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Home » Ingredient » Pasta » Authentic Bolognese Sauce

Authentic Bolognese Sauce

By: Rosemary Published: December 28, 2022 Updated on: December 28, 2022

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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!

Bolognese sauce in a grey bowl.

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.

Table of Contents

  • What is Bolognese Meat Sauce made with
  • What is the difference between Meat Sauce (Ragu) and Bolognese?
  • How to make Bolognese Sauce
      • Never Miss a Recipe!
  • Why add milk to the Bolognese Sauce?
  • What is the best pasta to serve with Bolognese Sauce?
  • What to serve for dessert?
  • Tips for making the Best Bolognese Recipe
  • Can you use White wine?
  • How to store the Bolognese sauce
  • More Authentic Italian Recipes
  • Authentic Bolognese Sauce
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

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
Pasta with sauce in a big bowl and some on a small white plate.

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.

Bolognese sauce and pasta in a grey bowl.

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.

Sauteed vegetables before and after cooked.

Raise the heat to medium and add the ground beef and pork, stirring and breaking up the meat as it cooks and browns.

Add the ground beef and pork to the vegetables.
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    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.

    The passata and bay leaf added.

    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.

    The sauce thickened and cooked.

    After three hours remove the bay leaf and add the milk, heat the sauce thoroughly, for a couple of minutes.

    Adding the milk to the sauce.

    Serve over cooked pasta.

    Sauce on a spoon.

    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 and 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 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

    1. Use an equal part of ground beef and pork, make sure it is not too lean, more on the fatty side.
    2. Be sure to cut (with a knife) the carrot, celery stalk and onion finely but not so much that it may become pulpy.
    3. Sautee your vegetables first on low heat then add the meat, which is cooked on a higher heat.
    4. True Bolognese is cooked on the lowest heat for at least two – three hours.
    5. 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.

    Sauce and pasta on a fork.

    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 the Bolognese sauce

    Any leftover sauce should be stored in an airtight container and kept in the refrigerator. 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.

    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.

    Pasta and sauce on a white plate.

    More Authentic Italian Recipes

    • Authentic Cacio & Pepe
    • Best Pizza Dough
    • White Sauce Lasagna
    Sauce and pasta in a bowl with some on a fork.

    Authentic Bolognese Sauce

    Rosemary Molloy
    This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with fresh ingredients and cooked low and slow.
    5 from 186 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 3 hrs
    Total Time 3 hrs 20 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 6 servings
    Calories 335 kcal

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 small/medium carrot
    • 1 small celery stalk
    • 1 small onion
    • 10 1/2 ounces ground beef (70-80%)
    • 10 1/2 ounces ground pork
    • 1/2 cup dry red wine
    • 2 tablespoons tomato paste
    • 2 1/4 cups tomato puree (passata)
    • 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 (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

    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

    Calories: 335kcalCarbohydrates: 12gProtein: 20gFat: 23gSaturated Fat: 8gCholesterol: 71mgSodium: 341mgPotassium: 838mgFiber: 3gSugar: 7gVitamin A: 2632IUVitamin C: 13mgCalcium: 53mgIron: 4mg
    Keyword Authentic bolognese sauce, Bolognese Ragu, Bolognese sauce, bolognese sauce recipe
    Tried this recipe?Let us know how it was!

    Updated from September 18, 2019

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      Beef, Main Dish, Pasta, Pork, Sauces, Dips & Frostings

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      1. Christina says

        December 26, 2022 at 6:10 pm

        Great recipe except, the type of meat mentioned is not used in an authentic ragù alla Bolognese. Pieces of cut meat should be used.

        Reply
        • Rosemary says

          December 26, 2022 at 7:32 pm

          Hi Christina, no that is not Bolognese with cut meat, that is Neapolitan Ragu. 🙂

          Reply
      2. Karen Kaltwasser says

        December 18, 2022 at 10:21 am

        Can the authentic bolognese sauce be made in a slow cooker or pressure cooker?

        Reply
        • Rosemary says

          December 18, 2022 at 1:01 pm

          Hi karen, maybe a slow cooker but not a pressure cooker. It needs to go slow and low. Try it with a slow cooker. I really don’t use one, so I can’t say exactly how long. Let me know if you try it. Take care.

          Reply
      3. Nancy Miller says

        December 4, 2022 at 10:41 pm

        Thank you for this recipe! Also known as, ragù alla Bolognese, the Bolognese sauce is a paste made of meat found in Bologna in Italy (Root 94). The recipe for this unique meat sauce was first documented in the 18th century in Bologna. In 1982 the Italian Academy of Cuisine ‘Accademia Italiana Della Cucina’, recorded and set down a formula for ‘typical Bolognese ragù’ You can view more facts about bolognese sauce: https://ivypanda.com/essays/bolognese-sauce-and-italian-gastronomic-tradition/

        Reply
      4. Jenna says

        November 12, 2022 at 10:46 pm

        I’m on the first hour of simmering/ cooking very low… house smells amazing!!! One question for future batches does it freeze well?

        Reply
        • Rosemary says

          November 13, 2022 at 7:01 pm

          Hi Jenna, thanks, and yes it can be frozen. It will keep for up to 3 months in the freezer. I hope you enjoy it! Take care.

          Reply
      5. Karen Kaltwasser says

        November 11, 2022 at 2:59 pm

        Hi there, I’ve just started to prepare the veggies and discovered that I’m out of red wine can I substitute white wine?

        Reply
        • Rosemary says

          November 11, 2022 at 3:07 pm

          Hi Karen, sure that would work. Let me know how it goes. 🙂

          Reply
      6. Tracey Kosasih says

        October 29, 2022 at 8:12 pm

        Hi, can I do heavy cream instead of milk? And which is a better substitute for the dry wine: dry vermouth or beef stock?

        Thanks

        Reply
        • Rosemary says

          October 29, 2022 at 8:34 pm

          Hi Tracey, sure add 3 tablespoons of cream and 2 tablespoons of water (mix together). You could probably substitute with either. Let me know how it goes.

          Reply
      7. Kynthia says

        October 27, 2022 at 12:34 am

        5 stars
        Simmering as I type. After all but the milk is added this sauce holds a LOT of promise.

        My change was I love the fruitiness of tomatoes so instead of generic red wine, I opted for dry vermouth. Dry vermouth has a lovely white wine dryness with a magnificent bouquet of fruit.

        This sauce will be used over mushroom and black truffle gnocchi.

        BTW, the house smells sooo amazingly delicious. I love Bolognese and this sauce recipe is staying in my collection.

        Reply
        • Rosemary says

          October 28, 2022 at 3:05 pm

          Hi Kynthia, thanks so much, great idea with the vermouth. Take care and have a wonderful weekend!

          Reply
      8. Peggi says

        October 24, 2022 at 8:32 pm

        How many servings does this make?

        Reply
        • Rosemary says

          October 24, 2022 at 8:45 pm

          Hi Peggi it should serve 6. 🙂

          Reply
      9. Liesbeth says

        October 10, 2022 at 3:27 pm

        5 stars
        Really good, my go to recipe for bolognese

        Reply
        • Rosemary says

          October 11, 2022 at 4:47 pm

          Hi Liesbeth, thanks so much so glad you like it. Have a great week, take care.

          Reply
      10. NDEfex says

        September 20, 2022 at 3:43 am

        5 stars
        Outstanding!!! Thank you for sharing!

        Reply
        • Rosemary says

          September 21, 2022 at 9:06 pm

          Thanks so much, glad you enjoyed it. Take care!

          Reply
      11. Patsy says

        September 5, 2022 at 12:35 pm

        No seasoning or herbs or garlic!! Is that correct??

        Reply
        • Rosemary says

          September 5, 2022 at 6:43 pm

          Hi Patsy, that’s correct, just a listed in the recipe. 🙂

          Reply
        • Nat says

          September 16, 2022 at 12:35 pm

          It is correct, authentic Italian Bolognese does not have garlic or herbs in it

          Reply
          • Rosemary says

            September 16, 2022 at 3:40 pm

            Hi Nat, that’s correct it doesn’t. 🙂

      12. Nancy says

        September 4, 2022 at 5:52 am

        So you never drain the grease that comes out of tge ground beef and pork?

        Reply
        • Rosemary says

          September 4, 2022 at 3:37 pm

          Hi Nancy, no don’t drain it. I hope you enjoy it. Take care!

          Reply
      13. Guillaume says

        September 1, 2022 at 6:52 pm

        5 stars
        Delicious

        Reply
        • Rosemary says

          September 1, 2022 at 7:34 pm

          Hi Guillaume, thanks so much, glad you enjoyed it. Take care!

          Reply
      14. STEPHANIE DAWN SCHEID says

        August 24, 2022 at 9:32 pm

        Can I just skip the milk?

        Reply
        • Rosemary says

          August 24, 2022 at 11:22 pm

          Hi Stephanie, yes you can, I hope you enjoy it. Take care.

          Reply
      15. Dan says

        July 23, 2022 at 3:42 pm

        I lived in Italy in the 70’s and nutmeg was very important to a good bolognese, has that changed?

        Reply
        • Rosemary says

          July 23, 2022 at 5:47 pm

          Hi Dan, yes some add it, I don’t because I’m not crazy about it. But you can if you want. Take care.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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