Authentic Bolognese Sauce

My Authentic Bolognese Sauce might seem impressive, but it really is a humble sauce that’s easy to make at home. The secret is in the cooking… simmering it low and slow for hours to develop all of those deeply savory flavors for a hearty and indulgent meal. Served over tender pasta with plenty of Parmesan, it’s just as comforting as what Nonna used to make!

Okay, let’s be real… this sauce smells like an Italian grandma just moved in and decided to stay forever. And honestly? I’m not mad about it.

I’ve made this Bolognese more times than I can count… and every single time I catch someone sneaking a spoonful straight from the pot. (Usually it’s me… but that’s beside the point.)

This is the kind of dinner that feels fancy but doesn’t judge you for wearing yoga pants and fuzzy socks while you eat it.

We simmer. We stir. We taste and swoon. That’s the vibe.

Let me tell you — don’t skip the milk. I know it sounds weird, but it rounds out the sauce in the creamiest, most luxurious way.

And if you think the wine isn’t important… just trust me. Use it. Sip some. You earned it.

This sauce is perfect over pasta, but I’ve also used it in lasagna, spooned it over polenta, and even dipped garlic bread straight into the pan.

Whatever you do, just don’t rush it. Let the magic happen slowly.

Authentic Bolognese Sauce

No matter how much I love branching out and trying new cuisines, I always come back to my Italian roots.

From chicken and beef to pastas and soups, every dish feels like a warm hug and reminds me of summers and holidays spent with family.

But nothing is more classic than a ragu (you can use it so many ways!), so this authentic bolognese sauce recipe is long overdue.

Now, before anyone asks… ragu and bolognese aren’t quite the same thing.

Ragu is the name for a sauce made with meat, tomatoes, veggies, and wine, while bolognese is a specific kind of ragu from Bologna, Italy.

What sets a traditional bolognese ragu recipe apart from other types of ragu is the milk!

It tenderizes the meat and mellows out the acidity from the tomatoes, leaving you with a lighter and slightly sweet sauce.

Simple enough for weeknights, hearty enough for Sunday dinner, and indulgent enough for guests. A win-win-win!

How to Pronounce Bolognese

I know I’ve heard it said a variety of ways here in the States, but I can be a real stickler for getting things right… especially when they’re Italian!

Most people pronounce it like bowl-own-nayz, with the ending sounding similar to the end of mayonnaise, but that’s not entirely accurate.

The “n” sound is more like the Spanish “ñ” (how you’d say it in jalapeño) or the way you’d say the “ny” in canyon or the “ni” in onion.

And for the true Italian pronunciation, end the word with an “eh” sound after the “z.” So all together, it’s bowl-own-nyay-zeh.

Ingredient Notes and Substitutions

• Ground Beef & Pork – Use a lean blend of beef to avoid excess grease. I like to use 88% if I can find it!
  
  You’re also welcome to use all of one type of meat, but using both provides a rich, complex flavor.
  
• Veggies – Onion, carrot, and celery are essential for building flavor in the sauce. Chop as finely as possible so they disappear into the sauce.
  
• Garlic – Use freshly minced garlic for the best flavor. If you don’t have any, season the meat with 1-2 teaspoons of garlic powder after browning.
  
• Tomato Paste & Crushed Tomatoes – Canned tomatoes are less work than prepping fresh ones, and tomato paste adds concentrated flavor while helping to thicken the sauce.
  
• Dry White Wine – Either Pinot Grigio or Sauvignon Blanc is perfect for an authentic bolognese sauce recipe.
  
  No need to spring for an expensive bottle, either. Just be sure it’s real wine and not “cooking wine.” Grab what fits your budget… Or, use up what’s left from the night before!
  
• Chicken Stock – For even more flavor! Vegetable stock will work in a pinch.
  
• Whole Milk – Adds silkiness and balances the acidity of the tomatoes. The fat is important, so it’s best not to substitute skim milk.
  
  For a dairy-free option, use full-fat unsweetened oat milk or cashew milk. Avoid coconut milk as it’s too sweet and will change the flavor of the sauce.
  
• Seasonings – Ground nutmeg brings out the natural flavors of the beef and pork, while a bay leaf helps round out everything else. Add salt and pepper to taste.

How to Make a Traditional Bolognese Ragu Recipe

Start by measuring out all of your ingredients and have them in an easy-to-reach spot. Once you get going, this recipe moves quickly.

Cook the vegetables in a little oil in a large Dutch oven until softened. Stir occasionally so they cook evenly.

When they’re just about done, add the garlic and cook until fragrant. Then, scoop everything out into a bowl and set aside.

In the same pot, brown the beef and pork, breaking it apart with a wooden spoon as it cooks. Drain off any grease before adding the tomato paste. 

It’s important to cook the paste for about a minute to help deepen the flavor.

Once fragrant, add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the liquid is reduced by half.

Now, add the remaining ingredients (except salt and pepper) and stir until well combined. Bring the mixture to a boil, then reduce the heat and simmer for about 3 hours.

Cover the pot with a lid so you don’t lose any of the liquid!

Once your authentic bolognese sauce is done, remove the bay leaf and give it a taste. Add as much salt and pepper as needed, then serve.

Prep Ahead

• Chop onion, carrot, and celery
• Mince garlic

Over the years, I’ve simmered my way through countless sauce pots to perfect a Bolognese that’s rich, comforting, and worth every minute of that low-and-slow magic.

This isn’t just meat sauce… it’s a flavor symphony.

Through years of testing (and tasting), I’ve learned that browning both beef and pork together adds layers of savory depth, while a touch of milk and nutmeg bring a mellow creaminess that sets this apart from any red sauce you’ve had.

Deglazing with white wine adds a touch of acid to cut the richness and helps marry every last bite together.

The secret that took this sauce from good to restaurant-level incredible? Patience. Three hours of slow simmering allows the sauce to develop complexity that store-bought just can’t touch.

And yes, it freezes like a dream… which means you can make a batch now and be the dinnertime hero for weeks.

Donna’s Pro Tips

• Use freshly grated onion: It melts into the sauce so much better than diced.
• Simmer low and slow: Don’t rush the magic!
• Stir occasionally to prevent scorching: Be sure to scrape along the bottom of the pot too.
• Adjust the consistency: If the sauce becomes too thick, add a splash of chicken broth to loosen it up.
• Season in layers as you go: This delivers maximum flavor!
• Add extra richness: Place a rind of Parmesan in the pot while simmering, then discard before serving.

Serving Suggestions 

A traditional bolognese ragu recipe is often paired with freshly cooked tagliatelle pasta, but that can be difficult to find (unless you make your own!). 

Spoon the sauce over spaghetti or wide, flat pasta shapes like fettuccine. Tube pastas such as rigatoni or penne work well too.

But that’s not the only way to serve authentic bolognese sauce! Use it in lasagna, calzones, and stuffed peppers, or serve it over polenta, baked potatoes, and squash.

Storing and Reheating Bolognese

Allow the sauce to cool, then transfer to an airtight container or storage bags. It honestly tastes even better as leftovers, and it lasts for up to 3 days in the fridge or up to 6 months in the freezer!

Thaw frozen ragu in the refrigerator overnight, then reheat on the stovetop over medium heat. Stir occasionally until it’s warmed through, never letting it get above a gentle simmer. 

Authentic Bolognese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2025

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