauté aromatics

   Heat the olive oil in a large pot over medium‑high heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8‑10 minutes.

   Time: PT10M

2. Render pancetta

   Add the cubed pancetta to the pot. Cook, stirring, for about 10 minutes until the fat has rendered and the pancetta is lightly crisp.

   Time: PT10M

3. Brown the meat

   Increase the heat to medium‑high and add the ground beef and pork. Break the meat up with a wooden spoon or whisk and cook until it loses its pink color and develops a deep brown crust, about 12‑15 minutes.

   Time: PT15M

4. Deglaze with wine

   Pour the dry red wine into the pot, scraping up any browned bits from the bottom. Let the wine reduce for about 5 minutes until the liquid is mostly evaporated.

   Time: PT5M

5. Add tomatoes, bay leaf and stock

   Stir in the crushed tomatoes, bay leaves, and beef stock. Lightly season with salt and freshly ground black pepper. Bring the mixture to a gentle boil.

   Time: PT5M

6. Slow simmer

   Reduce the heat to low, place a wooden spoon across the top of the pot and cover with the lid slightly ajar so a little steam can escape. Let the ragù simmer gently for 3 to 4 hours, stirring every 30 minutes and checking that it does not stick to the bottom.

   Time: PT3H30M

7. Final seasoning

   Remove the bay leaves. Taste the ragù and adjust salt and pepper as needed. If you prefer a richer mouthfeel, stir in a tablespoon of butter or a splash of milk (optional).

   Time: PT5M

8. Cool and store

   Allow the ragù to cool to room temperature, then transfer to airtight containers. Refrigerate up to 5 days or freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Onion: Shallot
• Instead of Pancetta: Bacon
• Instead of Ground Beef: Ground Turkey
• Instead of Ground Pork: Ground Veal
• Instead of Dry Red Wine: Beef broth with a splash of red wine vinegar
• Instead of Canned Crushed Tomatoes: Tomato puree
• Instead of Bay Leaves: Dried Oregano (different flavor)
• Instead of Beef Stock: Chicken stock, Water + bouillon cube

Equipment Needed

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Whisk (optional)
• Lid (for pot)

Critical Steps — Do Not Skip

• Render the pancetta fully to release its fat before adding meat.
• Brown the ground meat until deeply caramelized; this builds flavor.
• Maintain a low, gentle simmer for 3‑4 hours with the lid slightly ajar.

Chef Tips from the Video

• Use a mix of beef and pork for authentic depth; pork adds sweetness and moisture.
• Choose high‑quality pancetta or substitute with unsmoked bacon for a slightly different flavor.
• A splash of whole milk or a knob of butter at the end adds silkiness.

Troubleshooting

Storage

Refrigerator: Up to 5 days in airtight containers.

Freezer: Up to 3 months; freeze in portion‑size bags or containers.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Chill the ragù overnight; flavors meld and it thickens slightly.
• Reheat gently over low heat, adding a splash of stock if needed.

Frequently Asked Questions