Recipes › Sauce › Italian Meat Sauce Recipe

Italian Meat Sauce Recipe

Recipe by Pedro M. A. Neves

This classic Italian meat sauce, known as ragù, is a slow-simmered blend of ground beef and pork enriched with tomatoes, wine, and aromatic vegetables. Rich, deeply flavored, and versatile, it's the authentic foundation for pasta dishes, lasagna, and polenta throughout Italy. A single batch yields enough sauce to serve multiple meals or freeze for convenient dinners ahead.

Ingredients

• 300g ground beef (10.5 oz)
• 200g ground pork (7 oz)
• 150g pancetta, finely diced (5.3 oz)
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 150ml whole milk (5 fl oz)
• 200ml dry white wine (6.7 fl oz)
• 400g canned crushed tomatoes (14 oz)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 bay leaves
• 1 teaspoon dried oregano

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced pancetta and cook for 3–4 minutes, stirring occasionally, until the fat renders and pancetta becomes lightly golden.

2. Add the diced onion, carrot, and celery (the classic soffritto base) to the pot. Stir well and cook for 5–6 minutes until the vegetables soften and become fragrant, stirring occasionally.

3. Add minced garlic and tomato paste to the pot. Stir constantly for 1–2 minutes until the tomato paste darkens slightly and coats all ingredients, releasing its concentrated flavor.

4. Increase heat to medium-high. Add the ground beef and ground pork, breaking the meat into small pieces with a wooden spoon as it cooks. Continue stirring for 8–10 minutes until all meat is browned and no pink remains.

5. Pour in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for 3–4 minutes until it reduces by about half and alcohol aroma fades.

6. Stir in the crushed tomatoes, milk, bay leaves, oregano, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer.

7. Reduce heat to low and simmer uncovered for 90 minutes, stirring occasionally (every 15–20 minutes). The sauce should bubble gently and thicken as the liquid reduces and flavors concentrate.

8. Taste the sauce and adjust salt, pepper, or nutmeg as needed. If it seems too thin, continue simmering for 10–15 minutes more. Remove bay leaves before serving or storing.

Substitutions

• Use 500g ground beef alone if pork is unavailable, though the pork adds authentic depth.
• Substitute pancetta with 100g diced prosciutto or omit entirely for a leaner version; the sauce will be less rich but still delicious.
• Replace whole milk with heavy cream or omit entirely; the milk adds subtle sweetness and creaminess traditional to Northern Italian ragù.
• Use fresh crushed tomatoes (passata) in place of canned for a slightly fresher, brighter flavor.

Tips

• Do not rush the cooking time; low, slow simmering allows the flavors to meld and the sauce to naturally thicken and intensify.
• Stir every 15–20 minutes to prevent sticking on the bottom and ensure even cooking, but avoid constant stirring which can break down the meat texture.
• This sauce freezes exceptionally well for up to 3 months; cool completely, portion into containers, and thaw overnight in the refrigerator before reheating gently.
• For deeper flavor, let the finished sauce rest for 10–15 minutes off heat before serving, allowing the flavors to settle and mellow.

Italian ragù, especially the versions from Bologna and other Northern regions, is considered the gold standard of meat sauces and reflects centuries of culinary tradition. The inclusion of milk or cream in this recipe is characteristic of authentic Emilian ragù, distinguishing it from Southern Italian tomato-based sauces and creating a more refined, complex flavor profile.

You might also like

Italian Mushroom Sauce Recipe

60 min · Sauce

Italian Sausage Sauce Recipe

55 min · Sauce

Italian White Wine Sauce Recipe

20 min · Sauce

Jalapeno Pesto Recipe

23 min · Sauce