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
Such an easy recipe that I’ve made probably 10 times now. Never fails and is so simple and delicious.
Hi Lana, thanks so much, so glad you like it! Take care!
I forgot to add the wine! It’s been simmering for 30 minutes can I add now?
Thank you so much!
Hi Maria, now you can’t add it now, but it will be good. Let me know. Take care!
Hi. Recipe is great. I think it needed a bit more salt. Are we supposed to season the meat before cooking it? Have you added garlic?
Hi Miguel, thanks, glad you like it, no brown the meat before seasoning. No garlic is added because there isn’t any in the authentic recipe, if you want you can. Hope that helps. Take care!
Can you use pancetta instead of the pork?
Hi Laura, I think you could, just make sure it’s very finely chopped. Let me know how it goes. Take care!
Hi. What can you substitute the wine with as we are Muslim and don’t consume alcohol. Thanks
Hi Sadia, you could substitute with broth or just leave it out. If you use broth I would use 1/4 cup rather than 1/2 cup. Let me know how it goes. Take care!
In my poor knowledge, wine shouldn’t be a problem for cooking. It’s alcohol evaporates with the heat, therefore it disappears.
Hi Luis, this is true but I think she doesn’t use alcohol in any way. 🙂
How much pasta should I boil when making the recipe 1x?
Hi Chris, approximately 12 ounces more or less of pasta. Hope that helps. Take care!
Good recipe, however… How do you prevent milk from curdling? After all, tomatoes and wine are all acidic. It curdled for me. Do you just eat it curdled lol?
Hi Anna, to tell the truth I have never had the milk curdle and I have never heard it happening before. Maybe try using room temperature milk or heat it a bit or just leave it out if you prefer. Hope that helps. Take care and Happy New Year!
Excelent recepie
Hi George, thanks so much, glad you liked it. Take care!
Made this recipe!!we all loved it!!💕💕 making it for the holiday!!! Thang you!! Looking forward for more Italian recipes
Hi Benedetta, thanks so much, so glad everyone enjoyed it. Take care!
If I don’t have the wine what is a replacement
Hi Crystal, you could use a bit of beef broth, but it could change the taste a bit. Let me know how it goes. Take care!
I noticed there is no garlic in this recipe. Is that typical of authentic Italian recpie’s?
Hi Teri, no it just depends on the recipe, some don’t contain garlic, this is one of them. 🙂 Take care!
Hi there…I’ve noticed on occasion that this is not topped with any cheese and it was even noted in a documentary video I watched. Is this really the case?
Hi Darrin, originally it wasn’t, but now whenever I am served it here in Italy (restaurant or friends) parmigiano is always on the table if you wish to use it. I love parmigiano so I never pass it up! 🙂 Take care!
What king if red wine is needed?
Hi Alice, 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. Hope that helps. Take care!
I once worked with colleagues from Bologna and I made this for them the other evening when we had a catch-up. They loved it and said that this is as good as it gets and far better than any restaurant. Thanks for a great recipe and I’m about to make another large batch (5L pot) and let it cook low in the oven for at least 3hrs. And….. now to drink the rest of the Barolo left in the bottle!
Hi James, thanks so much, so glad you and everyone enjoyed it. Haha good idea, salute! Take care.
Hello! Any recommendations on which brand of tomato purée and tomato paste to use ?:)
Hi Ariana, a good brand that I is usually readily available is Mutti. Hope that helps.
YOUR RECIPES ARE GREAT, GIOVANNI PIZZOFERRATO.
Hi Giovanni, thanks so much, I really appreciate that! Take care and have a great weekend!
The recipe is spot on; however, I did add a teaspoon of nutmeg that kick this up another notch for me.
Hi Jerome, thanks so much, so glad you enjoyed it. Thanks for letting me know about the nutmeg. Take care!
I’m making this today! After visiting Italy, I can honestly say there is no better food!! One question, I am making a double batch. I don’t need to drain the grease from the meats?
Hi Rhonda, haha I have to agree with you! Unless you use a very fatty ground beef, I would drain some, but if it isn’t there is no need. Let me know how it goes. Take care!
This recipe took us all back to Italy! I’m making it again for a birthday dinner. It was perfect! If you can make a good ragu recipe, I’d live to try that, too. Thanks!
Hi Rhonda, thanks so much, glad I could bring back memories and that it was enjoyed at the birthday dinner. I do have a quicker meat recipe https://anitalianinmykitchen.com/fettuccine-and-meat-sauce/ and I am working on my mil’s beef sauce recipe. Take care!
Don’t tinker with ingredients!!
Absolutely perfect 👌
Hi Lambros, thanks so much, so glad you like it. Take care and have a great weekend!