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
About how much pasta for 6 servings?
Hi Carl, about 12 ounces of dry pasta for 6 servings. Take care!
Every one loved the completed dish
Hi Frank, thanks so much, glad everyone enjoyed it. Take care!
Fabulous! Perfectly authentic taste and texture / consistency of a wonderful Italian sauce. Thank you for sharing step-by-step to make sure the recipe is done correctly. This recipe is a keeper.
Hi Lea, thanks so much, glad you enjoyed it. Take care!
It seems like there’s a lot of liquid in my Dutch oven right now. LOL Can I leave it uncovered for the duration of the cooking to reduce the liquid?
Hi Jeremy, leave it half uncovered. 🙂
Could I make this a day or two in advance and still have it be as flavorful?
Hi Niccole, yes you can and it will probably be more flavourful. Store in the fridge in an airtight container. I hope you enjoy it. Take care!
I truely love this recipe and I don’t change anything. I serve it on pappardelles and sprinkle juste a bit of parmesan. With a fresh baguette of course.
Thank you so much for this!
Hi Jolaine, thanks so much, so glad you enjoy it. Take care!
I added some mushrooms because I didn’t want them to go to waste. Otherwise, exactly as written.
Hi Susan, thanks, sounds good, glad you enjoyed it. Take care!
Your recipe is delicious just the way it is! I hate when pp leave comments changing your recipe.
Hi Linda, thanks, that’s ok it just isn’t authentic anymore. 🙂 Take care and have a great Sunday.
Yes, This is my second time making this sauce. It’s an excellent sauce. I also added Better than bouillon Italian herb along with a jar of Rao tomato sauce with basil.
I’m going to use the sauce for lasagna and spaghetti. I tripled the recipe.
Hi Cornelia, thanks glad you liked it. Take care!
This was really good! I added a lot of garlic and a parm regg rind, even if that probably disqualifies it as authentic Bolognese.
Hi Fred, that’s ok sounds good, glad you enjoyed it, take care!
For years I been making a sauce for pasta or for lasagna using 2 lb ground chuck to 1 lb of sweet Italian sausage. I cook that with onions red pepper and Italian herbs and spices. For lasagna, I put in 2 thin layers of cottage cheese mixed with a lot of Parm chz and parsley with each layer of meat and layer of mozzarella chz. The cot chz produces a nice creamy mix with the tomato meat sauce similar to the Bolognese sauce and to me has more taste then ricotta chz which is not healthy.
Hi Cliff, that sounds interesting although I can’t agree on the ricotta being unhealthy. Cottage cheese has a lower fat content, ricotta cheese is higher in calcium and selenium, as well as vitamins A, E, D, and B2. Ricotta is also more suitable for a low-carb diet, as it has fewer carbohydrates than cottage cheese. Take care!
What is “must not too much that it becomes pulpy”? Is that a warning against not cutting the vegetables finely enough, or against cutting them TOO finely?
Hi Vince, it does say (I say it 3x) about cutting the vegetables too finely. I did change the must to but. Take care!
The recipe does not indicate when to drain the fat. You do drain it, don’t you?
Hi John, no I don’t drain it, I never seem to have very much, if you find you have too much, then yes you can drain some off. Hope that helps. Take care!
Could you simmer this in the crockpot after cooking the meat and veggies separately?
Hi Andrea, I think you could, let me know how it goes if you try it. Take care!
I added a little bit of worcestershire sauce.& a tiny bit of beef base as i didn’t have pork
And some mushrooms for umami
Hi Scott, thanks so much, glad you enjoyed it. Take care!
This is wonderful! My teenage son and I loved it. I served it with crusty bread and a side of asparagus.
Hi Joni, thanks so much, so glad your son loved it too! Take care!