bolognese sauce with pasta in a black pan
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5 from 1 vote

Authentic Bolognese Sauce

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Dish, Pasta
Cuisine: Italian
Keyword: Bolognese Ragu, Bolognese sauce
Servings: 6
Calories: 335kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 small/medium carrot
  • 1 small celery stalk
  • 1 small onion
  • 10 1/2 ounces ground beef (not too lean)
  • 10 1/2 ounces ground pork
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 1/4 cups tomato puree
  • 2-3 pinches salt
  • 2 dashes pepper
  • 1-2 whole bay leaves
  • 1/3 cup milk (2 % or whole milk)

Instructions

  • Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
  • In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
  • Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
  • Cook until the alcohol has evaporated and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil).
  • After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

Nutrition

Calories: 335kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 838mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2632IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 4mg