Ragù alla Bolognese

4.83 from 34 votes

Classic Ragù alla Bolognese with béchamel, rich Italian meat sauce tossed with fresh pasta, cozy comfort food, perfect for Sunday dinner or meal prep.

Prep Time25

Cook Time1 20

Total Time1 50

Course: Main Course

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

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.

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