Bolognese Sauce with pappardelle served in a shallow white bowl

Bolognese Sauce

The best authentic Bolognese Sauce recipe straight from Bologna, Italy! This traditional Italian pasta sauce is heavenly and easy to make!
Course Main Course
Cuisine Italian
Keyword comfort food, dinner party, easy
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Calories 646kcal


  • 4 ounces pancetta cut in to 1/4 inch cubes
  • 1 medium carrot cut in to 1/4 inch cubes
  • 1 small small onion cut in to 1/4 inch cubes
  • 1 large rib celery cut in to 1/4 inch cubes
  • 1 pound ground beef
  • 1 1/4 cups dry white wine
  • 28-ounce can crushed tomatoes with juice
  • 1/4 cup heavy cream
  • 1 pound dry pappardelle pasta or tagliatelle, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • grated Parmigiano Reggiano to taste, optional
  • minced fresh Italian parsley to taste, optional


  • Heat a large pot over medium heat; add pancetta. Cook and stir until fat starts to render, 5 to 7 minutes.
  • Add the soffritto of vegetables: carrot, onion, celery. Cook and stir until soft, about 5 minutes.
  • Add the ground beef; break up with a wooden spoon and stir until lightly brown, 3 to 5 minutes. Drain and discard excess fat. Add wine and bring to boil; reduce heat and let simmer, stirring occasionally for 30 minutes, or until most of the wine evaporates.
  • Add crushed tomatoes and their juices; stir. Simmer 30 minutes more. This is a good time to put water on to boil for your pasta. (Cook pasta according to package directions, timed to be ready just after you've stirred cream into the sauce.)
  • Remove sauce from heat and stir in heavy cream.
  • Season ragu with salt and freshly ground black pepper to taste. Add hot cooked pasta to sauce and gently toss to coat.
  • Divide pasta and sauce among serving bowls. If desired, top with grated Parmigiano Reggiano cheese and minced fresh Italian parsley; serve.



If you can’t find pancetta, substitute thick sliced bacon – the main difference is that pancetta isn’t smoked.


Calories: 646kcal | Carbohydrates: 58g | Protein: 26g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 213mg | Potassium: 546mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1940IU | Vitamin C: 1.8mg | Calcium: 61mg | Iron: 3.2mg