Sunday Ragù alla Bolognese

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

A slow-simmered meat sauce using authentic Bolognese techniques with no tomatoes, featuring rich beef and wine reduction for deep, complex flavor. This Italian-inspired pasta recipe, ready in about 170 minutes, pairs ground beef, ground pork, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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
• 1/2 lb ground pork
• 1, finely diced (1 cup) onion
• 1/2 cup, finely diced carrot
• 1/2 cup, finely diced celery
• 1/2 cup dry red wine
• 1/4 cup whole milk
• 2 tbsp tomato paste
• 1 cup beef stock
• 1/4 cup, chopped fresh basil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a heavy pot over medium-low, add ground beef and ground pork, breaking up meat with a spoon until no longer pink (8-10 minutes), then drain excess fat.
2. Step 2: Add 1 cup finely diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery; cook for 8 minutes until softened and golden.
3. Step 3: Stir in 1/2 cup dry red wine and simmer until evaporated (5 minutes), then add 2 tbsp tomato paste and cook for 2 minutes until deep red.
4. Step 4: Add 1 cup beef stock, 1/4 cup whole milk, and 1/4 cup chopped basil; reduce heat to low, cover, and simmer for 2.5 hours until sauce is thick and meat is tender, stirring occasionally.