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Classic Italian Ragu Meat Sauce, or ragu alla bolognese, is a traditional recipe every Italian family loves. The rich meat sauce clings to your pasta and brings you the most comforting meal. This is my Nonna’s traditional recipe. It is exceptional with pasta or over creamy polenta.
What started as a rustic family recipe is now made by thousands across the globe. Here’s a bit about why this recipe stands out above the rest:
Why you’ll love this family favorite!
It is a Sunday family favorite, as it warms the house with the most delicious smell—a smell that brings me to Nonna Laura’s cucina in Sardegna. The simple ingredients make this dish filling and perfect any time of year. I like to make a big batch, freeze it in portions, and thaw it for a busy night. Let this recipe take you to Italy!
Made With AmorE,
Simple Ingredients
This wholesome recipe for Italian meat sauce is packed with flavor and only requires a few quality ingredients.
- Extra-virgin olive oil
- Onion, finely chopped
- Celery stalks
- Carrot
- Ground Beef (or a mixture of ground meats including ground beef pork and veal)
- Canned tomatoes
- Kosher salt and freshly ground black pepper
- Pasta of choice (for serving)
- Finely grated parmigiano (parmesan cheese), for serving
See the recipe card for quantities
Variations & Substitutions
- Use ground beef, veal, or a mix for classic flavor; try turkey or chicken for a lighter version. In warmer months, I go lighter; in cooler months, I stick to traditional meats.
- Add pancetta or a few cloves of fresh garlic for extra depth.
- A splash of red wine? Yes! Just deglaze before adding tomatoes.
- No whole tomatoes? Use tomato passata + a bit of water or stock.
- Pair with any pasta—pappardelle is my favorite for a rustic charm!
How To Make Homemade Ragu Sauce
Follow these step-by-step instructions for the best Italian beef ragu! See the printable recipe card for more.
This recipe starts with a simple Italian soffritto, a mix of onions, celery, and carrots cooked in extra-virgin olive oil. Use a Dutch oven or heavy pot.
Cook until the vegetables are soft.
Add beef and veal (ground meat of choice) to the vegetable mixture and sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
Pour the tomatoes to the meat mixture; boil for 2 minutes, stirring often and scraping up brown bits.
If using whole tomatoes, crush them into small pieces with the back of a wooden spoon or a spatula.
Simmer until the sauce is slightly reduced and rich. If desired, garnish with parsley.
Cook your pasta of choice al dente.
Stir pasta with the prepared ragu sauce and enjoy! After tasting it, you will think this will be the only recipe you need!
How To Thicken Ragu
If you want your Italian meat sauce to be a little thicker, you can always use tomato paste or tomato puree to thicken it and add a rich flavor. If your meat sauce is too thick, add a cup of broth, either meat broth or vegetable stock.
What is the best pasta to serve with meat sauce? Any short pasta like bowtie (farfalle), rotini (fussili), or penne, will grasp the sauce well and add a fun element to the dish. Again, you can’t go wrong with any for this heartwarming meal, so pick your favorite. You can also make homemade tagliatelle or pappardelle with this homemade pasta recipe. Learn more about how to cook pasta like an Italian here.
FAQ’s
Low and slow cooking, high-quality ingredients, and layering flavors with soffritto (onion, carrot, celery), wine, and plenty of time.
Try adding salt, pepper, a bit of tomato paste, or a splash of wine. Simmer longer to deepen flavor, or stir in Parmesan rinds or fresh herbs.
Ragù is a general term in Italian for a meat-based sauce—there are many regional versions across Italy. It often includes a mix of meats, vegetables, wine, and tomatoes and can vary in texture and richness.
Bolognese (Ragù alla Bolognese) is a specific type of ragù from Bologna. It’s traditionally made with ground beef and pork, soffritto (onion, carrot, celery), white wine, milk or cream, and just a small amount of tomato. It’s thicker, creamier, and less tomato-heavy than other ragùs.
In short:
Ragù = broad term for meat sauce.
Bolognese = a rich, creamy meat sauce from Bologna, and one of the most famous versions of ragù.
Make-Ahead & Storage Instructions
- Freeze: Cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
- Refrigerate: Store in the fridge for 4–5 days.
- Reheat & Serve: Warm and toss with pasta—don’t just spoon it on top!
- Even better the next day—rich, hearty, and flavorful!
More Italian Pasta Sauces
- Try our bechamel sauce; you only need five ingredients! Nonna’s (Polpette), Pesto Genovese, Best Arrabbiata Sauce, Pasta with Pink Sauce, and Italian Salsa Verde.
- You will also love Classic Italian Lasagna alla Bolognese, Easy Eggs in Purgatory, Spinach Manicotti, Spinach and Ricotta Lasagna, and Beef Short Rib Ragu. Also, try Steak in a Pan and Small Prime Rib Roast Recipe.
Serving Suggestions
This meat sauce is filling and delicious! For sides, I recommend a few light dishes. Start with an Orange and Fennel Salad, and serve with a side of Ciabatta Bread or Italian Focaccia. I love to dip a piece of bread right into the pot of this slow-cooking sauce.
Don’t forget dessert! Italian Tiramisu or Italian Apple Cake!
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Ragu Meat Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1-2 stalks celery, finely chopped (about 1 cup)
- 1 medium carrot, peeled, finely chopped, or grated (about 3/4 cup)
- 6 ounces ground beef, 85% lean
- 6 ounces ground veal, you can use ground turkey, chicken, pork, or all beef
- 28 ounces can whole peeled tomatoes, or crushed tomatoes
- Kosher salt and freshly ground black pepper
- 1 pound tagliatelle, fettuccine, or any variety of pasta will do
- Finely grated Parmesan, for serving
- 1 tablespoons parsley, finely chopped (for serving)
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).
- Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
- Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
- Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
- Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.
- Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!
Notes
- Use ground beef, veal, or a mix for classic flavor; try turkey or chicken for a lighter version. In warmer months, I go lighter; in cooler months, I stick to traditional meats.
- Add pancetta or a little garlic for extra depth.
- A splash of red wine? Yes! Just deglaze before adding tomatoes.
- No whole tomatoes? Use tomato purée + a bit of water or stock.
- Pair with any pasta—pappardelle is my favorite for a rustic charm!
- Make up to 3 days in advance and reheat.
- Freezes for 3 months in an airtight container.
- Tip: if you desire your Italian meat sauce a little thicker you can always use tomato paste to thicken it a bit and add a rich flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe!
Thank you so much! It is a well loved recipe in our family!
Sounds and looks so good! A keeper for sure
Yes! Thank you so much!
I used this sauce to make lasagna. One son named it my BEST EVER lasagna!
AWWW! Yay! I love to hear this. We have out traditional lasagna bolognese that uses this sauce and I think you will love that.
It’s a wholesome homemade meal. I doubled the recipe to have the leftovers for lunch the next day. This will be one of the staple recipes I will make on repeat! Thank you Elena!
Yes! Thank you so much. We LOVE this one so much as well.
I was so hesitant to think celery belonged in a sauce… until I made it! This is a nutrition powerhouse and tastes unbelievable. I suggest you try this tonight, don’t wait!
Yes! This is the traditional way we make it in Southern Italy. I am so happy you enjoyed it.
Made it last night! Used a ground beef blend that also has organ meat-it was SO good and VERY filling and SATISFYING. Had it with thin spaghetti. My kids loved it and first sauce my husband says doesn’t have an annoying aftertaste.
Yum, I love your meat variation. It’s alwasy a bonus when everyone loved the meal!
Hi Elena!! I follow you on Instagram! I love your recipes. I made this recipe for dinner tonight. We really liked it and I felt so good about the ingredients!! Very healthy. I also love learning about the Italian culture. Thank you for sharing.
Hi Angia! I am so glad to hear that you love following along for the recipes and culture. Here’s to many more Italian recipes. Enjoy!