Basic Ragù Bolognese

Learn how to make this Italian classic that's an essential component of several pasta dishes, including lasagna alla bolognese, from scratch.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated September 17, 2024
Pot of ragù bolognese with a wooden spoon

Serious Eats / Vicky Wasik

Why It Works

  • Gelatin enhances the body of the sauce, making it extra rich and mouth-coating.
  • Browning only half the meat builds great roasted flavor, but still leaves the other half nice and tender, even after extended cooking.
  • Fish sauce adds savory depth without adding any noticeable fishy flavor.

Ragù bolognese is one of the greatest meat sauces in the world, and an essential component of several pasta dishes, including the classic lasagne alla bolognese. This recipe delivers a bolognese sauce with a clean flavor profile that plays up the subtle sweetness of the dairy and aromatic vegetables, along with the warm spice notes of nutmeg. A finishing splash of cream creates a luxuriously smooth final texture.

Ragù bolognese can be made ahead of time, and kept in the refrigerator for up to five days; it can be frozen for up to three months.

December 2016

Recipe Details

Basic Ragù Bolognese Recipe

Cook 3 hrs 45 mins
Active 60 mins
Total 3 hrs 45 mins
Serves 16 servings
Makes 2 quarts

Ingredients

  • 2 packets unflavored powdered gelatin (1/2 ounce; 15g)

  • 2 cups (475ml) homemade or store-bought low-sodium broth

  • 3 tablespoons (45g)  unsalted butter

  • 2 large carrots (about 375g; 12 ounces), peeled and finely minced (see note)

  • 3 medium celery ribs (about 240g; 8 ounces); finely minced (see note)

  • 2 medium yellow onions (about 480g; 1 pound), finely minced (see note)

  • 4 pounds (1.8kg) ground meat, either all beef or 2 pounds beef with 1 pound each ground pork and veal, divided (see note)

  • 1/4 cup (60ml) tomato paste

  • 1 1/2 cups (350ml) dry white or red wine

  • 2 bay leaves

  • Kosher salt

  • Pinch freshly grated nutmeg

  • 1/2 teaspoon (3ml) Asian fish sauce

  • 1/2 cup (120ml) heavy cream

Directions

  1. In a wide container, sprinkle gelatin on top of stock and set aside.

  2. In a large Dutch oven, melt butter over medium-high heat until foaming. Add carrots, celery, and onions and cook, stirring, until translucent, about 6 minutes. Add half (2 pounds) of the ground meat and cook, stirring occasionally and breaking up any large pieces as you go, until well browned on bottom of pot, about 15 minutes.

  3. Add remaining 2 pounds meat and cook, stirring and scraping bottom of pot while breaking up the meat into very small pieces, until all meat is cooked through, about 6 minutes; lower heat at any point to prevent scorching.

  4. Add tomato paste and cook, stirring, for 2 minutes. Stir in wine, scraping bottom of pot, and bring to a boil, then cook until raw alcohol smell has cooked off, about 5 minutes. Add bay leaves.

  5. Add reserved stock, scraping all the hydrated gelatin with it, to the Dutch oven and bring to a simmer; lower heat to maintain a very gentle simmer. Season with salt and add pinch nutmeg and fish sauce. Continue to simmer, stirring occasionally, until sauce is thickened and has almost no excess liquid remaining, about 3 hours. Skim and discard any fat from surface along with bay leaves. Stir in cream and season with salt.

  6. Use right away, refrigerate up to 5 days, or freeze for up to 3 months.

Special Equipment

Dutch oven

Notes

You can mince by hand, but for speed and ease, a food processor will make quick work of the aromatic vegetables. You can make this recipe with ground beef alone, but for even better flavor and texture, a mixture of beef, pork, and veal will deliver best results.

Read More

Nutrition Facts (per serving)
312Calories
20gFat
7gCarbs
24gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories312
% Daily Value*
Total Fat 20g25%
Saturated Fat 9g43%
Cholesterol 89mg30%
Sodium 378mg16%
Total Carbohydrate 7g3%
Dietary Fiber 2g5%
Total Sugars 4g
Protein 24g
Vitamin C 5mg23%
Calcium 53mg4%
Iron 3mg15%
Potassium 542mg12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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