This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

Authentic Bolognese Sauce

I have been asked a few times for a Traditional Bolognese Sauce and after asking some friends and family, I am happy to say this is about an Authentic Bolognese Sauce is going to get without going to Bologna.

After spending a few days in Milan last spring, my eldest daughter who is a lover of anything and everything Lasagna, decided she had to try La Lasagna Milanese, which is made with a Bolognese Sauce.

The Lasagna consists of Bolognese Sauce, Besciamella Sauce, Parmesan Cheese and Lasagna noodles. A very rich and delicious Pasta dish. And yes she loved every mouth full.

Although she also said she prefers our Classic Lasagna.

How to make Bolognese Sauce

Start by chopping the carrot, celery and onion very finely, but not too fine that it turns into a pulp.
Then in a medium to large pot add the olive oil and the chopped vegetables, cook the mixture covered on low heat until the onion is transparent.

Raise the heat to medium and add the ground beef and pork, stirring and breaking up the meat as it cooks and browns.
Raise the heat to high and add the red wine and cook until the wine has evaporated.
The liquid should evaporate without burning the meat or veggies.
Lower the heat to medium and add the tomato paste and Tomato Puree (not stewed or pelati or fresh tomatoes), salt pepper and a whole bay leaf or two.
Bring the sauce to a boil, then gradually lower the heat to the lowest level. Cover the pot, and stir occasionally.

The sauce must cook slow and low for three hours, do not boil or the sauce will burn.
During the last 15-20 minutes of cooking, raise the heat a little and cook on a slow boil, stirring often.
After three hours remove the bay leaf and add the milk, heat the sauce thoroughly, for a couple of minutes.

Serve over cooked pasta.

Why add milk to the Bolognese Sauce?

There are two reasons that milk is added to the sauce, one because it gives it a more delicate taste and two it removes the acidity that comes from the tomatoes.

What is the best pasta to serve with Bolognese Sauce?

In Italy, Ragu Bolognese is actually only served with Linguine, Gnocchi or Tortellini. You need the thicker pasta to hold all that meat sauce.

Tips for making the Best Bolognese Sauce

Use an equal part of ground beef and pork, make sure it is not too lean, more on the fatty side.
Be sure to cut (with a knife) the carrot, celery stalk and onion finely but not so much that it may become pulpy.
Sautee your vegetables first on low heat then add the meat, which is cooked on a higher heat.
True Bolognese is cooked on the lowest heat for at least three hours.

There is no such thing as a quick Bolognese Sauce, Authentic Bolognese must be slow cooked for three hours, nothing rushed here.

And when you try it, you’ll know it was worth every minute.

More Authentic Italian Recipes

Authentic Cacio & Pepe

Best Pizza Dough

White Sauce Lasagna

I’m sure this sauce was the actual reason for the Italian saying “Fai la Scarpetta” or “Make the little shoe” which means grab a piece of bread and wipe up any left over sauce in your plate, that way you enjoy every last bite! Buon Appetito.

Authentic Bolognese Sauce