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
This recipe is amazing!! My husband LOVES Italian food and so far this is his favourite!!
Hi Heather, thanks so much, glad he likes it. Take care!
Our new favourite bolognaise receipe. My husband is Italian and he absolutely loved it. Thank you so much for sharing!
Hi Bec, thanks so much, so glad your husband enjoyed it. Take care!
Can you list the recipe for the ragu? I had the dish in Bologna the waiter said there are chunks of veal and pork and some San Marzano tomatos. Do you have a resicpe for this? You mention the difference above but you use beef instead of veal. Would you mind posting the receipe? Love the site. I am very glad I found it on Pintrest. We are looking forward to trying more of your recipes.
Hi Jack, you could use the sauce recipe from my polenta recipe, it is very much like that. You could substitute with chunks of veal and pork for the sausage and ribs. And thanks so much, I hope you enjoy the recipes you try. Take care!
Hi Rosemary, I have made this recipe of yours so many times, I can’t remember how many. No alterations or changes it is just so simple but, oh so delicious, however, I have made it sometimes with Springbok or Oryx ground venison mixed with ground pork and it is also delicious. A true family favourite. Lots of good wishes from here in South Africa. Ian.
Hi Ian, thanks so much, so glad you like it. Sounds delicious, Italians like to use wild boar, it’s very popular in Florence. Take care and good wishes to you also!
It’s lasagne, not lasagna.
Hi Lena, lasagne is plural for lasagna. 🙂
Bolognese is NOT made with red wine. it is White, I changed it and yes pretty good
Hi Anne, all the Italians I know in Italy make it with red wine.
Could I puree San Marzano whole tomatoes instead of the tomato puree you suggest?
Hi Lukas, yes you could, I would remove the seeds first, seeds can cause the sauce to be bitter. Hope that helps. Take care!
Why can’t you use Fresh Tomatoes, like San Marzano for instance?
Hi Lukas because you want a smooth sauce and not a chunky one for bolognese. You could puree the tomatoes yourself if you wanted. Hope that helps.
I made this bolognese a few months ago and my family loved it. I am making it again today and when I told my husband and son, they were both excited.
Hi Denise, thanks so much, so glad they enjoy it. Take care!
I’m not Italian, but just the thought of adding milk in a Bolognese is just lame. Sorry.
Hi Jardar, why would it be lame? This is written in the post- Why add milk to the 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.” Hope that helps. Take care!
Hello Vegarud,
Most traditional Bolognese recipes call for milk. Apart from the flavour it reduces the acidity of the tomatoes.
Very good! But for some reason mine came out with a very watery consistency. I 4x the recipe. Any idea why this could be?
Hi Vittoria, I really don’t know why, although you could raise the heat and let the extra liquid evaporate. Glad you liked it though. Take care!
I’ve made this 3 times now. First was following to a t except used a combo of beef pork and veal, second used white instead of red wine and didn’t like it very much. Today I’m making it and am using only home made chicken sausage so we’ll see how this work.
Never thought it could be this easy!
Hi Sudsy, thanks so much, so glad you like it. Take care and have a great week!
What would you recommend as a replacement for the wine? I really want to make this, but we are an alcohol free household?
thanks
Hi Aaron, you could leave it out, or add some beef or vegetable broth. Let me know how it goes. Take care!
I have made this three times and my family loves it! Today my 4 year old joined me in cooking it. So easy. So tasty.
Hi C OBrien, thanks so much, so glad you and your family enjoy it. So glad your 4 year old helped. Take care!
Aaron- would you be able to use a non alcoholic wine or a cooking wine? I often do that for recipes. 😊
This is my go to Bolognese sauce. I batch cook 6 times the amount for at least 6 hours and freeze. I love it!
Hi John, thanks so much, so glad you like it. Take care and have a great weekend!
Best (and easiest) Bolognese recipe there is. Made it so many times for the family I’ve lost count. Thought it was about time I said thank you.
Hi Richard, thanks so much, so glad you and your family like it. Take care!
G’day Rosemary,
I just made this dish after years of cooking different bolognese recipes, and I must say, it was delicious. I cooked it just as you had described with nothing else added. and yummo. Thank you again from one of your fans down under.
Hi James, thanks so much, so glad you enjoyed it all the way to Australia! Take care.
Hi I made this last week for my husband and he said it was the best one I have ever made I have friends coming tomorrow, we were going out for dinner but now we have snow so I cooking the sauce tonight and turning out a Lasagne
For dinner at home I love it so hope my guest do to.
Many Thanks Lucia
Hi Lucia, thanks so much, glad you and your husband enjoyed it. I hope your guests did too! Take care!