Bolognese Ragù, the Classic Slow-Cooked Recipe
Classic bolognese ragù with ground meat, soffritto, and slow cooking: thick, fragrant, and perfect for tagliatelle and lasagne.
Want a bolognese ragù that’s thick and fragrant, the real slow-cooked kind that turns a plate of pasta into something special? Then follow this recipe: it’s the classic Emilian version, with no shortcuts.
Bolognese ragù is the base of Sunday first courses: tagliatelle, lasagne, baked pasta. Its secret isn’t a rare ingredient but time: a long, slow simmer that concentrates the flavors and makes the meat tender and enveloping.
It has at least three real advantages: it’s made with simple ingredients, it pays off when made in quantity, and it keeps and freezes beautifully, so you always have the base for a first course ready.
The most important tip is don’t rush: the ragù must simmer gently for at least two hours. Less time and it stays watery and bland. And don’t skip the milk: it’s the touch of the Bolognese tradition that softens the meat and tames the acidity of the tomato.
Once ready, this ragù is the base of many dishes: keep a batch in the freezer and your Sunday is sorted.
Ready? Let’s make bolognese ragù.
Base preparations used
To make this recipe
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Large non-stick pan
Useful for cooking and sautéing ingredients evenly without overcrowding the surface.
Steps
- Finely chop the carrot, celery, and onion. Warm them in a pot with a drizzle of oil and soften them over low heat for 8 to 10 minutes, without browning too much.
- Raise the heat, add the ground meat, and brown it well, stirring, until it loses its pink color and starts to sizzle. Season with salt and pepper.
- Deglaze with the red wine and let it evaporate completely.
- Add the tomato paste, stir for a minute, then pour in the passata. Bring to a gentle simmer and lower the heat to a minimum.
- Add the milk and cook the ragù partly covered for at least 2 hours, stirring occasionally and loosening with a little hot water if it dries out too much.
- Adjust the salt at the end: the ragù is ready when it's thick, glossy, and the flavors are well blended.
Helpful tips
Slow cooking is everything: less than 2 hours and the ragù stays watery and bland. Cook gently and patiently.
Milk softens the meat and tames the acidity of the tomato: it's a step of the Bolognese tradition.
The ragù is even better the next day and freezes beautifully: make a generous batch.
Perfect for tagliatelle, lasagne, and baked pasta: it's the base of many first courses.
Average nutrition per serving
- Calories
- 320 kcal
- Carbohydrates
- 8.0 g
- Sugars
- 5.0 g
- Protein
- 22.0 g
- Fat
- 22.0 g
- Saturated fat
- 9.0 g
- Fiber
- 2.0 g
- Sodium
- 480 mg
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