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Classic Italian Ragu Meat Sauce or, ragu alla bolognese, is a traditional Italian recipe that every Italian family loves. There is nothing better than a bowl of classic and authentic Italian Ragu Bolognese! The rich meat sauce clings to your pasta and brings you the most comforting meal.
Every Italian nonna has its own meat sauce version, and this is my Nonna’s traditional recipe for bolognese ragu. It is exceptional with pasta or over polenta.
Looking for a cozy meal the entire family will enjoy? This classic sauce (meat ragu) is your new GO-TO RECIPE. A certain magic happens as the beef, and aromatic vegetables slowly cook down in the tomato sauce in this classic ragu recipe. (This recipe also works great in a Dutch oven!).
I like to make a big batch, freeze it in portions, and thaw it for a busy night. It is also a Sunday family favorite as it warms the house with the most delicious smell. The simple ingredients make this dish filling and perfect for the cooler months.
Add your favorite pasta and everyone will come running to the table. Don’t forget the freshly grated Parmigiano- it’s the traditional way!
You will also love Classic Italian Lasagne alla Bolognese with Bechamel Sauce, Easy Eggs in Purgatory, Spinach Manicotti, and BEST Italian Beef Short Rib Ragu. Also, try- How to Cook Steak in a Pan (Perfect Recipe) and How to Cook a Small Prime Rib Roast Recipe.
Simple Ingredients
- Extra-virgin olive oil
- Onion, finely chopped (about 1 cup)
- 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 Parmesan (for serving)
See the recipe card for quantities
How To Make Homemade Ragu Sauce
Follow these step-by-step instructions for the best 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.
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, use the back of a wooden spoon or a spatula to crush them into small pieces.
Simmer until the sauce is slightly reduced and rich. If desired, add a touch of parsley for garnish.
Cook your pasta of choice al dente.
Stir pasta with the prepared ragu sauce and enjoy!
Top Tips
Meat Sauce Thickness If you desire your Italian meat sauce a little thicker you can always use tomato paste, or tomato puree to thicken it a bit and add a rich tomato flavor . If your meat sauce is too thick you can always add a cup of broth. You can use a meat broth, or vegetabe stock.
You will also love our salsa verde!
Recipe Variations
Traditionally, we use ground beef or veal, or even a mix of both for classic Italian ragu. I’ve also used ground turkey or ground chicken to lighten it up and I find the taste a little less rich, but still delicious.
In the summer months, I use ground turkey and ground chicken more and in the cooler months, I prefer the traditional beef or veal.
You can also add a little bit of pancetta, or a little garlic the next time you make it to another variation to the meat-based sauce.
Some people like to add red wine to their sauce. If you do this, deglaze the pan after cooking the meat and vegetables and before you add the tomato so the alcohol cooks off.
If you don’t have whole tomatoes on hand you can substitute tomato puree and a bit of water or stock.
You can’t go wrong with the meat you decide to use. Choose what your family loves and what will bring a happy gathering around your table.
This ragu sauce goes well with any kind of pasta! I love tagliatelle as they add a rustic taste and look to the classic ragu sauce.
Any short pasta like bowtie (farfalle) of rotini (fussili) 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.
Make Ahead & Storage Instructions
Yes! You can freeze this classic Italian ragu recipe! I doubt there will be any leftovers, but just in case you want to save the leftover meat sauce here is what you need to do- allow the sauce to cool to room temperature before transferring it to an airtight container or heavy-duty freezer bag.
Ragu will keep in the freezer for up to 3 months.
Transfer the cooled short rib ragu sauce to an airtight container & store in the refrigerator for 4-5 days.
To serve, all you have to do is heat it up & toss it with your pasta of choice – easy!
Pro Italian pasta serving tip: ake sure to stir you pasta with the sauce and not put your sauce on top of spaghetti (or pasta of choice).
This is the kind of meat sauce that is even better the next day. You will love this authentic recipe for Italian ragu (authentic bolognese sauce).
What to Serve With This Recipe
This Classic Italian Ragu Recipe (Meat Sauce) is filling and delicious! For sides, I recommend a few light dishes. Start with an Italian Fennel, Citrus, Pomegranate, and Salad, and serve with a side of Fast Italian No Knead Ciabatta Bread, or No Knead Italian Focaccia Bread. I love to dip a piece of bread right into the pot of this slow-cooking sauce.
Don’t forget dessert! Classic Italian Tiramisu Recipe (Authentic) or Simple Italian Apple Cake (one bowl)!
More delicious recipes
- Authentic Italian Pasta e Fagioli Recipe (soup)
- Broccoli Pasta with Sausage Recipe (Italian)
- BEST Lobster Ravioli Sauce with Lemon Brown Butter
- Italian Braciole Recipe (Stuffed Beef with Sauce)
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Print
Ragu Meat Sauce Recipe
- Total Time: 60 minutes
- Yield: 6-8 1x
Description
A cozy meal the entire family will enjoy! This classic meat ragu is your new GO TO RECIPE. A certain magic happens as the beef and aromatic vegetables slowly cook down tomato sauce in this classic ragu recipe. Simple and nutritious ingredients yield to the most delicious meal.
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 oz. ground beef (85% lean)
- 6 oz. ground veal (you can use ground turkey, chicken, pork, or all beef)
- 28 oz can whole peeled tomatoes (or crushed tomatoes)
- Kosher salt and freshly ground black pepper
- 1 lb. tagliatelle OR fettuccine (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
- 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.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
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!