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Ragù Bolognese
This recipe makes enough ragù for lasagna Bolognese with enough leftovers for another night's pasta dinner. We were taught how to make it at chef Alberto Bettini’s Michelin-starred Amerigo restaurant outside Bologna. Try to purchase pancetta in a large chunk from the deli counter, and if it comes in casing-like plastic, make sure to remove and discard the wrap before use. The next best option is packaged already diced pancetta; if pre-sliced is the only option, it will work, but will cost a lot more and requires less time in the food processor. We add a bit of powdered gelatin to give the ragù a rich, velvety body that otherwise would require a lengthy simmer to achieve. The finished ragù can be cooled to room temperature and refrigerated for up to three days.
-Editor's Note, 2/24/25: We recently redeveloped this recipe, which originally appeared in the March-April 2020 issue of Milk Street Magazine, as well as season four of Milk Street Television. You can find the previous version in our cookbook "Noodles."
Makes about
8 cups
Tip
Don’t trim the fat from the beef and pork. The fat makes the ragù rich and supple, and carries the flavors of the other ingredients. Don’t process the beef and pork too finely; a coarse grind yields the best-textured sauce.
4 hours
40 minutes active
Ingredients
-
3
tablespoons extra-virgin olive oil
-
1
medium yellow onion, finely chopped
Directions
-
01Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, combine the oil, onion, celery and carrot; cook, stirring occasionally, until the vegetables are softened and jammy, about 20 minutes.
Reviews
December 11, 2025
Where's the gelatin
I'm giving this recipe 5 stars so as not to throw off the rating, but I'm not seeing the gelatin in the ingredient list nor the instructions. The onky reference is in the head note. Where/when/how does it get added? I've not cooked with gelatin before.
October 19, 2025
UNCTUOUS! - All I can say!
Thank you for sharing this recipe. I must tell you that this version of bolognese is assuredly the most authentic recipe online that you will find and mirrors the authenticity you find in every kitchen with a Nonna in Italy. Simple ingredients and technique that delivers a velvet and UNCTUOUS sauce that evokes images of eating in trattoria on the streets of Bologna itself. After perfecting my own recipe over several years, I've adopted this version, replacing my own and I recommend trying it with gusto! It is truly outstanding! You guys are great!!! Thank you for sharing this with all of us! Peter R.
May 22, 2025
not 100% clear
I have a slightly different version of this recipe, also from Milk Street. It is much more clear than this one. In this description you say it includes gelatin, yet it is not called out in the ingredients list. My older recipe calls for 2 Tbls. of it. It also calls for 2, 28 oz cans of tomatoes and only 2 cups beef broth. The older version is delicious and that is the one I am sticking with.
November 24, 2024
Delicious
I've made this recipe 3 times. It takes a day to put it all together. I have changed the meat and have my butcher grind it. So much easier. Other than that - would make it again.
August 19, 2024
This is a spectacular and versatile recipe!
I made this the first time for a large family reunion at our house (42 people.) I quadrupled the recipe and froze it four days before I was planning to serve it, and then just reheated it in a large stock pot. I accidentally only used half of the canned tomatoes that was called for when I originally cooked it, (in my case only 4 vs 8) then added one extra can (not the four I should have if I was following the recipe exactly) and it turned out really great. Everyone loved it.
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Did you use Hunt's canned tomatoes? Those things are insipid. It is night and day using the Italian tomatoes. The only issue I have with the Italian brands is that they are in puree, not juice, so draining them is sometimes not easy, but then again, I often just dump the puree in too. I likea lotta tomatoes.
Hi Milkstreet,
Can I sub red wine for the white? Will it change the flavor of the sauce?
Hi Jacqueline -
I don't think it will make a huge difference in flavor as long as you choose the right red wine. We chose white wine here because it's traditionally made with local Pignoletto white wine. The higher acidity balances the fat from the meat. If you do decide to make it with a red wine, choose a higher-acidity red wine such as Sangiovese, Chianti, etc.
Best,
The Milk Street Team
My husband love bolognese. I can take it or leave it - until I tried this recipe. Yum! My only feedback is that in the instructions it said to rough chop the veggies in the food processor. I would chop the carrots separately finer as they didn’t break up as well in the sauce. Will most certainly do again. Company worthy! I think it will be even better the next day.
Woohoo!!! This is amazing. Wife actually said about the lasagna, this is the best thing I've ever eaten! She just walked by this morning and said their is no way to describe that dish you made last night. She's lived and traveled all over the world. In-law couldn't believe it, was actually speechless!!! and she is an amazing cook. I cooked as outlined. Had to trim off the bone of short ribs as they didn't have boneless but no big deal. Will use the bones to make future broth. Thought it was too watery, but refrigerated overnight... warmed it up the next day, added the gelatin and it was perfect. Encourage everyone to go the extra step and make the lasagna. It is simply fantastic. Thank you Milk Street!
Could the simmer time be done in a slow cooker? I'm planning on making the ragu ahead of time and curious if it would be along the lines of 7-9 hours on low or 5-7 on high? Thoughts? I'm really looking forward to trying this recipe!!
I love the flavor and will make it again. The next time, I will use a shredding disc in the food processor for the vegetables to get a more uniform result. I stirred the sauce once every 30 minutes during cooking and ended up with substantial burn-on above my (medium-low) flame. I will stir more frequently next time. I suspect that will give me fond instead of burn. I also wonder why the oven isn't used to achieve the evaporation.
Has anyone ground their own meat in an actual meat grinder? If so, did you use the large holes or small? Did you get the consistency equal to what they got on the show? I saw that the Italians used a ground beef/pork, so figure Milk Street used the food processor assuming not everyone has a meat grinder, but most of us will have a processor. I think I'm going to try grinding it on the large die and see if it will cook down to a nice consistancy. Anyone that has done so, any tips you have would be appreciated.
Sarah F.
I can't wait to make this recipe! Do you think that I can prepare and refrigerate the lasagna the day before serving and cook the next day? Thanks in advance.
Hi Sara -
For best results, we recommend making the ragu and bechamel ahead and assembling right before baking (soak the noodles right before too). Although it *might* be OK if left overnight in the fridge assembled, our concern is that the noodles will soak up too much of the sauce as it sits and there won't be enough to keep the lasagna moist. Just make sure to re-warm both sauces before assembling.
Best,
The Milk Street Team
There was a lot of fat that rose up after the sauce cooled down. Not sure if I should remove the extra fat or leave it with the sauce. Any advice?
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used homemade beef broth so did not need gelatin