This Authentic Bolognese Ragu Sauce recipe based off an Italian classic uses a mix of fresh garden vegetables and vine-ripe tomatoes, along with a mix of ground beef.
Italian Favorite – Authentic Bolognese Ragu
With tomatoes in abundance, now’s the time to make this Authentic Bolognese Ragu recipe tonight that uses a mix of beef and minced vegetables braised in a rich tomato sauce. It tastes so delicious, you’ll swear you were dining in southern Italy.
My first taste of this dish was when my family and I traveled to Italy. There in Rome we sat in a little cafe along with other Italian families enjoying an afternoon repast.
The sauce was unbelievable. It was ladled over homemade pasta and served with plenty of crusty bread. I can honestly say that I don’t remember much else of that day, but the memory of this meal has lingered for many, many years.
I believe you’ll love this recipe for Bolognese because it offers so many layers of flavors. From sweet carrots and onions to a rich tomatoey meat sauce that is to die for.
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This is a one-pot meal that takes about one hour to make. Certainly, you could cook it up sooner, but then you’d lose the classic nuances of this dish when all of the flavors meld together. You’ll definitely taste the difference.
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Authentic Italian Bolognese Ragu Sauce Recipe
- 1/2 lb ground chuck
- 1/2 lb ground sirloin
- 2 tbsp olive oil extra virgin
- 1 cup onion finely chopped
- 1 cup carrots finely chopped
- 1 cup celery finely chopped
- 2 cloves garlic sliced thinly
- 1 cup red wine Chianti or Sangiovese, optional
- 3 tbsp tomato paste
- 2 cups tomatoes seeded, chopped finely, or 2 cups Pomi Diced Tomatoes
- 1/2 cup milk
- 1/2 cup cream
- Salt and Pepper to taste
- In a large saucepan, add the beef and cook until browned, stirring frequently. Transfer the meat to a bowl and set aside
- Add the olive oil to the saucepan and place over a medium heat.
- Add the onion, carrot and celery and cook until the vegetables are softened.
- Add the garlic and cook for about 1 minute or so. (Don’t allow it to burn.)
- Add the tomato paste and sauté for 5 minutes more, stirring occasionally.
- Return the meat to the saucepan. Turn up the heat and pour in the red wine, as well as the tomatoes.
- Cook over a high heat for 10 minutes, then cover the pan and turn the heat down to low.
- Allow the Bolognese to simmer very gently for at least 30 minutes. Add a bit of water if the sauce is getting too dry.
- Ladle over your favorite cooked pasta. Enjoy!