Ragu alla Bolognese Recipe

Name: Ragu alla Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil, For Drizzling In Pan; 2 stalks Celery Chopped Finely; 1 Large Carrot, Chopped Finely; 1/2 Yellow Onion, Chopped Finely; 1 Bay Leaf; 454 grams Extra Lean Ground Beef; 1/2 cups Pancetta, Minced; 1/2 cups Red Wine; 1 cup Milk; 1 can (5 1/2 Oz. Size) Tomato Paste; 1/2 cans (395 ML Size) San Marzano Tomatoes, Pureed; 400 grams Pasta; 1 pinch Salt; 1 dash Pepper; 1/2 cups Parmigiano-Reggiano, Grated

Servings: persons

Olive Oil, For Drizzling In Pan
2 stalks Celery Chopped Finely
1 Large Carrot, Chopped Finely
1/2 Yellow Onion, Chopped Finely
1 Bay Leaf
454 grams Extra Lean Ground Beef
1/2 cups Pancetta, Minced
1/2 cups Red Wine
1 cup Milk
1 can (5 1/2 Oz. Size) Tomato Paste
1/2 cans (395 ML Size) San Marzano Tomatoes, Pureed
400 grams Pasta
1 pinch Salt
1 dash Pepper
1/2 cups Parmigiano-Reggiano, Grated

1
1.
2
Into a heavy cast iron pot drizzle olive oil to cover bottom of pot.
3
Toss in celery, carrots, onions and bay leaf.
4
2.
5
Saute until onions are translucent.
6
3.
7
Add ground beef, breaking it up until it is a fine crumble, then add minced pancetta and cook until brown.
8
Drain grease if necessary.
9
4.
10
Stir in wine and let it evaporate a bit.
11
5.
12
Slowly stir in 3/4 cup milk.
13
6.
14
Stir in tomato paste, pureed San Marzano tomatoes, salt and pepper and blend.
15
7.
16
Simmer on low heat for 4 hours adding the additional 1/4 cup milk a little at a time as the moisture dissipates.
17
8.
18
Turn off heat and let it sit.
19
Remove bay leaf.
20
9.
21
Bring a large pot of salted water to a boil.
22
Add the pasta and cook according to package instructions.
23
Then drain it.
24
10.
25
Toss pasta into the pan with the sauce.
26
11.
27
Plate and sprinkle with grated Parmigiano Reggiano.
28
12.
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Enjoy!

798

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

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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 15 ingredients. The key ingredients include: Olive Oil, For Drizzling In Pan, 2 stalks Celery Chopped Finely, 1 Large Carrot, Chopped Finely, 1/2 Yellow Onion, Chopped Finely, and more.

Yes, Ragu alla Bolognese falls under the Pasta & Noodles 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 alla Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions