Travel to Italy without leaving home with this easy recipe for a hearty, slow-cooked dish beloved by generations.
My dad loved meaty spaghetti sauce. Along with ground beef, he’d add short ribs and meatballs bigger than his fist. I wouldn’t call what he made Bolognese—it was far too tomatoey—but he would have loved the rich meatiness of this authentic Bolognese recipe.
This dish is named after its birthplace, Bologna, a city in northern Italy’s Emilia-Romagna region where food is treated as both craft and culture. Bolognese emerged in the late 18th century as an evolution of the French ragoût, a slow-cooked meat stew that Italian chefs refined with local ingredients and techniques. The first written recipes for it appeared in the late 1800s, citing minced veal as the meat of choice.
Unlike the tomato-based sauce my dad made—and that nearly all Americans call “spaghetti sauce”—true ragù alla bolognese is rich, subtle, and slow-cooked, with more meat than tomato. This recipe includes the traditional layered aromatics of what’s called a soffritto—onion, celery, and carrot sautéed in olive oil or butter. That trio lays the foundation for this sauce’s deeply savory flavor profile.
As it simmers, your home will fill with delightful aromas that prepare your senses for a luxuriously satisfying meal. Tagliatelle pasta is the preferred pairing in Bologna for the way each thick ribbon catches the sauce. But no matter what you serve with it, this Bolognese is sure to become a favorite for weeknight dinners and special occasions alike!
Three tips for authentic Bolognese
- Add a splash of milk during the final 10 minutes of simmering for a silkier texture and softer acidity, just as traditional Bologna recipes do.
- For deeper flavor, a mix of ground beef and pork mimics the richness of true ragù alla bolognese.
- The sauce should be thick enough to coat pasta, not watery. The spoon should leave a clean path when you drag it through the pan.
How do I store leftovers?
Let your Bolognese cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or resealable bags. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally and adding a splash of water or broth if needed, until piping hot throughout.
Serving suggestions
Serve Bolognese over store-bought tagliatelle pasta—or give yours a personal touch with this Homemade Pasta Recipe. Sub in Cauliflower Gnocchi if you’re watching your carbs or trying to add more veggies to your meal. The smoky notes of this Grilled Romaine Salad complement the sauce’s richness, but a simple Green Salad is also a good pairing.
Authentic Bolognese Recipe
Ingredients
- 2 tablespoon olive oil divided
- 1 pound ground beef
- 1 onion finely diced
- 2 cloves garlic crushed
- 2 ribs celery diced
- 2 large carrots peeled and diced
- 1 cup red wine
- 1 can whole tomatoes (28 ounces)
- 1 cup beef stock
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian herbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil, then add the ground beef. Break it up with a wooden spoon and cook for 5–8 minutes until well browned.
- Transfer the cooked beef to a bowl and set aside.
- Add the remaining 1 tablespoon olive oil to the same pan. Stir in the onion, garlic, celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Return the browned beef to the pan. Pour in the red wine, stirring and scraping up any browned bits from the bottom. Simmer 2–3 minutes, until slightly reduced. Add the whole tomatoes, beef stock, tomato paste, Worcestershire sauce, Italian herbs, salt, and pepper. Break up the tomatoes gently with a spoon.
- Bring the sauce to a gentle boil, then reduce the heat to low. Cover partially with a lid and simmer for at least 45 minutes and up to 1 1/2 hours, stirring occasionally, until the sauce is thick, rich, and glossy. If it thickens too much, add a splash of stock or water to loosen it.
- Taste and adjust seasoning if needed. Serve immediately.
Finally a true and genuine Italian bolognese sauce without milk in it! Thank you!
Thanks for reading!