Homemade Beef Ragù alla Bolognese Pasta
Course: MainCuisine: ItalianDifficulty: Medium4
servings20
minutes2
hours30
minutes560
kcal2
hours50
minutesThis Homemade Beef Ragù alla Bolognese Pasta is a rich, comforting Italian classic made with slow-simmered meat sauce and your favorite pasta. The beef is cooked with aromatics, tomato, wine, and broth to create deep, savory flavor with a silky, hearty texture. Whether you pair it with spaghetti, tagliatelle, fettuccine, penne, or pappardelle, this dish brings the authentic taste of Italian comfort food to your table.
Ingredients
- For the Beef Ragù
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
1 clove garlic, minced (optional)
12 oz (350 g) ground beef
½ cup (120 ml) dry white or red wine
¾ cup (200 ml) tomato passata or crushed tomatoes
1 tablespoon tomato paste
1 cup (240 ml) beef or vegetable broth
½ cup (120 ml) whole milk or cream
Salt and black pepper, to taste
Pinch of nutmeg (optional)
1–2 bay leaves (optional)
- For the Pasta
12 oz (350 g) pasta of choice (spaghetti, tagliatelle, penne, fettuccine, etc.)
Salt, for boiling water
- For Serving
Freshly grated Parmesan or Pecorino Romano cheese
Fresh parsley or basil (optional)
Directions
- Sauté the Aromatics
Heat olive oil and butter in a large pot or skillet over medium heat.
Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add garlic and cook 1 more minute if using. - Cook the Beef
Add ground beef to the pan.
Break it up with a spoon and cook until browned, about 7–10 minutes.
Season with salt, pepper, and nutmeg if using. - Deglaze and Add Tomato
Pour in the wine and cook until mostly evaporated.
Stir in tomato passata, tomato paste, and bay leaves. - Slow Simmer
Add broth and reduce heat to low.
Partially cover and simmer for 1.5–2 hours, stirring occasionally.
In the last 20 minutes, stir in milk or cream to balance richness and acidity. - Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente according to package instructions.
Reserve ¼ cup pasta water, then drain. - Combine & Serve
Toss the cooked pasta with the ragù, adding pasta water if needed.
Serve topped with grated cheese and herbs.
Tips
- Slow cooking is the secret to rich, flavorful ragù.
- Sauce tastes even better the next day!
- Any pasta works, but wider noodles hold the sauce better.
- Add milk or cream at the end to make the sauce silky and mellow.
- Use a mix of pork and beef if you want added depth.
Nutrition (Per Serving – Approx.)
- Calories: 560
- Protein: 27g
- Carbohydrates: 55g
- Fat: 24g
- Fiber: 4g
Storage
- Refrigerator: Store leftover sauce in an airtight container for up to 3 days.
- Freezer: Freeze the ragù (without pasta) for up to 3 months.
- Reheat: Warm gently on the stove with a splash of broth or water.
FAQs
1. Can I make this without wine?
Yes, you can replace it with more broth.
2. What pasta shape works best?
Tagliatelle, spaghetti, fettuccine, pappardelle, or penne are all great options.
3. Can I use ground turkey or chicken instead of beef?
Yes, but the flavor will be lighter. Add extra seasoning if needed.
Leave a Reply