Ragù Bolognese

A rich and authentic Italian meat sauce made with beef, pork, and prosciutto, slowly simmered with vegetables, wine, milk, and tomatoes until tender and flavorful. Perfect for serving over pasta.

6 servings

7 hr 52 min

Published October 4, 2025

Ingredients

•2 tablespoons butter
•2 tablespoons extra-virgin olive oil
•1 medium yellow onion
•2 small celery ribs
•1 whole carrot
•2 ounces prosciutto di Parma
•¾ pound ground beef chuck
•¾ pound ground pork
•to taste salt and pepper
•½ whole nutmeg
•½ cup dry white wine
•1 cup whole milk
•28 ounces tomato purée
•1 cup stock

Cooking Instructions

1.
Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
20 min
2.
Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
32 min
3.
Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
420 min

Ingredients

•2 tablespoons butter

•2 tablespoons extra-virgin olive oil

•1 medium yellow onion

•2 small celery ribs

•1 whole carrot

•2 ounces prosciutto di Parma

•¾ pound ground beef chuck

•¾ pound ground pork

•to taste salt and pepper

•½ whole nutmeg

•½ cup dry white wine

•1 cup whole milk

•28 ounces tomato purée

•1 cup stock

Cooking Instructions

Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.

20 min

Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.

32 min

Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.

420 min