Traditional Italian Ragu alla Bolognese

Course Main Course
Cuisine Italian
Keyword bolognese sauce, ragu alla bolognese, ragu sauce, spaghetti alla bolognese
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people


  • 2 tbsp olive oil
  • 1 carrot grated
  • 1 onion chopped
  • 1 stick of celery sliced
  • 250 g minced beef
  • 250 g minced pork
  • 100 g smoked bacon minced or chopped
  • 200 ml red wine
  • 30 ml tomato paste
  • 250 ml beef broth
  • 200 ml milk
  • Salt & pepper


  • Parmesan grated
  • Fresh pepper


  1. Make sure you have onions, carrots and celery grated and chopped into small pieces.

  2. Take the largest pan you have and heat up olive oil on the medium heat.

  3. Fry vegetable until tender. Stir from time to time.

  4. Add minced meat (and bacon!) and wait until meat turns brown, keep on in stirring.

  5. Add glas of red wine and wait until it evaporates. In the mean time add a litte bit of broth to the tomato paste and mix them. Add the mixture and the rest of the broth to the meat and combine all the ingredients.

  6. Cook on the low heat for 1,5 hour and don't forget to stir form time to time.

  7. Add the glass of milk. Stir again. Cook for another 5 minutes.

  8. If necessary season the sauce with salt and pepper.

  9. This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that!

  10. Garnish with parmesan and fresh pepper

  11. Serve the sauce hot with cooked tagliatelle, spaghetti, use it to prepare lasagna or freeze it.