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Ragu Bolognese Sauce plated with Reginelle Noodles

Rich Ragú Bolognese Sauce

Ana | Claudia's Table
Dreamy, creamy rich Bolognese Sauce perfect for Sunday dinners.
5 from 3 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 288 kcal


  • Dutch Oven
  • pot for pasta


  • 3 medium carrots peeled and chopped fine
  • 2 large celery stalks chopped fine
  • 1 large onion chopped fine
  • 3 oz pancetta or bacon chopped
  • 1 lb beef ground
  • 1/2 lb pork ground
  • 1/2 cup white wine dry
  • 1/2-3/4 cup chicken broth reserve extra in case you need it
  • 1 6 oz tomato paste
  • 1 tsp salt kosher
  • 1/2 tsp pepper
  • 1 cup heavy cream room tempature


  • Chop the pancetta and fry it on medium heat in a dutch oven. If your pancetta happens to be on the lean side, add some olive oil to it.
  • Once all the fat is rendered, remove the bits of pancetta. Then add the chopped carrots, celery and onion.
  • Sauté the veggies for about 5-10 minutes.
  • Add the beef, pork, wine, broth, tomato paste, salt and pepper. Simmer for about 45 minutes. Check the mixture often to make sure it’s not sticking and to make sure the pieces of ground meat are small. If it starts to stick, add 1/4 cup of chicken broth at a time…just enough so it doesn’t stick.
  • After about 45 minutes of cooking, check for salt. Add accordingly.
  • Add cream and stir well and cook for about 2 more minutes. The sauce is enough for 1 lb of Pappardelle, Tagliatelle or Reginelle. Add Parmesan Reggiano to taste and serve immediately.
  • You can make this sauce ahead of time, but just add the heavy cream at the end of your reheat before serving. This sauce also freezes well.


This sauce is freezer friendly.


Serving: 1cupCalories: 288kcal
Keyword bolognese, pasta sauce, sunday dinner

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