Ragù Bolognese Sauce
Traditional Italian meat sauce often paired with pasta like tagliatelle or used in lasagna.
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- •600 grams Ground beef
- •100 grams Butteror 7 tablespoons
- •300 grams Pancettafinely chopped
- •250 milliliters Red wineChianti recommended
- •600 grams Tomato pureepassata
- •500 milliliters Whole milkor 2 cups
- •100 grams Onionminced
- •100 grams Carrotminced
- •100 grams Celeryabout three stalks, minced
- •Salt(optional)to taste
- •Black pepper(optional)to taste
- •Beef broth(optional)as needed to keep sauce moist
- 1
Melt butter in a large skillet or saucepan.
1 min
- 2
Sauté minced celery, carrot, and onion until tender and translucent.
5 min
- 3
Add pancetta to the center of the skillet and cook until it changes color.
3 min
- 4
Add ground beef and cook over medium heat until no longer pink.
10 min
- 5
Add red wine gradually, allowing it to reduce before adding more.
10 min
- 6
Add tomato puree and simmer over low heat for at least two hours.
2h 0m
- 7
Stir in whole milk gradually over the course of about an hour.
1h 0m
- 8
Season with salt and pepper to taste.
1 min
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Takes about 2 minutes — no account needed
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