AUTHENTIC RAGU’ ALLA BOLOGNESE (THE OFFICIAL BOLOGNESE SAUCE RECIPE)

There are many versions of “Bolognese sauce” around the world, but the real Ragù alla Bolognese is a completely different story.

Rich, slow-cooked, and deeply flavorful, this traditional meat sauce was officially deposited at the Bologna Chamber of Commerce by the Accademia Italiana della Cucina to preserve the authentic recipe.

Unlike the tomato-heavy sauces often found abroad, true Bolognese ragù is meat-forward, gently simmered for hours, enriched with milk, wine, and just a touch of tomato.

The result is an incredibly velvety sauce traditionally served with tagliatelle, never spaghetti.

This is the classic version from Bologna, just as Italian grandmothers have prepared it for generations.

DOWNLOAD PDF WITH BOLOGNESE SAUCE RECIPE HERE:

BologneseRaguRecipe

Cooking Times

• Preparation time: 20 minutes
• Cooking time: 2 hours 30 minutes
• Total time: 2 hours 50 minutes
• Servings: 6

Ingredients

• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 7 oz ground beef (preferably chuck)
• 3.5 oz ground pork
• 3.5 oz pancetta, finely minced
• 1/2 cup dry white wine
• 1 cup whole milk
• 2 tbsp tomato paste or 1/2 cup crushed tomatoes
• 1 cup beef broth
• Salt, to taste
• Freshly ground black pepper, to taste

To serve

• 1 lb fresh tagliatelle
• Freshly grated Parmigiano Reggiano

Instructions

1. Prepare the soffritto

In a large heavy-bottomed pot, melt the butter with the olive oil over medium-low heat.
Add the finely chopped onion, carrot, and celery and cook gently for 8–10 minutes, stirring often, until softened and fragrant.

2. Cook the pancetta

Add the minced pancetta and cook for 3–4 minutes until it releases its fat and becomes lightly golden.

3. Brown the meat

Add the ground beef and pork. Cook over medium heat, breaking up the meat with a wooden spoon until fully browned and evenly cooked.

4. Deglaze with wine

Pour in the white wine and cook until the alcohol evaporates completely.

5. Add the milk

Stir in the milk and simmer gently until it has mostly evaporated. This step tenderizes the meat and creates the characteristic creaminess of authentic ragù.

6. Add tomato and broth

Stir in the tomato paste (or crushed tomatoes) and the beef broth. Season lightly with salt and pepper.

7. Slow simmer

Lower the heat and let the ragù simmer very gently for about 2 hours, partially covered. Stir occasionally and add a little broth if the sauce becomes too thick.

The finished ragù should be rich, thick, and deeply flavorful, not watery or overly red.

8. Cook the pasta and serve

Cook the tagliatelle in salted boiling water until al dente. Toss with the ragù and finish with generous freshly grated Parmigiano Reggiano.

Nonna’s Tips & Tricks

• Never serve with spaghetti. In Bologna the traditional pairing is tagliatelle.
• The secret to authentic flavor is slow cooking — the ragù should barely simmer.
• Adding milk before the tomato softens the acidity and gives the sauce its classic texture.
• If possible, use fresh pasta for the most authentic experience.
• Ragù tastes even better the next day, once the flavors fully develop.

Nutritional Facts (Approx. per serving)