ragu bolognese recipe
The Best ragu bolognese recipe
Classic Homemade Ragu Bolognese
A rich, slow-cooked tomato-based sauce perfect for pasta, served over fresh spaghetti or lasagna sheets. The deep flavors come from layers of meat, garlic, and aromatic herbs.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz spaghetti or linguine
- 1 cup grated Parmesan cheese (plus extra for serving)
👨🍳Directions
-
1
In a large Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain excess fat if needed. -
2
Add the diced onion and minced garlic to the skillet. Cook until softened (about 3–4 minutes). -
3
Pour in the crushed tomatoes, tomato paste, beef broth, dried oregano, basil, and red pepper flakes (if using). Stir well to combine. -
4
Bring the sauce to a simmer, then reduce heat to low. Cover and let it cook for at least 1 hour, stirring occasionally. -
5
Once the sauce thickens (about 1 hour), season with salt and pepper to taste. Remove from heat and let it rest for 5 minutes. -
6
Cook the pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water. -
7
Toss the pasta with the Bolognese sauce, adding reserved pasta water if needed to loosen the sauce. Serve with grated Parmesan.
🔧Equipment
- Large Dutch oven
- Medium skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Ragu Bolognese Works
❓ Frequently Asked Questions About Ragu Bolognese
How do I know when the meat is fully cooked?
Cook the meat until it reaches an internal temperature of 160°F (71°C) for safety, but you’ll also know it’s done when it’s no longer pink and shreds easily with a fork.
Can I use ground turkey instead of beef?
Yes, but adjust the seasoning slightly—turkey is leaner, so you may want to add a little extra fat (like olive oil or butter) to keep the sauce moist. Use the same cooking time.
What if I don’t have a slow cooker?
Simmer the ragu on the stovetop over medium-low heat, stirring occasionally, until it thickens to your liking. It’ll take about 1.5 to 2 hours.
How do I prevent the sauce from sticking to the pan?
Sear the meat first to release its juices, then deglaze the pan with a splash of red wine or broth. Stir occasionally and add a little water or tomato paste if needed.
Can I make this ahead of time?
Absolutely. The ragu tastes even better the next day, especially if you let it sit overnight. Reheat gently on the stove, stirring in a splash of water if it’s too thick.
