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Ragu Bolognese
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5 from 4 votes

Ragu Bolognese

The best bolognese sauce recipe you'll ever find! Recipe from Basil & Bubbly https://basilandbubbly.com
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: bolognese sauce
Servings: 8 servings
Calories: 396kcal
Author: Marianne


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • ½ cup chopped mushrooms
  • ¼ teaspoon salt
  • 1 teaspoon black pepper
  • 1 ⅓ lbs ground beef
  • ¼ teaspoon cayenne pepper
  • teaspoon ground nutmeg
  • 1 ½ cups milk
  • 2 ½ cups white wine
  • 1 can 28 ounces crushed tomatoes
  • 2 cups water


  • Melt the butter and olive oil in a large stockpot over medium heat. Add the onion and cook until translucent ( around 5 minutes ).
  • Add the celery, carrot, and mushrooms and cook for 3 more minutes.
  • Stir the ground beef into the vegetables and cook until the meat crumbles and is cooked through. This should take around 6 minutes.
  • Add ¼ teaspoon salt, black pepper, cayenne pepper, and the nutmeg to the meat mixture.
    how to make bolognese
  • Pour the milk into the pan, and stir to combine. Bring to a simmer, stirring often, until the milk has reduced down to a saucy coating for the meat ( there will still be a small amount of liquid in the bottom of the pan ). This will take anywhere from 10 to 15 minutes.
  • Crank the heat up to medium high, and stir in the white wine. Keep stirring until the wine reduces down like the milk did ( this will take about 20 minutes ). There should just be a thickened sauce at the bottom of the pan/meat mixture now.
  • Stir in the crushed tomatoes and the water, reduce the heat to low, making sure the sauce stays at a simmer. Simmer the sauce for at least 4 hours, stirring occasionally. Feel free to add more water if the sauce starts to cake to the pan. I usually have to add around a half cup of water for each hour of simmering.
  • Serve over wide-cut ribbons of fresh homemade pasta, and top with a sprinkle of pecorino romano cheese.


Calories: 396kcal