Bolognese Sauce

Bolognese Sauce

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🍝 Ragù alla Bolognese

Originating in Bologna, Italy, Ragù alla Bolognese is a traditional meat-based sauce that pairs beautifully with a wide variety of pastas, including baked dishes such as lasagna. In Bologna, it is simply called “ragù.”

Unlike many TV cooking shows, I do not add salt during the cooking process. Instead, I rely on fresh ingredients and classic methods to build a naturally robust, hearty flavor.

Yield: 10–12 servings | Prep & Cook Time: ~3 hours

Ingredients

Base & Aromatics

  • 1 tbsp pure golden olive oil
  • ½ lb pancetta, diced
  • 2 medium carrots, diced (brushed clean, not peeled)
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • ½ bulb garlic, diced

Tomato & Wine Base

  • 6 oz tomato paste
  • 1 cup Chianti
  • 2 Ă— 28 oz cans San Marzano whole peeled tomatoes
  • 1 Ă— 28 oz can tomato purĂ©e
  • 3 cups filtered or purified water

Herbs & Seasonings

  • 2 tbsp fresh basil, chopped
  • 1 tsp oregano (fresh or dried)
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp dried marjoram
    (or 2 tbsp Italian seasoning if fresh herbs are unavailable)

Meats

  • 1 tbsp olive oil (light, not strong green)
  • 1 tbsp unsalted butter
  • 1 lb ground chuck
  • 1 lb ground veal
  • 1 lb ground pork
  • 1 tsp onion powder
  • 1 tsp garlic salt

Finishing

  • ½ cup parmesan cheese, grated
  • 1 cup heavy cream
  • ½ stick unsalted butter

Directions

  1. Sauté Pancetta & Vegetables
    • Heat stockpot over medium heat (275°F).
    • Cook pancetta in olive oil until lightly browned (5–7 min).
    • Add carrots, celery, onion, and garlic. Sweat until softened (5–7 min).
  2. Develop the Base
    • Stir in tomato paste; cook until deep reddish-brown and fond forms.
    • Deglaze with Chianti; stir in herbs. Cook until thickened (5–7 min).
    • Add whole tomatoes, purĂ©e, and water. Simmer gently (200°F).
  3. Brown the Meats
    • In a skillet, melt butter with olive oil over medium-high (375°F).
    • Add ground chuck, veal, and pork. Season with onion powder & garlic salt.
    • Brown well (12–15 min). Stir into the sauce.
  4. Slow Simmer
    • Add parmesan, cream, and butter.
    • Simmer uncovered 2–3 hours, stirring occasionally, until thickened.
  5. Serve
    • Toss with tagliatelle or layer into lasagna.
    • Garnish with parmesan and fresh basil.
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