Original Ragù alla Bolognese With Pappardelle: A True Italian Classic
Few dishes capture the soul of Italian cooking like a rich, slow-simmered Ragù alla Bolognese. This is not just any meat sauce—it’s a labor of love, a dish that fills the home with an irresistible aroma as it gently bubbles away for hours. Paired with wide, silky pappardelle, each bite delivers a perfect balance of deep, meaty richness and delicate, fresh pasta.
Whether you’re preparing a cozy Sunday dinner or looking to perfect an authentic Italian classic, this Ragù alla Bolognese will transport you straight to the heart of Bologna.
“Cooking is an act of love, a gift, a way of sharing with others the little secrets inside your soul.” – Sophia Loren
Why You’ll Love This Recipe
- Authentically Italian – True to the traditional Bologna-style ragù, this recipe follows the classic method, using milk, wine, and a slow-cooked soffritto.
- Rich and Flavorful – A long simmer allows the flavors to deepen, creating a velvety sauce that clings beautifully to pappardelle.
- Perfect for Special Occasions – While it takes time, the result is a luxurious, restaurant-quality dish perfect for impressing guests.
- Freezer-Friendly – Make a big batch and freeze portions for easy, delicious future meals.
- Pairs Wonderfully with Wine – Enjoy with a glass of Sangiovese for an unforgettable dining experience.
“Good food is the foundation of genuine happiness.” – Auguste Escoffier
Ingredients: The Perfect Blend for Authentic Ragù alla Bolognese
For the Ragù
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 300g ground beef (80/20 fat ratio)
- 200g ground pork
- 100g pancetta, finely chopped
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup crushed San Marzano tomatoes
- 1 cup beef broth (as needed)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
For the Pasta
- 400g pappardelle pasta
- 1 tbsp salt (for pasta water)
For Serving
- Freshly grated Parmigiano-Reggiano
- Fresh basil or parsley (optional)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Large pot for boiling pasta
- Fine grater for cheese
Step-by-Step Guide to the Perfect Ragù alla Bolognese
Prepare the Soffritto
Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the finely chopped onion, carrot, and celery. Sauté gently for about 10 minutes until softened but not browned.
Tip:
- Stir frequently to prevent the vegetables from caramelizing. A slow cook at low heat helps develop a sweeter, more balanced flavor.
Brown the Meat
Add the pancetta and cook for about 3 minutes until slightly crisp. Increase the heat slightly and add the ground beef and pork, breaking it up with a wooden spoon. Cook until the meat is lightly browned and the excess liquid has evaporated, about 10 minutes.
Tip:
- Don’t rush this step! Let the meat brown properly to build a deep, rich flavor. Avoid stirring too often to allow for caramelization.
Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until most of the wine has evaporated, about 5 minutes.
Tip:
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best balance of acidity and depth.
Add the Milk and Tomatoes
Reduce the heat to low and stir in the milk, letting it absorb into the meat. Then add the crushed tomatoes, salt, pepper, and nutmeg. Stir well to combine.
Tip:
- The milk helps tenderize the meat and balances the acidity of the tomatoes, resulting in a silkier sauce.
Simmer Slowly
Reduce the heat to the lowest setting and let the ragù simmer uncovered for at least 2.5 to 3 hours, stirring occasionally. If the sauce thickens too much, add a splash of beef broth as needed.
Tip:
- The longer it simmers, the better it tastes! Traditional Bolognese is slow-cooked for hours to develop its deep, velvety texture.
“Patience is the secret ingredient of great cooking.”
Cook the Pappardelle
About 20 minutes before the ragù is ready, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain, reserving ½ cup of pasta water.
Tip:
- If the sauce needs a bit more body, stir in a splash of reserved pasta water before serving.
Toss and Serve
Add the cooked pappardelle directly into the sauce, tossing gently to coat. Serve immediately with freshly grated Parmigiano-Reggiano and a sprinkle of fresh basil or parsley.
“A meal without cheese is like a beautiful woman with only one eye.” – Jean Anthelme Brillat-Savarin
Time Needed
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
Pro Tips for the Best Ragù alla Bolognese
- Use the Right Meat – A combination of beef, pork, and pancetta adds complexity to the sauce.
- Be Patient – A slow, gentle simmer is the key to achieving a rich, well-developed flavor.
- Milk is Essential – This traditional ingredient softens the meat and balances acidity.
- Go Easy on the Tomatoes – Authentic Bolognese is more meat-based than tomato-heavy.
- Stir Occasionally – Prevent sticking by stirring every 20–30 minutes.
Creative Variations: Customize Your Ragù alla Bolognese
Classic Tagliatelle Bolognese
Swap out the pappardelle for traditional tagliatelle, the classic pasta shape from Bologna.
Tip:
- Tagliatelle’s slightly thinner width allows the sauce to cling beautifully.
Hearty Red Wine Ragù
Replace the white wine with a bold red like Chianti for a richer, deeper sauce.
Tip:
- Let the red wine reduce well to avoid overpowering the dish.
Spicy Bolognese
Add a pinch of red pepper flakes for a little heat.
Tip:
- Start with ½ teaspoon and adjust to your spice preference.
Mushroom Ragù (Vegetarian)
Substitute the meat with finely chopped mushrooms, such as cremini or porcini, for an earthy, umami-packed vegetarian version.
Tip:
- Sauté the mushrooms until deeply browned to enhance their natural flavor.
Extra Creamy Finish
Stir in a tablespoon of heavy cream at the end for an ultra-silky texture.
Tip:
- This adds a luxurious mouthfeel without overpowering the classic flavors.
“Cooking is an adventure, and every dish is a new journey.”
Serving Suggestions: The Perfect Complements to Ragù alla Bolognese
- Crusty Italian Bread – Perfect for soaking up every last bit of sauce.
- Crisp Green Salad – A simple arugula salad with lemon vinaigrette balances the richness.
- Aged Italian Cheese – Serve with extra Parmigiano-Reggiano or Pecorino Romano on the side.
- Roasted Vegetables – Oven-roasted zucchini, bell peppers, or eggplant pair beautifully.
- A Glass of Sangiovese – A classic red wine pairing that enhances the depth of the ragù.
Storage and Reheating: Keeping Your Ragù Delicious
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Ragù alla Bolognese freezes beautifully! Store in portioned containers for up to 3 months.
Reheating Instructions
- Stovetop: Reheat gently over low heat, adding a splash of beef broth if needed.
- Microwave: Heat in 30-second intervals, stirring in between to prevent drying.
Tip:
- Let frozen ragù thaw in the fridge overnight for best results.
Common Mistakes to Avoid
Overcooking the Meat Too Quickly
If the meat browns too fast on high heat, it can become tough and dry.
Tip:
- Keep the heat moderate and let the meat cook slowly for tenderness.
Using Too Much Tomato
Traditional Bolognese is not a tomato-based sauce but a meat-forward one.
Tip:
- Stick to just one cup of tomatoes for authenticity.
Rushing the Cooking Time
A quick-cooked Bolognese won’t develop the deep, complex flavors it’s known for.
Tip:
- Simmer for at least 3 hours for the best taste and texture.
Skipping the Milk
Milk is essential for balancing acidity and adding a subtle richness.
Tip:
- Always add milk before the tomatoes for proper absorption.
Not Using the Right Pasta
Thin spaghetti won’t do this sauce justice—it needs a broader pasta.
Tip:
- Pappardelle, tagliatelle, or fettuccine are the best choices.
FAQs: Answering Your Ragù alla Bolognese Questions
Can I Make This in Advance?
Yes! In fact, ragù tastes even better the next day as the flavors continue to develop.
Tip:
- Store overnight in the fridge and reheat gently for maximum depth of flavor.
What’s the Difference Between Bolognese and Meat Sauce?
Traditional Bolognese contains milk and has less tomato than typical Italian-American meat sauces.
Tip:
- Stick to the classic milk, wine, and slow-simmer method for authenticity.
Can I Use Ground Turkey Instead?
Yes, but the flavor will be lighter. Consider adding a splash of cream to compensate for the missing fat.
Tip:
- Use a mix of ground turkey and Italian sausage for better texture.
Why Does My Sauce Taste Too Acidic?
This could be due to too many tomatoes or skipping the milk.
Tip:
- Stir in a pinch of sugar or an extra splash of milk to balance the acidity.
What’s the Best Wine to Pair with Bolognese?
A medium-bodied Italian red like Sangiovese, Chianti, or Barbera works beautifully.
Tip:
- If using red wine in the sauce, pair it with the same wine for harmony.
The Timeless Comfort of Ragù alla Bolognese
Few dishes offer the same warmth and satisfaction as a slow-cooked Ragù alla Bolognese. The rich aroma, the comforting depth of flavor, and the way it clings to ribbons of pasta—it’s a dish that brings people together. Whether you’re making it for a family gathering or meal-prepping for the week, this authentic recipe is one to cherish.
So, pour a glass of wine, take your time, and savor the process. Because in Italy, great food isn’t just about eating—it’s about celebrating life.
“The secret ingredient is always love.”
Original Ragù alla Bolognese With Pappardelle
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Large pot for boiling pasta
- Fine grater for cheese
Ingredients
For the Ragù:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 300 g ground beef 80/20 fat ratio
- 200 g ground pork
- 100 g pancetta finely chopped
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup crushed San Marzano tomatoes
- 1 cup beef broth as needed
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
For the Pasta:
- 400 g pappardelle pasta
- 1 tbsp salt for pasta water
For Serving:
- Freshly grated Parmigiano-Reggiano
- Fresh basil or parsley optional
Instructions
Prepare the Soffritto
- Heat olive oil and butter in a large pot over medium heat. Sauté onion, carrot, and celery for 10 minutes until soft.
Brown the Meat
- Add pancetta, cook for 3 minutes, then add ground beef and pork. Cook until browned, about 10 minutes.
Deglaze with Wine
- Pour in white wine and let it reduce for 5 minutes, scraping up any browned bits.
Add the Milk and Tomatoes
- Stir in the milk first, then add crushed tomatoes, salt, pepper, and nutmeg.
Slow Simmer
- Reduce heat to low and let the ragù simmer uncovered for 2.5 to 3 hours, stirring occasionally. Add beef broth if needed.
Cook the Pasta
- Boil pappardelle in salted water until al dente. Drain, reserving ½ cup of pasta water.
Toss and Serve
- Add pasta to the sauce, tossing to coat. Serve with Parmigiano-Reggiano and fresh herbs.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Simmering for at least 3 hours ensures the best depth of flavor.