traditional ragu' alla bolognese
Print Pin
5 from 1 vote

Ragu' alla Bolognese ( Bolognese Sauce )

The Authentic and Original Emilian recipe
Course Sauces
Cuisine Italian
Keyword Ragu' alla Bolognese the original recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 430kcal
Author Authentic Italian Cuisine


  • 400 gr Ground beef
  • 400 gr Ground pork
  • 80 gr Pancetta finely chopped
  • 70 gr Onion finely chopped
  • 70 gr Carrot finely chopped
  • 70 gr Celery stalks finely chopped
  • 70 gr Butter
  • 800 gr Canned peeled plum tomatoes
  • 1 glass Dry white wine
  • 5 tbsp Tomato Paste
  • 1 glass Milk
  • Salt
  • Freshly Ground Black Pepper


  • Put a large saucepan on medium heat and add the butter
  • Add finely chopped pancetta and fry for few mins until golden.
  • Reduce the heat and add the onions, carrots, and celery, all finely chopped, then fry for 10 mins. Stir with a wooden spoon the vegetables often until it softens.
  • Increase the heat to medium-high, and add the beef and pork mince making sure to break up the mince and remove the chunks.
  • Cook until the liquid releases from the meat.
  • Add the white wine and let it evaporate ( it will take about 10 minutes ).
  • Meanwhile, with a blender or food processor, blend 800 gr of canned peeled plum tomatoes.
  • Then add the tomato sauce and the tomato paste into the saucepan.
  • Bring to the boil, then reduce to a very gentle simmer and cover with a lid. 
  • Cook for at least 3 hours stirring occasionally, adding some water as needed.
  • Make sure that the sauce does not stick to the bottom of the pot.
  • Half an hour before the end, season with salt and pepper according to taste.
  • When the sauce is cooked add the milk, stir and turn off the heat.