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Homemade Bolognese Pasta | Authentic Italian Ragu Recipe
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Homemade Bolognese Pasta | Authentic Italian Ragu Recipe

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Learn how to make a rich and authentic Bolognese Ragu from scratch, just like in Bologna, the birthplace of this classic Italian dish. This slow-cooked ragù is made with ground beef and pork, a soffritto of onion, carrot, and celery with 1/3 red wine, tomato paste, peeled tomatoes, passata, and optional Parmigiano rind, simmered for 4 hours to develop deep, layered flavors.

Perfect for pairing with dried or fresh egg pappardelle, this authentic Bolognese is comforting, simple to make, and full of Italian flavor.

Ingredients – Bolognese Ragu:
   •   2 medium carrots, finely chopped
   •   3 sticks celery, finely chopped
   •   1 medium red onion, finely chopped
   •   1 can peeled tomatoes (400g)
   •   700g passata
   •   3 tablespoons tomato paste
   •   1 glass red wine (1/3 added to soffritto)
   •   4 tablespoons olive oil
   •   500g ground beef + 500g ground pork (1kg total)
   •   Rind of Parmigiano Reggiano (optional; remove at 3rd hour)
   •   Salt & pepper to taste
   •   4–5 cups water (0.96–1.2 litres), adjust accordingly

Ingredients – Pasta:
   •   2 servings dried egg pappardelle (130g)
   •   2 ladles of Bolognese sauce
   •   Reserved pasta water

Instructions Overview:
1. Sauté onion, carrot, and celery in olive oil to make a soffritto.
2. Add 1/3 of the red wine to the soffritto and cook a few minutes.
3. Add ground beef and pork, brown until grey.
4. Deglaze with remaining red wine, cook 6–8 minutes.
5. Stir in tomato paste, peeled tomatoes, passata, and 2 cups water with salt and pepper. Cover and cook for 2 hours.
6. After 2 hours, add 2 cups hot water, cook another hour. Remove Parmigiano rind at the 3rd hour if using.
7. Cook uncovered for the final hour, adding more water if necessary to prevent drying.
8. Cook pappardelle, toss with sauce, and adjust with reserved pasta water.
9. Serve hot with extra Parmigiano if desired.
10. Storage Tip: Leftover ragù can be cooled, portioned, and frozen for future pasta dishes or lasagna.

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35 Comments

  2. @Mayamidlife

    Finally we get to see a part of you while cooking. With that view I don't mind if the dish takes any amount of time. That's a gorgeous pasta.

  8. @jeanineandmore24

    Wow ! what a coincidence I did a live yesterday and a viewer asked me to make this very
    dish for them and here you are making it. I'll have to send them over. Well That's wild isn't it.
    And another recipe request and that was made by another creator friend. That's so funny
    like the food gods were speaking to you both! Great recipe Nicola Enjoy my Friend!!❤💚💙

  15. @WildHare-fb7ry

    You are really giving me a solid foundation, explaining why and how to do things so clearly. I understand what a soffritto is now. I definitely prefer egg noodles to regular spaghetti noodles, and now I know why! The sauce sticks better, LOL. 🤠

  16. @terrymcpherson9398

    The flavor of the bolognese sauce is so good I can taste it through the screen. Cooking for 4 hours is so worth it! Thanks for sharing Nicola.☺️💖💕

  17. @TravelHungryForLife

    This looks amazing YUM YUM well done my friend.
    Liked and joined sending full support here 👌👌
    Thumbs up always have a great week Grazie 👍👍🎉🎉🎉

  19. @MidlifeDreamMiles

    My mouth was watering just watching you make this… ❤ I’m not a cook without a great recipe, I feel like I can throw a dinner party watching you!!!

  34. @MrGoga-lp2mg

    Hello from Germany
    🇩🇪👋🇩🇪👋🇩🇪👋🇩🇪👋🇩🇪👋
    Very interested and beautiful Vlog!!!
    🤝🤝🤝🤝🤝🤝🤝

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