Beef Bolognese Ragu Recipe

The best bolognese sauce - easy & flavorful bolognese recipe

5 from 10 votes

Beef Bolognese Ragu Recipe

Browned bacon and beef are blended with onions and simmered in wine, tomato paste and a hint of milk for rich flavor and tossed in parmesan for a delicious dish you can't resist!

Prep Time5

Cook Time20

Total Time25

Course: Entree

Cuisine: American, Italian

Servings: servings

Author: Julie Blanner

Ingredients

Pasta

1 pound pasta approximately 2½ cups prepared

Sauce

3 slices bacon sliced in 1/4" strips
1 tablespoon extra virgin olive oil
½ yellow onion chopped
½ pound ground beef
½ cup milk
½ cup red wine
⅓ cup parmesan grated
1 6 ounces tomato paste

Garnish

2 tablespoons fresh basil sliced
½ cup parmesan grated

Instructions

For the Pasta

Bring a large pot of water to a boil and prepare noodles al dente.
Strain, reserving ½ cup pasta water.
1 pound pasta

For the Sauce

Meanwhile, in a large saucepan over medium heat, add bacon and fry until almost crisp.
Add olive oil and chopped onion, stir frequently until tender.
3 slices bacon, 1 tablespoon extra virgin olive oil, ½ yellow onion
Add ground beef. Using a spatula, break it up and stir frequently until browned.
½ pound ground beef
Stir in milk, wine, and tomato paste. Reduce over medium low heat, stirring occasionally until sauce reaches desired consistency.
½ cup milk, ½ cup red wine, 1 6 ounces tomato paste

To Serve

Using tongs, add noodles to saucepan and toss with a large spoonful of reserved pasta water and fresh grated parmesan cheese. Use more pasta water to thin, if needed.
⅓ cup parmesan
Garnish with fresh grated parmesan and basil to serve.
½ cup parmesan, 2 tablespoons fresh basil

Video

Notes

Ingredient Notes and Substitutions

Fresh grate parmesan from a block or wheel for the best flavor, texture and consistency.

Full body wine adds robust flavor. Substitute red wine with vegetable or beef stock.

To Store

Transfer room temperature sauce to an airtight container and refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator and reheat on stovetop to serve.

Nutrition