Authentic Bolognese Sauce
This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with fresh ingredients and cooked low and slow. A true Bolognese sauce recipe takes time, but it is so worth it. For the true Italian tradition serve with fresh egg Tagliatelle or Pappardelle!
I love making authentic Italian recipes that I have learned from family and friends in Italy from an Authentic Cacio & Pepe to an authentic Pizza Dough to a my sister in law’s delicious White Sauce Lasagna.
I have been asked a few times for a real 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.
Served this at a dinner party which included an ex food critic. RAVED! And raved following day. Thank you for “upping my game”.
Ann
⭐⭐⭐⭐⭐
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.
What is Bolognese Meat Sauce made with
- Olive oil
- Carrot
- Celery
- Onion
- Ground beef
- Ground pork
- Red wine
- Tomato paste
- Tomato Puree
- Salt
- Pepper
- Bay Leaf
- Milk
How to make Bolognese Sauce
This authentic Italian recipe is not difficult to make it just needs time and patience, one of the most delicious sauces I believe you will ever taste, for the full recipe and ingredients scroll to the bottom of the post for the recipe card.
Start by chopping the carrot, celery and onion very finely, but not too fine that it turns into a pulp while cooking.
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.
What is the difference between Meat Sauce (Ragu) and Bolognese?
The main difference, is the different cut of meat used in the preparation of the sauces. Bolognese sauce is made with ground meat, while meat ragù (Neapolitan) sauce is made with pieces of whole meat.
To cook a meat sauce (ragù), a mixture of cuts of beef and pork is generally used, opting for fatty meat that can withstand the long cooking times required for the preparation of this tasty sauce. Usually 6 hours is required whereas 2-3 hours is needed for Bolognese.
To obtain the best Bolognese sauce it is preferable to use tomato puree (passata). It is advised to never use canned peeled tomatoes and or fresh tomatoes because they release a lot of water during cooking and would therefore affect the intense flavor and its consistency.
According to Bolognese tradition, the tomato puree should be added to the meat at room temperature and not cold from the fridge. Whereas San Marzano tomatoes are used in the Naples ragù sauce along with a spoonful of tomato paste to strengthen the flavor. Although most Italians will use passata also for the sauce.
What is the best pasta to serve with Bolognese Sauce?
In Italy, Ragu Bolognese is traditionally served with Tagliatelle. And preferably fresh egg Tagliatelle. Although I have been served pappardelle with the sauce. And of course, always cooked to al dente. The sauce is also used to make a very popular Lasagna alla Bolognese!
What to serve for dessert?
For dessert you are going to want a simple lighter dessert. For example a creamy Panna Cotta, a lovely Strawberry Semifreddo or how about a simple No-Churn Cappuccino Ice Cream?
Tips for making the Best Bolognese Recipe
- 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 while cooking.
- 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 two – three hours.
- Bolognese sauce as you can see does not contain garlic, oregano or basil.
There is no such thing as a quick Bolognese Sauce, Authentic Bolognese must be slow cooked for usually three hours, nothing rushed here. And when you try it, you’ll know it was worth every minute.
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.
More delicious Italian pasta sauces to try
- Easy Tomato Cream Sauce – the perfect sauce for ravioli.
- Fresh Tomato Sauce – the best sauce for using all those delicious summer tomatoes.
- Creamy Red Pepper Sauce – one of our favorite cream sauces, a definite must try!
- Parmesan Cream Sauce – a versatile sauce that can be used even as a dip.
Authentic Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 1 small/medium carrot
- 1 small celery stalk
- 1 small onion
- 10½ ounces ground beef (70-80%)
- 10½ ounces ground pork
- ½ cup dry red wine
- 2 tablespoons tomato paste
- 2¼ cups tomato puree (passata)
- 2-3 pinches salt
- 2 dashes pepper
- 1-2 whole bay leaves
- ⅓ cup milk (2 % or whole milk)
Instructions
- Cut the carrot, celery and onion very fine (but 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 (about 20-30 seconds) 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). Stir occasionally.
- 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!
Notes
Why Add Milk To The Bolognese Sauce?
The milk (sometimes heavy cream is used in the Bolognese sauce) is generally added if the pasta you are serving it with is a dry pasta, it is added at the end of the cooking time. But if you are using a fresh egg pasta, such as tagliatelle, adding it is optional. I always add it because I like the taste and flavor it gives the sauce.What Is The Best Red Wine To Use?
A medium-bodied red wine with a moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir is the best to use. A wine you would drink is always the best choice.Can You Use White Wine?
Red wine is always considered better to use with meat dishes and white with fish dishes, but if you are out of red and only have white you could definitely use it.How to store it
Any leftover sauce should be stored in an airtight container and refrigerated it will keep for up to 5 days in the fridge. The completely cooled sauce can also be frozen. Place in a freezer safe container, it will keep for up to 3 months. Thaw the sauce overnight in the fridge.Nutrition
Updated from September 18, 2019
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Hello Again…I had asked about this recipe I was making for Father’s Day and was concerned about the amount of liquid. I am so happy to report the sauce turned out amazing!! Everyone loved it. I did make it one day in advance to let the sauce and flavors marinate. I will definitely be making this again!! Thanks again!
Hi Vicki, thanks so much, so glad everyone enjoyed it. And yes letting it sit for a day is always a good idea! Take care.
Being something of a purist on this and having spent huge amounts of my youth in Italy. Spag Bol is one of those dishes that the English adopted that then developed into myth. Bolognese sauce does seem to have some basis in Italy but when I have had it in Florence and Bologna it seems to be mainly composed of tomatoes that a someone has shown a little meat to. Spag Bol is most definitely English/American. Just a personal note, there is an ongoing debate even in Italy about the inclusion of carrots in the recipe. For some, myself included, they make the sauce too sweet. One point that should be made, red wine is essential, without it Bolognese becomes a little ordinary.
I can say that carrots was used by my grandma 70 years ago. It’s used. Also, this is relatively similar to a bolognese she made. Obviously here way better.
Hi Robin, thanks and yes they are used. Take care!
I don’t understand where the liquid in this recipe is supposed to come from?
I’ve followed it to the letter with the exception of having slightly too little purée in the fridge but now that I’ve made it there’s certainly moisture in the dish but no “liquid” as such.
I don’t understand how I’m supposed to leave this on the hob for 3 hours now?
There’s nothing to reduce? I’m I going insane? Have I missed something?
The recipe says to put the milk in at the end of the three hours, is that a mistake? Am I meant to put it in now?
Hi Thomas, your puree should have some liquid and the wine also, but it is supposed to be very thick, and cooked on the lowest heat. Let me know.
Can this recipe be cooked in a crockpot?
Hi Bev, I haven’t tried it in a crockpot, but I think it would work. I would probably do it on low for about 6-8 hours. Although I would do the browning in a pan. Let me know if you try it. Take care!
Hi Rosemary, Let me start by saying I LOVE your recipes and probably one of the only emails I get that I consistently read. My question on this recipe…I’ve followed the recipe exactly, I didn’t drain the grease as it didn’t seem there was too much. I did double the recipe, but when I added the wine, it didn’t evaporate like I thought it should and I boiled it on high heat for about 5 minutes. Then I was worried I was cooking it to death, so I added the rest of the ingredients.
Can you tell me what could have gone wrong? I’m hoping it turns out good after the 3 hours as it has a strong wine flavor. 😑 I’m making this for Father’s Day tomorrow and have company coming. Please advise, and have a wonderful weekend!
Hi Vicki, thanks so much, glad you enjoy the recipes. The wine doesn’t exactly evaporate although most of the alcohol does. It should be fine, let me know how it goes. Take care!
When I went to let the liquid evaporate, I found that after 5-10 mins there was still a lot of liquid in the bowl, but I followed the measurements
Hi Rachel, go a little longer and raise the heat. I hope that helps. Take care!
Is there a substitute for the red wine ? pregnant and don’t want to buy a bottle just to use half a cup to cook with and no one else in my house will drink it
Hi Sara, you could use beef broth. I hope you enjoy it and congratulations on your pregnancy! Take care.
Hi Sara! Any leftover red wine I freeze for future cooking. It works great! No waste!
Excellent idea!
Hey you can get mini bottles of wine that are a glass size orrrrr you could freeze it in cubes to add to whatever meal your making straight from the freezer……congratulations and wish you well in your pregnancy I think the baby will love some ragu haha take care
You can use broth. Chicken broth worked well for me. I was actually presently suprised. BUT you can buy wine in small individual sized bottles appx 1ish cup sized.Just do not use “cooking wine” IF you cook down the alchole as stated in step 4 you will not have any alchole left.
Congrats on your pregnancy. !
Rosemary,
I have made Bolognese in the past but I tried your recommended receipt. I was delicious and very easy to prepare. Thank you so much.
Kirk
Hi Kirk, thanks so much, so glad you enjoyed it. Take care!
Is it meant to have no garlic?
Hi M, no garlic in bolognese. 🙂
This recipe is delicious! I make it a couple of times a year.
Hi Tracy, thanks so much, glad you enjoy it. Take care!
Am I missing something? Everyone is raving about this recipe but I found it quite bland and it’s making me feel I did something wrong because I’m the odd man out here lol. It could definitely be an error on my part, but I’m not sure where!
Hi Lauren, Bolognese is a basic recipe maybe you needed more salt. Take care!
Thanks for the reply Rosemary! I’ll try more salt and maybe some other spices next time
I think it was a bit bland too. I added anchovy and capers, with a teaspoon of smoked paprika, which jazzed it up no end. Also a teaspoon of sugar helps the bolignese go down.
Wine: er all the wines mentioned were Fench. What happened to Valpolicella, Barolo, Sangeovese, Barbera et al?? Surely, the excellent Italian reds go with Italian food?
Hi Mervyco, well I don’t know what they would say in Bologna! Take care.
Tried it for the first time and it’s delicious! 😋
I would just more salt next time.
Thank you posting this recipe.
I found your story to be inspiring.
Hi Michelle, thanks, glad you enjoyed it. Yes always taste for salt. Take care!
Hello. I made this yesterday. It was quite good. Should I have drained the fat after browning the beef/pork ?
Hi Nitul, if you find there is a lot of fat, you could but if it isn’t too much I leave it. Take care!
Looking forward to trying this, thanks! I sometimes add a little bit of grated nutmeg for a slightly exotic, Northern flavor.
Hi Tom, thanks so much, I hope you enjoy it! Take care!