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Authentic Italian Bolognese Sauce

A traditional, slow-simmered Italian ragù Bolognese with the perfect blend of meat, vegetables, and rich flavors that requires patience and proper technique to achieve its signature velvety richness.
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Prep Time 20 minutes
Cook Time 3 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Soffritto Base
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
For the Meat Mixture
  • 1 lb ground beef (80/20 blend)
  • ½ lb ground pork
  • ¼ lb pancetta or bacon, diced
For the Sauce
  • ½ cup dry white wine
  • 1 can (28 oz) San Marzano tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 cup whole milk
  • 2 cups beef stock
  • 2 bay leaves
  • fresh thyme sprigs
  • salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add the diced pancetta and cook until it renders its fat and becomes golden, about 5 minutes.
  2. Add finely chopped onions, carrots, and celery. Cook for 8-10 minutes until the vegetables soften and become fragrant. The onions should turn translucent.
  3. Push the soffritto to one side of the pot and increase heat to medium-high. Add the ground beef and pork, breaking it apart with a wooden spoon.
  4. Let the meat develop a beautiful brown crust before mixing, about 8-10 minutes. The meat should look golden brown, not gray.
  5. Add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom.
  6. Let the wine bubble and reduce by half, about 3 minutes. Stir in tomato paste and cook for another minute until it darkens slightly.
  7. Add the crushed tomatoes, bay leaves, and thyme. The mixture should be bubbling gently around the edges.
  8. Reduce heat to low and partially cover the pot. Let it simmer for 2-3 hours, stirring occasionally.
  9. After the first hour, add the milk slowly. Add beef stock as needed to maintain a saucy consistency.
  10. The finished sauce should coat the back of a spoon and have a rich, deep red color.

Notes

Start this recipe on lazy weekend afternoons when you can let it simmer slowly. The flavors actually improve overnight when stored. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop with a splash of stock if needed. Don't rush the process - slow, gentle simmering develops proper depth. Use meat with fat content for richness, add delicate herbs in the last hour, and don't skip the milk as it creates creamy texture and tenderizes meat.