How long should ragù alla bolognese simmer?

Authentic versions simmer 3–4 hours minimum, though 2 hours yields good results. Low, gentle heat allows flavors to meld and sauce to thicken naturally.

Can I use all beef instead of beef and pork?

Yes, but the blend of beef and pork creates richer, more nuanced flavor. If using all beef, increase pancetta slightly for depth.

What's the difference between ragù and bolognese?

Ragù alla Bolognese is a specific ragù from Bologna. It uses soffritto, both meats, pancetta, and white wine—simmered slowly. Other ragùs vary by region.

Should I brown the meat first?

Yes. Break the meat into small pieces and brown it thoroughly in the pan after the soffritto to build flavor before adding liquid.

Yes. Ragù improves overnight and freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it's too thick.

Ragù alla Bolognese (Authentic Slow-Cooked)

Name: Ragù alla Bolognese (Authentic Slow-Cooked)
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 2 tbsp olive oil; 1 stalk celery, finely chopped; 1 medium carrot, finely chopped; 1 medium onion, finely chopped; 1 clove garlic, smashed; 3 oz pancetta, chopped; 1/2 lb ground pork; 1/2 lb ground beef; 1/2 cup white wine; 1/2 cup whole milk; salt, to taste; black pepper, to taste; 28 oz tomato passata; 2 tbsp tomato paste; 1 lb tagliatelle pasta; 1/2 cup Parmigiano Reggiano cheese, grated

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Ragù alla Bolognese (Authentic Slow-Cooked) | CookOS

Ingredients

2 tbsp butter
2 tbsp olive oil
1 stalk celery, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, smashed
3 oz pancetta, chopped
1/2 lb ground pork
1/2 lb ground beef
1/2 cup white wine
1/2 cup whole milk
salt, to taste
black pepper, to taste
28 oz tomato passata
2 tbsp tomato paste
1 lb tagliatelle pasta
1/2 cup Parmigiano Reggiano cheese, grated

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Instructions

1
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
2
Add the finely chopped celery, carrot, and onion (the soffritto) along with the smashed garlic clove. Sauté until the vegetables are soft and fragrant, about 8-10 minutes.
3
Add the chopped pancetta and cook for another 2-3 minutes.
4
Add the ground pork and ground beef to the pot. Break up the meat with a wooden spoon and cook until it's browned all over.
5
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has completely evaporated.
6
Add the milk and continue to simmer until it has also evaporated.
7
Season the mixture with salt and black pepper.
8
Stir in the tomato passata and tomato paste until well combined.
9
Bring the sauce to a gentle simmer, then reduce the heat to the lowest setting, cover the pot, and let it cook for at least 2 hours, stirring occasionally.
10
When ready to serve, cook the tagliatelle in a large pot of salted boiling water according to package directions until al dente.
11
In a large skillet, combine the cooked pasta with a generous amount of the bolognese sauce. Add a ladle of the pasta cooking water to help emulsify the sauce.
12
Sprinkle in the grated Parmigiano Reggiano cheese and toss everything together until the pasta is beautifully coated.
13
Serve immediately, with extra sauce and grated cheese on top if desired.