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bolognese ragù

Ragu Bolognese

You know what I am talking about. You have already tasted it and I am sure you have fallen in love with it at once: bolognese ragù! I think it is the best loved accompaniment to pasta.
It is a trap-ladden issue here, since every region of Italy has got its own recipe, and of course, everyone says they have the "only traditional one"! Ragù makes people get heated, indeed!
A traditional recipe has been standardized, but every housewife has inherited the family's one and has varied it over the years.
I don't use any wine, tomato paste, milk or butter, least of all cream. My ragù is not so "red" as the traditional one (actually, I am from Ferrara, not from Bologna, this makes the difference), anyway, try to make my recipe, it is a delight.
Please, keep in mind: don't be in a hurry because cooking a tasty ragù takes quite a lot of time; nothing is worse than undercooked ragù! Grant your ragù plenty of time, because all the ingredients have to combine together, be patient. 
Course Main Course
Cuisine Italian
Keyword bolognese ragù, ragù, ragù sauce
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 people


  • ¾  cup of fresh bacon  (150g)
  • ½  cup of carrots (100g)
  • ½  cup of celery (100g)
  • ½  cup of onion (100g)
  • ½  lb coarsely ground beef chunk  (227g)
  • ½ lb coarsely ground pork capocollo (227g)
  • ¼ lb of coarsely ground ham  (114g)
  • 1 glass of dry white wine
  • 1 ¼ cup of tomato sauce (300g)
  • 1 glass of milk 
  • Beef broth for thinning out sauce (if needed)
  • 4 tbsp of extra virgin olive oil 
  • Salt and pepper to taste 


  • Dice the bacon and finely chop the celery, carrots, and onion;
  • Brown the bacon in a stockpot or cast iron pot with 4 tablespoons of oil; add the vegetables and season with plenty of salt to release the liquid; 
  • Fry over medium heat until softened and golden brown; make sure the water has evaporated because a too liquid ragù does not taste good; 
  • Stir in all the ground meat, breaking up all the clumps of meat and brown over medium-high heat. The mix should be smooth, golden brown, and dry. Be careful not to burn it;
  • Pour in the wine, combine well, and boil off the alcohol;
  • Season with salt;
  • Add the tomato sauce or the peeled plum tomatoes with their liquid, cover with a tight-fitting lid but leave enough space to let the steam out. Reduce the heat to low, and let cook for about 2 hours;
  • Stir in some broth if the sauce gets too thick;
  • Season with salt and pepper; after about 2 hours, pour in the milk for a creamy smooth sauce.
    recipe ragù