Overview
Bolognese (ragù alla bolognese) is the rich, meaty sauce from Bologna, Italy. Made with ground beef and pork, tomatoes, wine, and milk, it's simmered for hours for incredible depth. Sous vide infuses flavors perfectly while you go about your day.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rich & Deep | 165°–170°F | 6–18 h | 24 h |
Longer cooking times develop deeper flavors and tender meat.
Food Safety Notes
Ground beef should reach at least 160°F / 71°C per USDA guidelines. Cooking at 165°–170°F for 6–18 h ensures complete pasteurization and flavor development.
See our food safety guide.
Texture Profiles
- 165°–170°FRich & Deep
- Incredibly rich, meaty sauce with deep tomato flavor and tender ground meat. The long cooking melds all flavors into a harmonious, complex sauce. This is authentic Italian ragù.
Prep & Bagging
- Brown meat and pancetta in large skillet
- Sauté vegetables until softened
- Build sauce with milk, wine, and tomatoes
- Transfer to vacuum bag and seal
- Submerge in water bath
Finishing & Serving
- Remove sauce from bag
- Reduce on stove if too thin
- Adjust seasoning
- Cook pasta to al dente
- Toss pasta with sauce
- Serve with Parmigiano-Reggiano