Classic Ragu Bolognese

Name: Classic Ragu Bolognese
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium onions; 2 stalks celery; 2 whole carrots; 6 ounces ground beef; 6 ounces ground veal; 3 ounces pancetta; ½ cup dry red wine; 3 cups beef stock; 3 tablespoons tomato paste; to taste salt and pepper; 1 cup whole milk; 1 pound tagliatelle; to taste Parmesan cheese

A rich and hearty Italian meat sauce made with beef, veal, and pancetta, slowly simmered with vegetables, wine, and milk until thick and flavorful. Perfect for serving over fresh tagliatelle or fettuccine pasta.

6 servings

2 hr 45 min

Published October 4, 2025

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Ingredients

•2 tablespoons extra-virgin olive oil
•2 medium onions
•2 stalks celery
•2 whole carrots
•6 ounces ground beef
•6 ounces ground veal
•3 ounces pancetta
•½ cup dry red wine
•3 cups beef stock
•3 tablespoons tomato paste
•to taste salt and pepper
•1 cup whole milk
•1 pound tagliatelle
•to taste Parmesan cheese

Cooking Instructions

1.
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
105 min
2.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
45 min
3.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
15 min

Ingredients

•2 tablespoons extra-virgin olive oil

•2 medium onions

•2 stalks celery

•2 whole carrots

•6 ounces ground beef

•6 ounces ground veal

•3 ounces pancetta

•½ cup dry red wine

•3 cups beef stock

•3 tablespoons tomato paste

•to taste salt and pepper

•1 cup whole milk

•1 pound tagliatelle

•to taste Parmesan cheese

Cooking Instructions

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

105 min

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

45 min

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

15 min