Ragù Bolognese

Ragù Bolognese
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Ragù Bolognese

Ragù Bolognese

Micaela Fiorellini
Ragù Bolognese is a rich and tasty sauce made with minced meat and tomato sauce, ideal for pasta, tagliatelle, lasagna and makes tasty first courses! It's a classic when it comes to great Italian cuisine.
5 from 2 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 minutes
Course Sauce
Cuisine Italian
Servings 6 people
Calories 412 kcal


  • 3 tablespoons of extra virgin olive oil
  • 1 small white onion washed and chopped
  • 70 g celery washed and chopped
  • 70 g carrot washed and chopped
  • 1 sprig fresh rosemary chopped
  • 600 g ground beef not too lean
  • 250 g minced pork not too lean
  • 100 ml red wine white also good
  • 700 ml tomato sauce
  • 350 ml water
  • salt
  • pepper


  • Heat 3 tablespoons of extra virgin olive oil in a large saucepan. Add onion, celery, carrot and rosemary and cook for 5 minutes over high heat.
  • Add the minced beef and pork and simmer for about 10 minutes over medium heat, until nicely browned. Crumble the mixture with a wooden spoon, until the liquid has been reduced.
  • Add the wine, cooking over high heat, until the alcohol has completely evaporated, then add the tomato sauce and water.
  • When the sauce begins to boil, transfer the saucepan to a small burner, cover and cook slowly for about 3 hours, stirring occasionally.
  • Season to taste with salt and add a pinch of pepper. When ready, your Ragù Bolognese should be creamy and delicious!
  • Serve immediately or store in the fridge for 3-4 days.


Sodium: 723mgCalcium: 51mgVitamin C: 10mgVitamin A: 2510IUSugar: 6gFiber: 2gPotassium: 865mgCholesterol: 101mgCalories: 412kcalTrans Fat: 1gSaturated Fat: 11gFat: 29gProtein: 26gCarbohydrates: 8gIron: 4mg
Keyword Ragù Bolognese
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