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Bolognese Ragù

Bolognese Ragu - TheRecipe.Website
Written by Susan H

Bolognese Ragù has to be one of the most flavourful sauces available. With the red wine, smoked pancetta, mirepoix of celery, onion and carrots, beef and herbs put in a pan and allow to simmer for 2 hours. That can only be good news. The kitchen will be full of mouth watering aromas that will pull you to the table.  I make the sauce in advance in large quantities, take what I need and freeze the rest. It is ideal for serving with pasta or baked potatoes for a fast meal the children love. One suggestion; always use decent red wine when you cook and drink the rest.

Bolognese Ragu - TheRecipe.Website

Bolognese Ragù

An essential in my home. I make this in batches and freeze what I don't use straight away. Always a success and so easy to heat up for the children.
4.72 from 64 votes
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Course: Sauce
Cuisine: Italian
Keyword: Beef, Sauce
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 683kcal



  • Heat the butter and oil in a good saucepan.
  • Add the sliced garlic and cook for 1 minute, and put to one side.
  • Add the pancetta and cook for 5 minutes, stirring often until cooked.
  • Add the onion and when softened add the carrot, celery and bay.
  • Cook for 10 minutes, stirring often to avoid burning.
  • Add the beef, turn the heat up to high and cook until medium-brown. DO NOT allow the beef to stew just brown.
  • Add the tomato purée and cook for a further 3 minutes.
  • Next add the wine, nutmeg and stock to the pan and bring to a boil.
  • When it is boiling, reduce the heat to very low in order that the mixture slowly bubbles away.
  • Put the lid on with a wooden spoon propping it open slightly.
  • Slowly cook for about 2 hours.
  • Every now and again, add a little of the milk to the ragu and stir in. The ragu should have a rich thick texture after allof the milk has been absorbed.
  • Check the seasoning and adjust if necessary.
  • When you are happy with the Ragu, add the tagliatelle to boiling water and cook per the packet.
  • To serve, mix the ragu with the tagliatelle and serve immediately with a grating of parmesan.


VFC means very finely chopped!!


Sodium: 844mg | Sugar: 5g | Fiber: 2g | Potassium: 408mg | Cholesterol: 174mg | Calories: 683kcal | Monounsaturated Fat: 16g | Polyunsaturated Fat: 3g | Saturated Fat: 12g | Fat: 35g | Protein: 39g | Carbohydrates: 46g