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.
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
Best Bolognese I’ve tasted outside an Italian restaurant. Thank you for sharing.
Now that’s a compliment, thanks so much Michael. 🙂
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?
Hi John, no the mixture should not boil, just simmer. Let me know how it goes.
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!
Hi Rachel, thanks so much, so glad you enjoyed it. Take care.
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!
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.
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.
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.
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.
Hi Kevin, thanks so much, and good to know about the red wine. Take care.
Hello, would like to try this. Do you drain the grease from the beef/ pork? Thank you.
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.
simply delicious
How much pasta do you recommend cooking for this sauce recipe? I plan on using fettuccini when I make this.
Hi Jacqueline, I would say a pound of pasta would work, let me know how it goes.
Is there a way to have this sauce in a more runny version that would work for spaghetti?
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.
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!!
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.
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.
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.
Hi Earl, thanks so much, let me know how you like it. Have a great weekend.
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!!
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. 🙂
how much wine? not in your recipe list
Hi Kj, thanks so much, I added it. 🙂
Where is the wine in the ingredients. How much wine and what type of wine??
Thanks I added it. 1/2 cup dry red wine.