Authentic Bolognese Ragù alla Modenese

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A slow-simmered meat sauce made with 19th-century techniques, using only traditional ingredients for true Italian authenticity. This Italian-inspired pasta recipe, ready in about 205 minutes, pairs ground beef, ground pork, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 28 oz canned crushed tomatoes
• 14 oz diced tomatoes
• 3 oz diced pancetta
• 1 cup dry red wine
• 2 cups beef broth
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced pancetta and cook until crisp (3-4 minutes), then add carrots, celery, and onions. Sauté for 8 minutes until vegetables soften and onions are golden.
2. Step 2: Add ground beef and pork, breaking up with a wooden spoon. Cook until no pink remains (8-10 minutes), then pour in 1 cup dry red wine, scraping the bottom of the pot to release browned bits.
3. Step 3: Simmer wine for 5 minutes until mostly evaporated, then add 28 oz crushed tomatoes, 14 oz diced tomatoes, 2 cups beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover partially, and simmer for 3 hours, stirring occasionally, until sauce thickens and meat is tender.
5. Step 5: Stir in 1/4 cup chopped fresh basil and 1/4 cup chopped fresh parsley during the last 15 minutes of cooking. Discard any excess fat from the surface before serving.