Ragu All Bolognese Recipe

Name: Ragu All Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 medium carrots, peeled and finely chopped; 2 stalks celery, finely chopped; 2 medium onions, finely chopped; 1/2 pound pancetta, minced; 1 pound lean ground beef; 1 pound ground pork butt; 1 tablespoon tomato paste; 8 cups homemade or low-sodium beef broth, recipe follows; 3/8 cup whole milk; 2 tablespoons butter; Kosher salt and ground black pepper; Cooked tagliatelle or pappardelle; Grated Parmigiano-Reggiano, as needed

Servings: persons

3 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
1/2 pound pancetta, minced
1 pound lean ground beef
1 pound ground pork butt
1 tablespoon tomato paste
8 cups homemade or low-sodium beef broth, recipe follows
3/8 cup whole milk
2 tablespoons butter
Kosher salt and ground black pepper
Cooked tagliatelle or pappardelle
Grated Parmigiano-Reggiano, as needed

1
In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
2
Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
3
Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.

820

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 medium carrots, peeled and finely chopped, 2 stalks celery, finely chopped, 2 medium onions, finely chopped, and more.

Yes, Ragu All Bolognese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ragu All Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions