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Bolognese Sauce, The Authentic Italian Recipe

Bolognese Sauce is the most famous Italian sauce in the world and this is the true, authentic, Italian recipe for an incredible sauce that will make you fall in love with your pasta!
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Bolognese Sauce, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 15 minutes
  • Cook 2 hours
  • Servings 6 people

Bolognese Sauce, or Ragù alla Bolognese in Italian is the world’s best-loved and best-known meat sauce prepared with Ground Beef, Bacon and Tomato Puree. There are so many different versions of Ragù alla Bolognese because every family has its own traditional recipe that is passed down from generation to generation and everyone thinks theirs is the true original recipe. The original recipe for Bolognese Sauce, however, is part of Italy’s cultural heritage, which is why it was deposited at the Bologna Chamber of Commerce in 1982.

Bolognese sauce is slowly cooked with a dry white wine and with milk or cream added for richness. It’s similar to Meat Sauce (Ragù di Carne) but it differs in the type of meat used: a mix of ground beef and ground pork for bolognese sauce, pieces of whole meat for classic meat sauce. Don’t be scared about adding milk, it’s how it’s done in Italy and it’s delicious: you just have to try it and if you won’t like you could simply next time you make this sauce. To make the best Bolognese Sauce, you’ll also need Pancetta: the best Italian unsmoked bacon.

Please note that in order to succeed with this recipe you’ll need time and patience: this sauce must be left cooking slow and low for the best results. Take in account 2-4 hours of cooking time: the more, the best. Also, avoid adding extra seasonings to this sauce: salt and pepper will suffice.

Ragù alla Bolognese, is used not only as a sauce for pasta but also to prepare Lasagne al Forno, Cannelloni, Conchiglioni Ripieni di Carne and many, many other recipes.


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  1. To make Bolognese Sauce, start by finely chopping the vegetables (celery, carrot and onion) with a knife. Slowly wilt the mince in the oil and butter while maintaining a gentle flame. Once the vegetables are well wilted, raise the flame and add the Pancetta and brown it. Then add the rest of the ground meats and always over high heat and continuing to stir with a wooden spoon brown everything well. With the help of the spoon break up the pieces of meat so that they are very small.

  2. Add and stir half a glass of wine and once it has evaporated, season lightly with coarse salt and then a sprinkling of freshly ground pepper. Now pour in the tomato puree, tomato paste, stir well, cover with a lid leaving a small opening for the steam to escape and cook on a low flame for at least 2 hours taking care to stir occasionally.


  3. After the two hours have passed, pour in the glass of milk, turn up the heat and let it reduce. Add salt and pepper, to taste. Here you go: your authentic Ragù alla Bolognese is ready to put on some pasta or to fill a delicious lasagna.


To make Bolognese Sauce, we recommend using an earthenware casserole dish if you have a gas stove, or a cast-iron casserole.


You can store Bolognese Sauce in convenient sterilized glass jars. To do this pour the sauce while still hot into the jars, close them and boil them in a bain-marie for 15-20 minutes. You can also store your ragù in the freezer by creating many small monoportions to defrost from time to time.