There are pasta sauces… and then there is Bolognese.

Deep, rich, slow-simmered, and layered with flavor, authentic Bolognese is not just “meat sauce.” It is a carefully built ragù that develops complexity over time. The result? A velvety, hearty sauce that clings beautifully to pasta and transforms a simple dinner into something unforgettable.

Today, we’re diving into the heart of Italy and bringing you the ultimate homemade Bolognese sauce — made the traditional way, with patience, quality ingredients, and plenty of love.

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What Is Bolognese?

Authentic Bolognese — known in Italy as Ragù alla Bolognese — originates from Bologna, in the Emilia-Romagna region of northern Italy.

Unlike heavy tomato-based spaghetti sauces, true Bolognese:

• Uses a soffritto base (onion, carrot, celery)
• Combines beef and pork
• Includes milk for richness
• Simmered slowly for depth
• Contains less tomato than most American versions

It’s traditionally served with tagliatelle — not spaghetti — and is also the foundation for lasagna.

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Why This Is the BEST Bolognese Sauce

✔ Deep, layered flavor
✔ Perfect meat-to-sauce balance
✔ Velvety texture
✔ Authentic technique
✔ Freezer-friendly
✔ Perfect for pasta, lasagna, and meal prep

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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• ½ pound ground beef
• ½ pound ground pork
• ½ cup dry white wine
• 1 cup whole milk
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes
• 1 cup beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 bay leaf
• 1 pound tagliatelle or pasta of choice
• Freshly grated Parmesan cheese for serving

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Instructions

1. Heat olive oil and butter in a large heavy-bottomed pot over medium heat.
2. Add onion, carrot, and celery. Cook 8–10 minutes until softened but not browned.
3. Stir in garlic and cook 30 seconds.
4. Add ground beef and pork. Cook, breaking up meat, until fully browned.
5. Pour in white wine and simmer until mostly evaporated.
6. Stir in tomato paste and cook 1 minute.
7. Add crushed tomatoes, beef broth, salt, pepper, nutmeg, and bay leaf.
8. Reduce heat to low and simmer uncovered for 1½–2 hours, stirring occasionally.
9. Add milk during the final 30 minutes and continue simmering gently.
10. Remove bay leaf and adjust seasoning.
11. Cook pasta according to package directions.
12. Toss pasta with sauce and top with Parmesan.

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The Secret to Authentic Flavor

The milk is not optional.

Traditional Bolognese includes milk to tenderize the meat and create a creamy, balanced finish. It softens the acidity of tomatoes and gives the sauce its signature silky texture.

Also essential: time. This is not a 30-minute sauce. Slow simmering develops rich, concentrated flavor.

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Choosing the Right Pasta

Authentically, Bolognese is served with:

• Tagliatelle
• Pappardelle
• Fettuccine

Wide pasta shapes allow the thick sauce to cling properly.

Avoid thin spaghetti for the most traditional experience.

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Texture & Flavor Profile

When perfectly cooked, this sauce is:

• Thick but not watery
• Rich without being heavy
• Slightly sweet from soffritto
• Creamy from milk
• Deeply savory

Each spoonful should feel luxurious.

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Pro Tips for Perfect Bolognese

• Finely dice vegetables for proper texture.
• Do not rush the simmering process.
• Use high-quality tomatoes.
• Add milk gradually.
• Stir occasionally to prevent sticking.
• Let it rest before serving — flavor deepens.

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Make-Ahead & Storage

Refrigerator: 4 days airtight
Freezer: Up to 3 months
Reheat: Low heat with splash of broth

This sauce tastes even better the next day.

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