Bolognese sauce

Bolognese sauce

By Food E Fare

Bolognese sauce, also known as Ragu alla Bolognese, is a rich and hearty meat sauce that originated in the city of Bologna, Italy. It is a classic Italian sauce traditionally used with pasta, especially tagliatelle, but it can also be used with other types of pasta like fettuccine or pappardelle. Bolognese sauce is known for its savory, meaty flavor and thick, luscious texture. Here's a basic recipe for Bolognese sauce:


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (or a combination of beef, pork, and veal)
  • 1 cup red wine (optional)
  • 2 cans (28 ounces each) crushed tomatoes
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese for serving


  • In a large skillet or Dutch oven, heat olive oil over medium heat.
  • Add finely chopped onions, carrots, and celery. Sauté until the vegetables are softened.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Add ground meat and cook until browned, breaking it apart with a spoon.
  • If using, pour in the red wine and let it simmer for a few minutes until it reduces slightly.
  • Stir in crushed tomatoes, whole milk, dried oregano, dried thyme, bay leaf, salt, and pepper.
  • Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 1-2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
  • Taste and adjust the seasoning as needed. Remove the bay leaf.
  • Serve the Bolognese sauce over cooked pasta, garnished with chopped parsley and grated Parmesan cheese.

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