Classic Bolognese Meat Sauce (Ragù alla Bolognese)

This authentic Bolognese meat sauce features a rich, slow-simmered blend of ground beef and pork, hand-crushed tomatoes, and a splash of milk for a silky finish.

Ingredients

• 1 large onion
• 1 medium carrot
• 1 stalk celery
• 1 can (400g) whole peeled tomatoes
• 2 tbsp butter
• 300 g ground beef
• 200 g ground pork
• 120 ml red wine
• as needed water
• 2 fresh bay leaves
• 120 ml milk
• to taste salt and black pepper

Instructions

1. 1Chop the vegetables

   

   Begin preparing the mirepoix by chopping the fresh onions, carrots, and celery on a wooden cutting board. Use a large knife to cut the vegetables into evenly sized pieces so they can be processed smoothly in the next step.

   Tip: Keep your cuts relatively uniform even though they will be blended; this helps the blender catch and mince everything evenly without turning it into mush.
2. 2Transfer the vegetables

   

   Transfer the roughly chopped carrots, onions, and celery into a clear blender pitcher. Pulse the vegetables to mince them, being careful not to over-blend.

   Tip: Pulsing the vegetables instead of fully blending them ensures the sauce retains a pleasant, rustic texture.
3. 3Pulse the mirepoix

   

   Pulse the chopped carrots, onions, and celery together until they are evenly minced but still retain a coarse, chunky texture. Be careful not to blend them into a puree.

   Tip: Use the pulse function on your blender to process the vegetables in short bursts, which prevents them from turning into a watery purée.
4. 4Transfer the tomatoes

   

   Open the canned peeled tomatoes and use a spoon to scoop them out of the tin into a clear glass bowl. This prepares them for the hand-crushing process.

   Tip: Using whole peeled tomatoes rather than pre-crushed ones yields a fresher, sweeter flavor for your meat sauce.
5. 5Crush the tomatoes by hand

   

   Wearing a clean black glove, reach into the bowl and firmly crush the whole peeled tomatoes by hand. This manual crushing creates a rustic, uneven texture that gives the finished meat sauce a more authentic feel.

   Tip: Squeeze the tomatoes gently at first beneath the surface of the juices to prevent the liquid from unexpectedly squirting out of the bowl.
6. 6Melt the butter

   

   Place a skillet over the stove and add a rectangular pat of butter. Use a spatula to gently stir the butter as it melts and begins to bubble, creating a rich fat base for sautéing the blended vegetables.

   Tip: Keep the stove on a medium heat so the butter melts gently without browning or burning before you are ready to add the vegetables.
7. 7Sauté the vegetable base

   

   Melt butter in a large pan over medium heat, then add the finely minced vegetable mixture. Sauté the carrots, celery, and onions gently until softened.

   Tip: Take your time cooking this vegetable base, known as soffritto, as it builds the foundational flavor for the Bolognese.
8. 8Add the ground meats

   

   Add the raw ground beef and ground pork to the pan with the sautéed vegetable base. Use a spatula to break the meat apart as it begins to cook.

   Tip: Using a 60% beef and 40% pork ratio provides the ideal balance of deep flavor and richness for the meat sauce.
9. 9Brown the meat mixture

   

   Continue to stir-fry the mixture over medium-high heat until the ground beef and pork are fully browned and evenly mixed with the vegetables.

   Tip: Ensure the moisture released by the meat fully evaporates so the meat can properly brown and develop flavor.
10. 10Deglaze with red wine

    

    Pour the dark red wine directly into the pan with the browned meat and vegetables. Stir well and let the mixture simmer until the wine has mostly reduced.

    Tip: Reducing the wine concentrates its rich flavor and cooks off the harsh alcohol notes.
11. 11Add the crushed tomatoes

    

    Pour the bowl of hand-crushed peeled tomatoes over the reduced meat and wine mixture. Stir everything together to combine the sauce base.

    Tip: Hand-crushing the tomatoes leaves satisfying, rustic chunks in the sauce compared to using a smooth puree.
12. 12Simmer the sauce

    

    Pour enough water into the pan to completely cover the meat. Add the fresh bay leaves, turn the heat down to low, and allow the meat sauce to simmer gently until it reduces to a thick, rich consistency.

    Tip: A slow, gentle simmer is essential for Bolognese to tenderize the meat and deeply meld the flavors together.
13. 13Season the finished sauce

    

    Once the sauce has cooked down to a thick, robust consistency, stir in half a carton of milk. Finally, season the Bolognese with salt and black pepper to taste before removing the pan from the heat. The sauce is now ready to be tossed with your favorite pasta.

    Tip: Adding milk at the end of cooking helps to balance the acidity of the tomatoes and gives the meat sauce a silky, luxurious texture.

Storage & Freezing

Burn It Off

Frequently Asked Questions