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
Authentic Bolognese SauceI 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
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
Ingredients
- 2 tablespoons olive oil
- 1 small/medium carrot
- 1 small celery stalk
- 1 small onion
- 10 1/2 ounces ground beef (not too lean)
- 10 1/2 ounces ground pork
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 2 1/4 cups tomato puree
- 2-3 pinches salt
- 2 dashes pepper
- 1-2 whole bay leaves
- 1/3 cup milk (2 % or whole milk)
Instructions
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil).
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
John says
Hi I’m confused after you add the tomato purée should you boil first then simmer ?
And can you add cooking cream or butter instead of milk?
Rosemary says
Hi John, no the mixture should not boil, just simmer. Let me know how it goes.
Rachel says
I followed this recipe to the T tonight. I have been searching for that authentic tasting bolognese recipe for so long. And this was exactly it. Thank you so much!
Rosemary says
Hi Rachel, thanks so much, so glad you enjoyed it. Take care.
Kelly Shellard says
I am making this right now. My son says it smells so good! Two questions: do you ever put any spices in like oregano? Or Basil? Second question: I am allergic to milk. Do you know anyone who has put in almond or coconut milk instead? Thanks so much! Just like my Nona used to make!
Rosemary says
Hi Kelly, I have never added oregano or basil because I wanted to share the authentic method, but if you want I don’t think it will hurt it. I would probably choose the milk that is less sweeter than the two, or what about lactose free milk? So glad your son likes the smell. Take care. Let me know how it turns out.
Kevin says
Hi,
Is passata the same thing as tomato purée? Also, is the red wine essential? I’m not a wine drinker and buying a bottle to use just half a cup would be a bit wasteful.
Rosemary says
Hi Kevin, yes passata is the the same as puree. You can leave the wine out if you want. Let me know how it goes.
Kevin says
Hi Rosemary,
It went really well and tasted great (even without the red wine). I don’t think I’ll be buying pre-prepared Bolognese sauce from the supermarket again.
Rosemary says
Hi Kevin, thanks so much, and good to know about the red wine. Take care.
Mike says
Hello, would like to try this. Do you drain the grease from the beef/ pork? Thank you.
Rosemary says
Hi Mike, no you don’t drain the grease. So you don’t want a really fatty ground beef, I usually get lean. Let me know how it goes.
Heather says
simply delicious
Jacqueline says
How much pasta do you recommend cooking for this sauce recipe? I plan on using fettuccini when I make this.
Rosemary says
Hi Jacqueline, I would say a pound of pasta would work, let me know how it goes.
Ryan says
Is there a way to have this sauce in a more runny version that would work for spaghetti?
Rosemary says
Hi Ryan well I guess you could add more water, but then it’s no longer Bolognese, you might prefer this sauce instead https://anitalianinmykitchen.com/fettuccine-and-meat-sauce/. Hope that helps.
Lucia Corbellini says
Very authentic indeed. I’m rating this from Bologna so I am meant to know 🙂 each family has it’s own twist but this recipe is good. I use 12 oz beef chopped by chef’s knife (for texture) and the meat of 2 Italian pork sausages. I mix the 2 and dry fry in a hot pan until liquid is evaporated before adding this to the sauteed veggies. I only use tomato concentrate, 3 spoonfuls mixed with enough water to make it pourable. The ragu, infact, is not red, more brownish in colour. Again the recipe is full of very correct advice like the chopping of the veggies, spot on! Compliments to the chef!!
Lisa says
A question: Can this sauce be completed in my slow cooker. My old electric stove is fine for the first few steps of the sauce, but not really good on the rest. Thanks.
Rosemary says
Hi Lisa, you could try, I would say low for 8 hours, then moving it to the stovetop for the last part of the recipe. Let me know how it turns out.
Earl C Williams says
We love Bolognese sauce and have tried to be authentic as we can. The recipes were good but I can tell right away this one will blow us away. I cannot wait to make it. And thanks for telling us what type of pasta to put it on.
Rosemary says
Hi Earl, thanks so much, let me know how you like it. Have a great weekend.
Delores says
Oh, This is making me salivate! I love your recipes…I have visited Italy only once, two years ago, and I lost my heart specifically to Rome and the food I enjoyed there. I can’t afford to go back yet, but through your blog, I feel like I can travel back in spirit and almost taste it all over again. Grazie!!
Rosemary says
Hi Delores, thanks so much, I’m glad you enjoy the recipes and yes Rome is an absolutely beautiful city. I hope you can come back soon. 🙂
kj says
how much wine? not in your recipe list
Rosemary says
Hi Kj, thanks so much, I added it. 🙂
Mr Keith Brakefield says
Where is the wine in the ingredients. How much wine and what type of wine??
Rosemary says
Thanks I added it. 1/2 cup dry red wine.