A go-to meat sauce is an absolute must in my world, and this Ragu alla Bolognese is the one I keep tucked away in the freezer at all times. Rich, cozy, and finished with a dreamy béchamel, it’s comfort food that also feels dinner-party worthy.
Recipe name at a Glance
- 🕒 Total Time: ~3 hours (slow simmer for best flavor)
- 👪 Servings: 6–8
- 🍝 Cuisine Type: Italian / Classic Pasta Sauce
- 🧂 Flavor Profile: Deeply savory and rich with slow-cooked meat, soffritto, tomato, milk, and wine. Balanced, comforting, and luxurious
- 📖 Dietary Info: Contains dairy and meat; gluten-free if served with gluten-free pasta
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4 days; freezes exceptionally well for up to 3 months
- ⭐ Why You’ll Love It: A timeless, slow-simmered sauce that rewards patience. Perfect for cozy weekends, dinner parties, and stocking your freezer with something truly special.
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Why I Love This Recipe
Like most things on What’s Gaby Cooking, this isn’t just any meaty red sauce. It’s a marriage of classic Ragu alla Bolognese and a silky béchamel, which gives it that extra creamy factor, and honestly, what isn’t better with a little cream sauce? It’s made with both ground beef and pork, a generous splash of red wine, and slow-simmered until deeply flavorful. The best part is that it makes a big batch, which means dinner tonight and a stash in the freezer for later. Serve it over fresh pasta, gnocchi, or even spaghetti squash, skies the limit, and it’s especially perfect when you’re craving something comforting and impressive without a ton of extra effort.
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Ingredients
Substituions
🥩 Protein Options
- Ground beef + pork — traditional and deeply flavorful.
- All ground beef — simple and still rich.
- Ground veal — classic Italian option, very tender.
🥕 Veggie Base Swaps
- Onion, carrot, celery — the classic soffritto.
- Shallots — slightly sweeter and softer flavor.
- Add mushrooms (finely chopped) — boosts umami and stretches the sauce.
🍅 Tomato Options
- Crushed tomatoes — classic and balanced.
- Whole canned tomatoes, hand-crushed — deeper texture.
- Tomato paste — intensifies richness and color.
- Less tomato, more milk — for a more traditional Northern Italian style.
🥛 Dairy Swaps
- Whole milk — classic and mellowing.
- Half-and-half or cream — richer and silkier.
🍷 Wine Options
- Dry red wine — traditional and robust.
- Dry white wine — lighter, cleaner finish.
- Skip the wine — replace with broth if preferred.
🌿 Seasoning & Flavor Tweaks
- Bay leaf — subtle depth.
- Fresh thyme or rosemary — aromatic upgrade.
- Red pepper flakes — optional heat.
- Parmesan rind — simmer for extra savory richness.
🍝 Pasta & Serving Swaps
- Use in lasagna or baked pasta — perfect make-ahead move.
- Tagliatelle or pappardelle — ideal for clinging to the sauce.
- Rigatoni or mezzi rigatoni — hearty and scoopable.
- Bucatini — cozy and indulgent.
- Serve over polenta — very Northern Italian and very good.
🍝✨ Tips & Tricks for the Best Ragù alla Bolognese
Rich, comforting, and worth every minute
- Take your time with the saute. Onions, carrots, and celery should cook low and slow until soft and sweet. This is the flavor foundation, so don’t rush it.
- Brown the meat properly. Let it cook until it’s deeply caramelized before moving on. Color equals flavor, and this step makes a huge difference.
- Season as you go. Salt each layer lightly instead of dumping it all in at the end. It builds depth and keeps the sauce balanced.
- Let the wine cook off fully. You want the alcohol to evaporate and leave behind richness, not sharpness. If you still smell wine, keep going.
- Milk matters. Adding milk (or cream) softens the acidity of the tomatoes and gives the sauce that signature silky texture. Don’t skip it.
- Simmer low and slow. Gentle bubbling is the goal. A fast boil will dry it out instead of letting it become rich and cohesive.
- Stir occasionally, scrape the bottom. Those little browned bits add incredible depth. Just make sure nothing sticks too aggressively.
- Taste and adjust at the end. Long simmers change flavor. A pinch more salt, a splash of milk, or a bit of butter can bring it all together. Here's a video on how to make Bolognese if you need it!
- Use the right pasta. Wide noodles like tagliatelle or pappardelle hold the sauce beautifully. This ragù deserves a sturdy partner.
- It’s even better the next day. Bolognese is one of those magical sauces that improves overnight. Make it ahead if you can.
FAQ's
Can I make this Bolognese ahead of time?
Yes, absolutely. The sauce tastes even better after sitting overnight. Store in the fridge up to 4 days or freeze for up to 3 months.
What pasta works best with Bolognese?
Fettuccine, pappardelle, rigatoni, or even gnocchi are all fantastic. You want something sturdy that can hold the sauce.
Can I skip the wine in Bolognese?
Yep, just sub beef broth. You will still get great flavor.
Is the béchamel necessary for a Bolognese?
Technically no, but highly recommended. It adds a silky, classic Bolognese finish that makes this extra special.
Similar Recipes
Ragù alla Bolognese
Classic Ragù alla Bolognese with béchamel, rich Italian meat sauce tossed with fresh pasta, cozy comfort food, perfect for Sunday dinner or meal prep.
Ingredients
For the Béchamel
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 ⅔ cups milk
- 1 cup grated parmesan cheese
- kosher salt and freshly ground pepper to taste
For the Ragù
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 onion, finely diced
- 3 medium stalk celery with leaves, finely diced
- 3 small carrot, finely diced
- 6 cloves garlic, roughly chopped
- 10 ounces ground pork
- 10 ounces ground beef
- 2 tablespoons tomato paste
- ⅔ cup dry red wine
- 1 cup half and half (or heavy cream or milk)
- 1 28-ounce can san marzano tomatoes, hand crushed
- Kosher salt and freshly ground black pepper to taste
Recommended for serving
- 1-2 pounds cooked fresh fettucine pasta, or any other pasta, gnocchi etc of your choosing
Instructions
For the Béchamel
- In a large saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for about 3 minutes. Slowly pour in the milk while whisking until smooth. Add the Parmesan and continue whisking over medium heat for several minutes until slightly thickened. Season with salt and pepper. Remove from heat and set aside.
For the Ragù
- Heat olive oil in a 12 inch Dutch oven over medium-high heat. Add pancetta, onion, celery, and carrots. Sauté, stirring frequently, for about 10 minutes until softened.
- Add garlic and cook for 30 seconds. Add ground pork and beef, breaking it up with a wooden spoon. Cook over medium heat, stirring often, for about 15 minutes until deeply browned.
- Stir in tomato paste. Pour in the wine, reduce heat slightly, and simmer until reduced by half, about 3 minutes, scraping up any browned bits. Stir in the half and half.
- Partially cover and simmer gently for 30 minutes, stirring occasionally. Add crushed tomatoes and cook uncovered at a very slow bubble for another 20 to 30 minutes until thick and stew-like. Season with salt and pepper.
- Stir the béchamel into the meat sauce until fully combined. Toss with cooked fresh pasta and serve immediately.
Notes
- Take your time with the soffritto. Onions, carrots, and celery should cook low and slow until soft and sweet. This is the flavor foundation, so don’t rush it.
- Brown the meat properly. Let it cook until it’s deeply caramelized before moving on. Color equals flavor, and this step makes a huge difference.
- Season as you go. Salt each layer lightly instead of dumping it all in at the end. It builds depth and keeps the sauce balanced.
- Let the wine cook off fully. You want the alcohol to evaporate and leave behind richness, not sharpness. If you still smell wine, keep going.
- Milk matters. Adding milk (or cream) softens the acidity of the tomatoes and gives the sauce that signature silky texture. Don’t skip it.
- Simmer low and slow. Gentle bubbling is the goal. A fast boil will dry it out instead of letting it become rich and cohesive.
- Stir occasionally, scrape the bottom. Those little browned bits add incredible depth. Just make sure nothing sticks too aggressively.
- Taste and adjust at the end. Long simmers change flavor. A pinch more salt, a splash of milk, or a bit of butter can bring it all together.
- Use the right pasta. Wide noodles like tagliatelle or pappardelle hold the sauce beautifully. This ragù deserves a sturdy partner.
- It’s even better the next day. Bolognese is one of those magical sauces that improves overnight. Make it ahead if you can.
Nutrition Information
Calories: 640kcal | Carbohydrates: 40g | Protein: 27g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 575mg | Potassium: 907mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4692IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 4mg
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Gaby, you make some of the best pasta I have ever had. And I love how you lighten things up alla California. I live in LA, too and I have been trying different Sunday Sauce/Gravy recipes that include braciole, meatballs, sausage, etc. Would love to know your take on Sunday Gravy. A California Sunday Gravy with a west coast version of braciole. I know it's all personal but I am commenting on your bolognese because I want to know what Gaby would do to perfect Sunday Gravy. Thanks for letting me comment.
Do you add the bechamel before you freeze? Do you then just thaw and reheat?
I do - yes!
Made a double batch with the intention of putting some in the freezer.
Was a crowd pleaser, did not disappoint!
Excellent recipe! Followed it exactly as written and it’s delicious. I did add two Parmesan cheese rinds after I put the tomatoes in for the last 20-30 minute simmer and before I added the Béchamel sauce. 10/10 recipe!
Can you use all beef instead of beef and pork? Would it taste the same?
would be delish
Immediate new favorite. Husband asked to eat this every week now LOL. Truly best ragú bolognese I have ever eaten.
Made this tonight and it was a hit in my household! It was delicious!
Question: if i use one pound beef and one pound pork, would you suggest doubling the rest of the ingredients? Thanks!
YES - that would be best
This was delicious! i rushed some of the steps bc late day at work and used oat milk with just a bit of half and half for my dairy intolerant husband and was still yum!
Added more garlic, paste and herbs. Cut the fat with using skim milk and whole milk combo. Added fresh tomatoes because I love them . Béchamel sauce made it complete. Wish I’d double the recipe !
I love following your Instagram stories. I enjoy so many of your recipes and I also have two of your books. I have a suggestion. When you publish a recipe on your website, if it came from one of your books put that under the Recipe name.
I could eat this all day!! Love a quick delicious meal!
So amazing as with all Gaby recipes
Gaby - I’m in the process of making your bolognese and just realized you don’t list any herbs.... I’m going to assume the flavor is coming from everything else? Would it hurt if I added some rosemary, thyme and oregano? And like a few other comments from others, I haven’t added the bechamel yet and it’s definitely going to be more of a pink bolognese once I add it. The color won’t bother me too much and I’m hoping that like all your other recipes I’ve tried, it will be delicious. Thanks.
would be delish to add dried herbs!!
Yum!! Tips on freezer storage?
make it entirely and then let it cool and the freeze!