Traditional Ragù alla Bolognese with Fresh Tagliatelle

Ragù alla Bolognese is the heart of classic Italian comfort food. This slow-cooked meat sauce, rich with tomato, red wine, and aromatic vegetables, is the ultimate companion to fresh tagliatelle. Originating from Bologna, this recipe brings bold, savory depth and a touch of rustic elegance to your pasta night. Whether you're cooking for family or hosting guests, this traditional ragù is guaranteed to impress.

What Is Ragù alla Bolognese?

Ragù alla Bolognese is a traditional Italian meat sauce hailing from Bologna. Unlike quick tomato sauces, this ragù simmers slowly with minced beef, pancetta, and a classic mirepoix of onion, carrot, and celery. The addition of red wine deepens the flavor, while tomato passata lends richness without overpowering. It’s typically served with fresh egg pasta—especially tagliatelle—and never with spaghetti in true Emilia-Romagna style.

Why Everyone Will Love This Recipe

• Rich, meaty flavor: Built from a base of pancetta, wine, and slowly simmered tomato.
• Authentically Italian: A traditional Bologna recipe that stays true to its roots.
• Perfect pasta pairing: Made for wide noodles like tagliatelle or pappardelle.
• Meal-worthy: Hearty enough to be the star of your dinner table.

Pro Tips for the Best Bolognese

1. Use fresh soffritto (onion, celery, carrot) and dice it finely for better texture.
2. Cook low and slow: Let the sauce simmer for at least 2 hours for maximum flavor.
3. Deglaze well: Stir thoroughly after adding wine to lift the browned bits and enhance taste.
4. Use homemade broth if possible for added depth when thinning the sauce.

Frequently Asked Questions

Can I Use Ground Pork Instead of Beef?

Yes, or try a mix of pork and beef for a more traditional blend with richer flavor.

What Pasta Is Best with Bolognese?

Fresh tagliatelle is the classic choice. Pappardelle and fettuccine also work beautifully.

Is Red Wine Necessary?

Wine adds depth and acidity, but you can substitute with beef broth if needed.

Can I Add Milk or Cream?

Some authentic versions add a splash of milk toward the end to mellow acidity—feel free to try it!

Can I Make It in Advance?

Yes! The flavor deepens overnight. It's a perfect make-ahead sauce.

How to Freeze

Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat slowly. Ideal for batch cooking and quick pasta nights!

How to Store

Let the sauce cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if needed.

How To Make Ragù alla Bolognese

Step 1

Step 1

Prep the base: Finely chop the pancetta, celery, carrot, and onion.

Prep the base: Finely chop the pancetta, celery, carrot, and onion.

Sauté the pancetta: Heat olive oil in a deep pan and add the pancetta. Cook until golden.

Add the veggies: Stir in the diced onion, carrot, and celery. Cook for about 10 minutes, until soft.

Brown the beef: Add the ground beef and cook until no longer pink, breaking it up as it cooks.

Step 2

Step 2

Sauté the pancetta: Heat olive oil in a deep pan and add the pancetta. Cook until golden.

Deglaze with wine: Pour in the red wine and cook until the alcohol evaporates.

Simmer the sauce: Stir in the tomato passata. Cover and let it simmer gently for at least 2 hours.

Add liquid as needed: Stir occasionally, adding hot water or broth to prevent drying out.

Step 3

Step 3

Add the veggies: Stir in the diced onion, carrot, and celery. Cook for about 10 minutes, until soft.

Cook the pasta: Boil fresh tagliatelle until al dente, then drain.

Serve: Toss the pasta with a generous spoonful of ragù and enjoy immediately.