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How to Make Ragu alla Bolognese - Lucy Williams Global

Ragù alla Bolognese

Ragù alla Bolognese is a slowly cooked meat-based sauce of pork and beef, with onion, carrot, celery, tomato paste, red wine, milk, salt and pepper, served with tagliatelle.
Prep Time 15 mins
Cook Time 3 hrs 40 mins
Course Main Course
Cuisine Italian
Servings 6 People


  • Heavy Saucepan
  • Wooden Spoon
  • Chefs Knife
  • Chopping Board
  • Kitchen Scales
  • Measuring Cups/Spoons


  • 1 tbsp Extra Virgin Olive Oil
  • 250 g / 9 oz Minced Beef (Ground)
  • 250 g / 9 oz Minced Pork (Ground)
  • 50 g / 2 oz Unsalted Butter
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Stalk Celery, finely chopped
  • 125 ml / ½ Cup Red wine
  • 2 tbsp Tomato Purée, triple concentrated
  • 125 ml / ½ Cup Whole Milk
  • Salt, to taste
  • Black Pepper, to taste


  • Add extra virgin olive oil to a large heavy saucepan over medium heat.
  • First, add the minced pork to the saucepan and cook until all the liquid from the meat has evaporated for around 5 minutes.
  • Then add the minced beef and cook until brown, stirring frequently for around 5 minutes.
  • Once cooked, transfer the meat to a bowl and cover and put it to one side.
  • Add the butter to the saucepan and melt over medium heat.
  • Then add the onion, carrot and celery and cook for around 5 minutes until the onions are translucent.
  • Next, add the tomato puree and sauté for 5 minutes more, stirring occasionally.
  • Return the meat to the saucepan, turn up the heat and pour in the red wine.
  • Cook over high heat for 2 minutes, then cover the pan and turn the heat down to low.
  • Leave the Ragù alla Bolognese to simmer very gently for at least 3 hours.
  • Stir occasionally so the meat does not become dry.
  • After the 3 hours of cooking, pour in the milk and cook on low heat for a further 40 minutes.
  • Serve the Ragù alla Bolognese with tagliatelle for the authentic way or spaghetti if you prefer.


Keyword Ragu all Bolognese