Classic Ragu' Bolognese Recipe

Name: Classic Ragu' Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium onions or 1 ½ cups onions; 2 carrots (cleaned or peeled finely chopped) or 1 ½ cups carrots (cleaned or peeled finely chopped); 6 ounces 85% lean ground beef; 6 ounces ground veal; 3 ounces pancetta, thinly sliced, finely chopped or 3 ounces bacon; ⅓ cup dry red wine; 3 cups beef stock (divided) or 3 cups chicken stock (divided); 3 tablespoons tomato paste; 1 cup milk (we leave out of recipe all together); 1 lb fettuccine

Servings: persons

2 tablespoons extra virgin olive oil
2 medium onions or 1 ½ cups onions
2 carrots (cleaned or peeled finely chopped) or 1 ½ cups carrots (cleaned or peeled finely chopped)
6 ounces 85% lean ground beef
6 ounces ground veal
3 ounces pancetta, thinly sliced, finely chopped or 3 ounces bacon
⅓ cup dry red wine
3 cups beef stock (divided) or 3 cups chicken stock (divided)
3 tablespoons tomato paste
1 cup milk (we leave out of recipe all together)
1 lb fettuccine

1
Heat oil in a large heavy pot over medium high heat.
2
Add onions, celery and carrots.
3
Saute' until soft 8 - 10 minutes.
4
Add beef, veal and pancetta; saute, breaking up with the back of the spoon, until browned.
5
about 15 minutes.
6
Add wine; boil 1 minute, stirring often and scraping up browned bits.
7
Add 2 1/2 cups stock and tomato paste; stir to blend.
8
Reduce heat to very low and gentle simmer, stirring occasionally, until flavours meld.
9
Season with salt and pepper.
10
Bring milk to a simmer in a small sauce pan; gradually add to sauce.
11
Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4 cup to thin if needed.
12
DO AHEAD: Ragu' can be made 2 days ahead.
13
Chill uncovered and keep chilled.
14
Rewarm before continuing.
15
Bring large pot of water to boil.
16
Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.
17
Drain, reserving 1/2 cup of pasta water.
18
Transfer Ragu' to a large skillet over medium high heat.
19
Add pasta and toss to coat.
20
stir in some of the reserved pasta water by tablespoons if sauce seems dry.
21
Divide pasta among warm plates.
22
Serve with Parmesan cheese.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 medium onions or 1 ½ cups onions, 2 carrots (cleaned or peeled finely chopped) or 1 ½ cups carrots (cleaned or peeled finely chopped), 6 ounces 85% lean ground beef, and more.

Yes, Classic Ragu' Bolognese falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Ragu' Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions