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    Home » Pasta » Classic Bolognese Beef Ragù

    Classic Bolognese Beef Ragù

    Published: Nov 28, 2021 · Modified: Sep 26, 2022 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 2 hours 30 minutes
    Jump to Recipe Print Recipe
    oval white tray full of tagliatelle bolognese

    I consider Tagliatelle with Bolognese ragù one of the symbols of Italian cuisine. Handmade fresh pasta and a slowly simmered sauce with few quality ingredients to get the best flavor. This is the traditional Bolognese recipe for the classic beef ragù, or Bolognese sauce, the way it's been done in many Italian households for generations.

    pot of beef ragù with bay leaves on top

    Ragù plays a major part in Italian cuisine. It's usually the main protagonist of Sunday lunch, either with Tagliatelle, Tortelli, or inside a Lasagna. Nonnas and Mammas wake up early on Sunday morning to carefully and slowly prepare the sauce as an ancient ritual. I'll always remember the smell when I woke up. Ragù is family.

    Jump to:
    • Where is Bolognese Sauce from
    • What is the difference between Neapolitan, Tuscan, and Bolognese Ragù?
    • Ingredients
    • How to make the traditional Bolognese Beef Ragù
    • Which Pasta goes with Beef Ragù?
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    Where is Bolognese Sauce from

    Bolognese comes from the city of Bologna, Italy. Hence the name. Yes, Bologna is also the city of the famous cold meat, and also where Tortellini, Parmigiano, Prosciutto, and many more amazingly delicious ingredients and dishes were born.

    From ancient Italian cookbooks, especially ones from the 18th century, it appears that the Neapolitan Ragù was the first famous meat-based sauce served with pasta.

    While Bolognese sauce started appearing in cookbooks only in the 19th century. The first-ever "Maccheroni alla Bolognese" recipe was from Pellegrino Artusi in his famous cookbook mostly focused on northern Italy's traditional recipes.

    Artusi's recipe is very very similar to the one I wrote in this post, which I took from a famous Italian chef Bruno Barbieri who has several Michelin star restaurants and was born and raised in Bologna.

    What is the difference between Neapolitan, Tuscan, and Bolognese Ragù?

    The word "Ragù" comes from the French "Ragout" and was initially used in Italy to call certain types of stews. During the centuries, stews started having tomato sauce in them and the sauce was then served with Pasta and the meat served separately as a second course. Then over the years, some started mincing the meat and serving it all together with pasta in the main course, and that's when Ragù's tradition started.

    Each region has always had its own traditional recipes, some similar to each other, some similar to the confining Countries. So each region, each family, has its own traditional sauce. Here's below the main difference between the 3 most famous Italian Sauces:

    • Neapolitan Ragù is usually made with many different cuts and types of meat, usually left in large chunks. It usually has both beef and pork with different types of meat like ribs, sausages, belly, shoulder, and so on.
    • Bolognese Ragù, instead, is made with minced meat and it has only pork belly (pancetta) and minced beef.
    • Tuscan Ragù is very similar to the Bolognese, but it doesn't use pancetta. It has minced meat of both pork and belly and additionally has Juniper berries.
    oval white tray full of tagliatelle bolognese

    Ingredients

    ingredients to make bolognese sauce
    • Minced Beef. Pre-packaged minced beef from the supermarket will work fine, but if you want superior quality, ask your local butcher to prepare it.
    • Pancetta. It's a rather important ingredient because it will add sweetness, flavor, and fattiness to the meat. If you can't find Pancetta and don't mind a smoky flavor, you can substitute it with bacon lardons.
    • Soffritto. Soffritto is essentially a mix of finely minced onions, carrots, and celery. Some supermarkets sell it already made in the freezers, but you can easily make a big batch at home and then freeze it in portions for later use.
    • Tomato Paste. One of the differences between Tuscan and Bolognese Ragù is that this is more dense and less saucy because it uses tomato paste instead of tomato sauce. You can of course substitute it but the paste will give it an amazing flavor and texture.
    • White Wine. Use any dry white wine you have available. You can also skip the wine of course, although the end result may differ slightly.
    • Whole Milk. Milk will cut the acidity from the tomato and will make the sauce nice and creamy. You can skip it or substitute it with regular milk.
    • Italian Herbs. Sage, Rosemary, Thyme, and Bay Leaves are added to give more depth of flavor to the sauce. Ideally, you want them fresh and nicely tied with kitchen twine so you can easily remove it after the sauce is ready. Otherwise, substitute it with one teaspoon of mixed Italian herbs.

    How to make the traditional Bolognese Beef Ragù

    minced pancetta cooking in a pan

    First, finely mince the pancetta and fry it in a large pot drizzled with olive oil until it starts to brown.

    minced soffritto and pancetta cooking in a pan

    Then add the finely minced soffritto of onions, carrots, and celery. Check this post to make Soffritto and freeze it in portions. Cook the soffritto for a few minutes until soft.

    minced meat and spices are added to the pot

    Add the minced meat and cook 5-10 minutes until it starts to brown. Season with salt and pepper, then add the white wine. Add the herbs and whole bay leaves as well.

    spoon is mixing the cooking ragu in the pot

    After a few minutes, add the tomato paste, mix well and turn down the heat. Add a bit of water or broth if necessary. Then let it simmer for a couple of hours, mixing once in a while and adding water if it gets too dry.

    milk is added to the bolognese ragu as final step

    After 2 hours, add the milk and turn off the heat. Mix well and season again to taste.

    spoon scooping some bolognese ragu from the pot

    Serve immediately or let it cool down to store in portions.

    Which Pasta goes with Beef Ragù?

    The traditional way to serve Beef Ragù is with Tagliatelle, better if handmade. But Bolognese Ragù is often served also with other types of pasta, like Ravioli, Tortellini, Spaghetti, or short pasta like Penne. and of course, it's used in the traditional Lasagna.

    FAQ & Tips

    Why is milk added to the Bolognese sauce?

    Milk's sole purpose is to cut the acidity from the tomatoes so that's why it's added only at the end, as it doesn't need to cook.

    Which wine should I use?

    The golden rule is to always cook with wine you'd drink. It doesn't matter which wine you choose, as long as it's red and of good quality. I personally often like to use a Merlot.

    Can I freeze beef ragù?

    Yes, absolutely! I always make a big batch of Bolognese or Tuscan Ragù and then portion the leftovers in freezer bags or storage containers and freeze for up to 3 months. I then thaw them in the fridge overnight, or in the microwave with the defrost function, or even directly in the pot at low heat with half-inch of water.

    white tray full of tagliatelle bolognese with a serving spoon

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    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    oval white tray full of tagliatelle bolognese

    Tagliatelle with Bolognese Beef Ragù

    A classic and traditional Italian recipe. This beef ragù is what many Italian families make every Sunday for the family lunch for generations.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 2 hours 15 minutes
    Total Time: 2 hours 30 minutes
    Servings: 6 people
    Author: Jessica Montanelli

    Ingredients

    • 10.5 oz Minced Beef
    • 1 cup Pancetta
    • ¼ cup Carrot
    • ¼ cup Celery
    • ¼ cup Onion
    • ¼ cup Tomato Paste
    • ½ cup White Wine
    • ½ cup Whole Milk
    • Olive Oil
    • Salt
    • Black Pepper
    • Italian Herbs, see notes
    • 2 Bay Leaves
    • Tagliatelle pasta, about 3 oz per person

    Instructions

    • Finely mince the pancetta and fry it in a large pot drizzled with olive oil until it starts to brown.
    • Add the finely minced soffritto of onions, carrots, and celery. See notes on tips for Soffritto.
    • Cook the soffritto for a few minutes to soften, then add the minced meat and cook 5-10 minutes until it starts to sizzle. Season with salt and pepper, then add the white wine.
    • Tie together a couple of sprigs of sage, thyme, and rosemary, and add it to the sauce. Or, instead, add a teaspoon of minced dried herbs. Add the whole bay leaves as well.
    • After a few minutes, add the tomato paste, mix well, and turn down the heat. Add a bit of water or broth if necessary.
    • Let it simmer for a couple of hours, mixing once in a while and adding more water if it gets too dry.
    • Bring a large pot of salted water to boil.
    • After 2 hours, add the milk and turn off the heat. Mix well and season again to taste.
    • Toss the Tagliatelle in the boiling water and cook for 3-4 minutes or follow the packaging directions. Drain and serve with the ragù.

    Notes

    Soffritto: Add in a food processor the same quantity of onions, carrots, and celery, and pulse until they’re finely minced. You can do this for a large quantity, then freeze the leftovers in a freezer bag or portioned in silicone molds.
    Fresh Herbs: Tie together with a kitchen twine a few fresh leaves of sage, rosemary, thyme, and the 2 bay leaves. Alternatively, use 1 teaspoon of dried minced herbs.

    Nutrition

    Calories: 660 kcal | Carbohydrates: 66 g | Protein: 27 g | Fat: 30 g | Saturated Fat: 10 g | Cholesterol: 135 mg | Fiber: 4 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
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