Authentic Traditional Bolognese Sauce (Ragù alla Bolognese) recipe you’ll love
The one authentic traditional Bolognese Sauce (Ragù alla Bolognese) recipe you need for all your pasta dishes with step by step instructions!
Bolognese (or ragu’ as we call it in Italy) is probably the best known pasta sauce from Italy worldwide and it is also very much a staple in Italy, where you can taste it in its original glory.
It’s a dish you are probably super familiar with as in most countries is a go-to for kids menus but do you know how real bolognese is actually cooked? The original recipe for ragu alla bolognese is very specific about how this sauce needs to be made and it goes as far as listing acceptable and non acceptable variations to it.
If this sounds extreme, I can guarantee you it is not. Ragu alla bolognese is a staple of local culture so to be respectful of its origin, all non approved variations have to go by a different name 🙂
I’ve been making this for years (I am Italian, although not from Bologna, I am from Rome) – it’s one of those comforting recipes that feels like a warm hug after a long day and the easiest way to feed my kids dinner as this dish always lands great!
It’s not complicated, just takes a little time, and it’s perfect for feeding family or friends. Let me show you how I do it.
Ingredients for 6 people
- Coarsely ground beef: 1 lb (400g)
- Fresh pork pancetta (NOT Bacon!), slices: 6 oz (150g)
Acceptable alternative: a mix of ground beef and ground pork, with about 60% beef)
- 1/2 onion, peeled and finely chopped: about 2 oz (60g)
- 1 medium carrot, peeled and finely chopped: about 2 oz (60g)
- 1 celery stalk, trimmed and finely chopped: about 2 oz (60g)
- Red or white wine: 1/2 cup (1 glass) This will NOT make this dish alcoholic as you will get the alcohol to evaporate. It juts adds depth of flavor
- Strained tomatoes: 7 oz (200g)
- Tomato paste (double-concentrated): 1 tbsp
- Light meat or vegetable broth (or stock cubes)
- Extra virgin olive oil: 3 tbsp
- Salt and pepper
Preparation
- In a heavy 10-inch (24–26 cm) non-stick casserole melt the chopped pancetta with the olive oil over low heat.
- Add you onion, carrot, and celery to the pancetta and oil. Cook slowly, stirring constantly with a wooden spoon, until the vegetables are soft but not browned.
- Raise the heat to medium, add the ground beef, and break it up as it cooks. Let it sizzle and brown for about 10 minutes, stirring frequently.
- Add the wine and let it simmer until fully evaporated.
- Stir in the tomato paste and strained tomatoes, mixing well.
- Add about 1 cup of boiling broth (or hot water), then lower the heat and let it simmer gently, covered, for around 2 hours—or even 3, depending on the meat and your patience. Keep an eye on it and add more hot broth or water if needed.
Season with salt and pepper just before serving. The final sauce should be thick, glossy, and a deep red, almost maroon color.
Spoon it over fresh tagliatelle, layer it in lasagna, or freeze the leftovers (if you have any!). Buon appetito, from my kitchen to yours!
