Ragù alla Bolognese

Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world’s most popular pasta sauces. Unfortunately, the international version of this sauce is very different to the traditional one. The best way to enjoy this rich sauce is with homemade tagliatelle.

ragù alla bolognese - Passione Italiana


  • 300g of beef mince
  • 150g of pork mince
  • 50g of unsalted butter
  • 50g of finely chopped onions, carrots and celery
  • 125ml of red wine
  • 30g of tomato paste, triple concentrated
  • salt and pepper, to taste


Place a large saucepan over a medium heat. Add the minced pork meat and cook until all the liquid from the meat has evaporated. Then add the minced beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside.
Add the butter to the saucepan and place over a medium heat. Add the onion, carrot and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally.
Return the meat to the saucepan, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat down to low.
Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry.
Ragù alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over a very low heat and use it to season pasta or simply eat it with slices of toasted bread.

Most importanly, don’t forget to head to our YouTube channel to find all of Silvia’s ricette (recipes): https://www.youtube.com/user/italianpassione/playlists?view_as=subscriber