Best Bolognese Sauce

An image of a plate of tagliatelle bolognese with an authentic bolognese sauce recipe.

4.94 from 45 votes

This Best Bolognese Sauce recipe is a meaty mushroom version of the savory, classic meat-based sauce that originated in Bologna, Italy. Also known as ragù alla bolognese, or sometimes just ragù, this slow-cooked labor of love is made with a trio of meats and a classic soffritto.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Italian

Servings: cups

Author: Amy Nash

Ingredients

2 Tablespoons olive oil divided
1 lb ground beef
1 lb ground pork
6 ounces pancetta finely chopped
12 ounces crimini mushrooms chopped
1 ounces dried porcini mushrooms rehydrated in warm water for 30 minutes, then dried and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion chopped
2 carrots chopped
2 celery stalks chopped
5 cloves garlic minced
1 cup white wine
2 28 ounce cans crushed tomatoes
1 28 ounce can tomato puree
2 cups milk
2 bay leaves
1 bunch fresh thyme
Flat-leaf Italian parsley chopped
Parmesan cheese
Fresh tagliatelle pasta if available

Instructions

Heat a large dutch oven or heavy saucepan over medium-high heat, and add 1 tablespoon of the oil. When hot, add the ground beef, ground pork, pancetta and chopped mushrooms. Season with salt and pepper. Brown, breaking up the meat and cooking until the mushrooms are cooked and the meat is no longer pink. Transfer the meat to a separate bowl and drain the grease from the pan.
2 Tablespoons olive oil, 1 lb ground beef, 1 lb ground pork, 6 ounces pancetta, 12 ounces crimini mushrooms, 1 ounces dried porcini mushrooms, 1/2 teaspoon salt, 1/4 teaspoon black pepper
To make the soffritto, reduce the heat to medium and add the remaining tablespoon of olive oil to the dutch oven. Add the onion, carrots, and celery and mix together, cooking until the vegetables are soft begin to caramelize, about 10-15 minutes.
1 medium yellow onion, 2 carrots, 2 celery stalks
Add the garlic to the vegetables and cook for another 1-2 minutes.
5 cloves garlic
Add the wine to the soffritto and cook for 3 minutes, scraping the bottom of the pan, until slightly reduced.
1 cup white wine
Return the browned mushrooms and meat to the pan, then add in the crushed tomatoes, tomato puree, milk, bay leaves and thyme. Stir to combine, then bring to a simmer. Reduce meat to low and partially cover the dutch oven with a lid. Simmer for 4 hours, stirring frequently.
2 28 ounce cans crushed tomatoes, 1 28 ounce can tomato puree, 2 cups milk, 2 bay leaves, 1 bunch fresh thyme
When the sauce has thickened, remove the bay leaves and thyme sprigs, then taste and adjust seasoning, adding more salt if needed.
When the sauce is ready, bring a large pot of water to a boil and season generously with salt. Add the fresh pasta and cook for just 2–3 minutes.Drain the pasta, then return to the pan and toss with however much bolognese sauce you would like. Remaining sauce freezes and reheats well and can be used in lasagna bolognese. Garnished with chopped Italian parsley and Parmesan cheese.
Flat-leaf Italian parsley, Parmesan cheese, Fresh tagliatelle pasta

Notes

Red wine can be used, but white is traditional. If you don't want to cook with wine at all, you can replace the wine with chicken or beef stock.

Nutrition

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