Ragu alla Bolognese

When I think of delicious Italian comfort food, one of the first recipes that come to mind is an authentic bolognese, also known as ragu alla bolognese. It’s more meat than sauce with a remarkable flavor that can only come from slow and low cooking. It’s delicious with tagliatelle pasta and is perfect to layer in this gluten-free lasagna or gluten-free baked ziti. 

The gold standard for an authentic bolognese sauce comes from The Essentials of Classic Italian Cooking by Marcella Hazan. You can see the original hazan bolognese recipe on The NY Times Website.

I started with Hazan ragu bolognese recipe and then, over the years, made a few adjustments to infuse more flavor while still keeping to the important cooking details. I’ll share all of my notes and ingredient adjustments below.

The result is one of the best Ragú alla Bolognese recipes! The meats are so tender, and the flavors are outstanding. It’s the Italian recipe everyone should make.

Reasons you’ll love this recipe

• Easy to make. Even though the Bolognese has a long cooking time, it is simple to assemble.
• It’s delicious. There’s nothing like the rich flavor and tender meat found with this bolognese sauce.
• Crowd-pleaser! Everyone loves this meaty sauce! It is perfect for Sunday dinner.
• Freezer-friendly. Bolognese is a labor of love, but it freezes great, so make a few batches and freeze it to enjoy for dinner later on.

Ingredients

Pancetta. While this is not an ingredient used in authentic Bolognese, a friend suggested adding it. So I did and never looked back. It adds a delicious depth and flavor to the sauce. 

What is pancetta? Pancetta comes from the pork belly and is salt-cured, and it is unsmoked and seasoned with salt, pepper, and other seasonings. Bacon is often recommended as a swap for pancetta, but I advise against it. Bacon has a more robust flavor that I think overpowers Bolognese.

White onion, carrot, and celery. These three veggies start the base for the Ragú alla Bolognese. It’s essential to measure the vegetables, especially the onion and carrots, because the sweeter the sauce will be, the more you use. You’ll find the measurements my family prefers for the taste in the recipe card, but as you make this adjust the amounts to fit your taste.

Ground beef. I use 85/25 ground beef in this recipe; this has the best flavor. You can use 90/10 or 95/5 leaner ground beef to lower the saturated fat.

Ground Italian sausage. Pork is an optional ingredient in the original Hazan bolognese recipe, but it adds such great flavor we consider it a necessary component. Depending on your taste, you can use sweet Italian sausage or spicy. If you can’t find Italian ground sausage, purchase links and remove the casing. You can also purchase ground pork.

Whole milk. Milk is an essential ingredient in authentic Bolognese, and it gets added in after you brown the meat. Milk tenderizes the meat and creates a rich depth of flavor. Whole milk or 2% works best; lower fat milk doesn’t provide the same flavor and creaminess. Heavy cream can work, but it is too rich and thick for my taste.

White wine. When making a red sauce, it’s natural to reach for red wine, but try to resist the urge because dry white wine is where it’s at when making Ragú alla Bolognese. White wine adds another layer of flavor that gives Bolognese its unique taste.

Tomato puree. You’ll find many different canned tomatoes used in other bolognese recipes. My favorite canned tomato variety in bolognese sauce is tomato puree; it provides a smooth, rich tomato base that goes perfectly with the meat.

Italian seasoning. Authentic bolognese sauce does not include any extra seasoning, but I find sprinkling in a teaspoon of homemade Italian seasoning gives it the perfect flavor without being overpowering. I highly recommend making my homemade Italian seasoning blend. If not, then purchase a high-quality Italian seasoning.

Parmesan cheese for serving. A high-quality block of parmesan cheese is perfect for grating over a dish of Bolognese.

Gluten-free pasta. Bolognese sauce is naturally gluten-free, so you’ll need to use gluten-free pasta to keep it that way. Hands down, my favorite pasta to use is Jovial Gluten-free tagliatelle pasta; it has a delicious flavor and the best texture. This pasta also holds up to the thick, luxurious bolognese sauce. You can find Jovial gluten-free tagliatelle pasta in the gluten-free section of your grocery store or purchase it online at their website or Thrive Market.

Supplies

• 5 ½ quart Dutch oven or large pot
• Sharp knife and cutting board
• Pasta strainer

How to Make Ragú alla Bolognese

• Start the bolognese sauce by cooking the pancetta. Place the pancetta in a large stockpot or Dutch oven and cook over medium heat until the fat is rendered down and the pancetta turns lightly crispy. There should be enough fat in the bottom of the pot to cook the onions. If not, add in a swirl of extra virgin olive oil.
• Add the onions  and sauté with the pancetta and cook until fragrant and translucent, about 2-3 minutes. Then add the carrots and celery to the onions and stir to combine. Cook the vegetables for another 3-4 minutes. You’re not looking to thoroughly cook the carrots and celery; only slightly soften them and infuse some flavor. Sprinkle the vegetables and pancetta mixture with the Italian seasoning and cook for 30 seconds. This step will help to bloom the seasonings.
• Start the bolognese sauce by cooking the pancetta. Place the pancetta in a large stockpot or Dutch oven and cook over medium heat until the fat is rendered down and the pancetta turns lightly crispy. There should be enough fat in the bottom of the pot to cook the onions. If not, add in a swirl of extra virgin olive oil.
• Add the onions  and sauté with the pancetta and cook until fragrant and translucent, about 2-3 minutes. Then add the carrots and celery to the onions and stir to combine. Cook the vegetables for another 3-4 minutes. You’re not looking to thoroughly cook the carrots and celery; only slightly soften them and infuse some flavor.
• Sprinkle the vegetables and pancetta mixture with the Italian seasoning and cook for 30 seconds. This step will help to bloom the seasonings.

• Add the ground beef and Italian sausage in with the vegetable mixture. Use a large spoon to break up the meat and combine it with the vegetables. Cook the beef and sausage until it’s no longer pink. 
• Pour the milk and wine into the meat mixture and slowly simmer for about 10 minutes, breaking the meat into small pieces as it cooks.
• Stir in the tomato puree, and over medium-high heat, slowly bring the Bolognese to a simmer. Then reduce the heat, and keep the bolognese sauce to a slow simmer. You should see light gentle bubbling.
• Cook uncovered at a low and slow simmer for 3 ½ to 4 hours, stirring every 20 to 30 minutes to prevent the sauce from burning on the bottom.
• Taste for salt and black pepper.
• Cook and drain the pasta. Add individual servings of pasta into bowls and then spoon sauce over the pasta and toss it together. Grate fresh parmesan over the top and enjoy!

Serving suggestions

Bolognese sauce is delicious in lasagne alla bolognese, baked ziti, or tossed with tagliatelle, pappardelle, or rigatoni. Serve it with a gluten free Caesar salad and a side of gluten-free garlic bread.

Cooking Tips

• You can find pancetta at the deli counter. Ask to have the pancetta cut into two thick pieces, about ¼ inch thick.
• If you can’t find pancetta, then leave it out and sauté the veggies in olive oil or salted butter or unsalted butter. I don’t recommend using bacon because it does have a much different flavor than pancetta. 
• Make sure to measure out the vegetables. Carrots and onions can add a lot of extra sweetness to a sauce recipe. So, I prefer to measure out the perfect amount of both instead of throwing in any amount depending on the size or number of veggies I have on hand. 
• The milk in a bolognese recipe isn’t for creating a cream sauce; instead, the purpose is to tenderize the meat and infuse a mellow flavor. So, adding the milk to the meat after browning is essential. Trust me; it makes the meat in a traditional bolognese moist, tender, and delicious. You don’t want to add the milk at the end.
• Over the years, I’ve used both red wine and white wine in bolognese recipes. While both will work, white wine is traditionally used in authentic Bolognese and gives the best flavor. I know it’s natural to lean towards red wine in a red sauce recipe, but I encourage you to try white.
• I prefer tomato puree because it gives the Bolognese a rich, smooth texture that allows the meat to shine through, but you can also swap canned tomato sauce or crushed tomatoes for tomato puree. I don’t recommend whole tomatoes or diced tomatoes because it will be challenging to achieve a thicker sauce.
• You don’t need tomato paste or any thickening agent; the sauce will thicken as it cooks down. As you start the Bolognese, and even an hour or so into cooking, the sauce will still seem thinner than it should be. Don’t worry once it hits the 3-hour mark; the Bolognese will transform into the thick, rich sauce you’ve been looking for.
• Speaking of cooking time, try not to get impatient. Bolognese needs between 3 and 4 hours to cook. I prefer to make it on the weekend to use during the week or freeze for dinners down the road.
• If the sauce becomes too thick, stir in a splash of water or broth to loosen it up. But, keep in mind that this sauce is supposed to be a thick delicious meat sauce.
• Salt at the end. I stir in ½ teaspoon of salt after the Bolognese has cooked down; this will season the sauce perfectly. However, a lot will depend on the other ingredients you use, so taste first.
• Nutmeg is an ingredient that’s used in the original Hazan Bolognese recipe. I don’t use it but if you want to then use 1/8 of a teaspoon of finely grated nutmeg.

Healthy Substitutions

• If you want a lower fat bolognese option, leave out the pancetta and swap the beef and sausage for ground turkey and poultry Italian sausage. Check out this turkey bolognese recipe on my sister site for a lighten up Bolognese recipe.. Of course, the flavor won’t be as rich as using beef and pork, but it’s a tasty, healthy option.
• Stir in extra vegetables. You can add sliced mushrooms, zucchini, broccoli, or your favorite veggies to the sauce. I recommend cooking with carrots and celery. 
• Keep it low carb, and serve with zoodles, spaghetti squash, or other lower-carb options.

Storage tips

For the week.

Store leftover bolognese sauce in an airtight container and refrigerate for three days. Reheat on the stovetop and then toss with pasta or use in your favorite recipe.

To freeze.

Bolognese freezes excellent, so go ahead and make a double or triple batch. After the sauce cools, transfer it to airtight containers or bags and freeze for 3 to 6 months; I recommend freezing the sauce in recipe-ready portions.

You can also freeze using portioned-out silicone trays like these Souper Cubes. These come in many sizes, but the 1-cup and 2-cup portions work best for freezing sauce. After the sauce freezes, pop the blocks out of the trays and place them into a labeled freezer bag.

To reheat

Remove the frozen sauce from the container and place it in a saucepan to reheat the sauce. Cook on low until the sauce is hot, breaking it up as it reheats. It’s helpful to take the sauce out the night before to give it time to thaw in the fridge, reducing the cooking time on the stove. 

FAQS

Other Gluten Free Italian Recipes

• The Best Sunday Sauce
• Gluten-Free Alfredo Sauce
• Gluten-Free Marinara Sauce
• Gluten Free Pizza Sauce
• Arrabiata sauce

See other gluten-free sauces.

Did you make this recipe?

Have you tried this Ragú alla Bolognese yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Thank you.