Authentic Bolognese That Grandmas Make

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

This slow-simmered ragù embodies true Italian tradition, with a perfect ratio of ground beef and pork simmered for hours until deeply flavorful. Served over freshly made tagliatelle for the ultimate comforting meal. This italian-inspired pasta ready in about 175 minutes pairs ground beef, ground pork, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, 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

• 8 oz ground beef
• 4 oz ground pork
• 2 tbsp extra-virgin olive oil
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 2, finely diced celery stalk
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup low-sodium beef broth
• 14 oz canned crushed tomatoes
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz tagliatelle pasta
• 1/2 cup reserved pasta water

Instructions

1. Step 1: Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, then add 1 finely diced yellow onion, 1 finely diced carrot, and 2 finely diced celery stalks. Sauté for 8 minutes until softened but not browned, stirring occasionally.
2. Step 2: Add 2 tbsp tomato paste and stir for 1 minute until it darkens slightly and becomes fragrant, then pour in 1/2 cup dry red wine. Simmer until the liquid reduces by half and the wine smell disappears, about 3 minutes.
3. Step 3: Add 8 oz ground beef and 4 oz ground pork, breaking up clumps with a wooden spoon. Cook for 5 minutes until no longer pink, then stir in 1 cup low-sodium beef broth and 14 oz canned crushed tomatoes. Season with 1/2 tsp salt and 1/4 tsp black pepper, then bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally, until the sauce thickens and the flavors meld. Uncover and simmer for 30 more minutes to deepen the flavor.
5. Step 5: While sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz tagliatelle and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
6. Step 6: Stir 1/4 cup freshly grated Parmesan cheese and 2 tbsp chopped fresh basil into the sauce. Toss the drained pasta with the sauce and 1/2 cup reserved pasta water until the sauce coats the strands evenly and becomes glossy, adding more pasta water if needed.