A famous and often imitated sauce from Italy, Bolognese has plenty of controversy around it. What type of pasta it’s served with, the kind of meat, how much tomato, white, red, or no wine, milk or not, etc. This recipe removes all those questions because this is an authentic Bolognese sauce straight from the Bologna Chamber of Commerce. Also, Spaghetti Bolognese doesn’t exist in Italy.
Before getting into the recipe and history of Bolognese, I’d like to address the spaghetti issue. Even though it’s popular everywhere, especially in the US, in Italy there’s no such thing as spaghetti Bolognese outside of a few touristy restaurants. The reason is quite simple though and has nothing to do with Italians being snobbish about it, in fact, spaghetti is a popular choice for several pasta recipes. The issue is that ragù alla Bolognese is a thick, meaty sauce and spaghetti noodles are quite thin and won’t hold onto the sauce as well as a wider pasta like tagliatelle. In other words, use the right tool for the right job.
The History of Bolognese Sauce
The earliest recipe for ragù served with pasta is attributed to Alberto Alvisi way back in the late 1700s. He was a chef from Imola, a town near the city of Bologna, that cooked for Cardinal Barnaba Chiaramonti. The first documented recipe called a “Bolognese” came later in 1891 from Pellegrino Artusi in his cookbook “Science in the Kitchen and the Art of Eating Well.” This recipe is slightly different from today’s Bolognese but has many of the same base ingredients.
Because of its growing popularity and the many variations made to the recipe by people globally, the Italian Academy of Cuisine decided to research the history of the dish. After years of consulting cookbooks, families, chefs, and pasta makers, they registered and published the authentic ragù alla Bolognese recipe with Bologna’s chamber of commerce to preserve the heritage of this dish. That’s the recipe we’ll be making today.
There are still numerous recipe variations done today, which I’ll explore in another recipe. The most common changes are using red wine instead of white, adding more tomato, and ground beef and pork are more popular than pancetta and veal.
What is a Ragù?
The term comes from the French ragoûter which means “to revive the taste (or appetite).” In France, a ragout is a main course stew made with or without meat and cooked slowly over low heat. This type of cooking found its way into Northern Italy in the late 1700s, most likely during Napoleon’s occupation of the region.
The word ragù in Italian though, is a general term used for a meat-based sauce. Keep in mind also, it’s a meat-based sauce, and not a tomato-based sauce like a marinara or pomodoro. Types of ragù are also regionally different. Two of the most famous and popular ragù are ragù alla Bolognese, and ragù alla Napoletana. The southern Neapolitan sauce typically has more tomato and larger cuts of meat that can be served separate from the sauce after cooking.
Ingredients for Authentic Bolognese
These ingredients are from the authentic recipe for Bolognese, but even here a little variation is allowed, which I’ll address as we get to them.
Meat – The authentic recipe uses 300 grams of ground beef (about 10.5 ounces), and half that amount in pancetta (150g, or 5oz). The beef should be a fattier cut, like ground chuck, so look for 80/20 blends.
Vegetables – The base of the sauce uses an Italian battuta, which, like the French mirepoix, combines onion, carrot, and celery. You may have also heard the term “soffritto”, which is the Italian term for the battuta after it is cooked in butter or olive oil. Here we’ll be using 50g of onion, carrot, and celery, which should roughly be one carrot, one celery rib, and ½ a medium onion.
Cooking Fat – The recipe calls for 50g of butter or 3 tablespoons of extra virgin olive oil. This is what the vegetables will cook in.
Wine – A lot of modern recipes use red wine, but for the authentic version, white wine is used, about 200ml, roughly ¾ of a cup. The wine is cooked out before adding other liquids, so only the flavor is used if you’re concerned about any alcohol content.
Tomatoes – The recipe calls for 300g of either peeled tomato or tomato passata. Here I used a can of San Marzano peeled tomatoes. 300g is roughly 10.5oz, but just use a 14oz can of peeled tomato since that’s the closest you can get unless buying fresh tomato.
Stock/Broth – Here you can use either beef or vegetable stock, about 200ml. This part is optional, and you may not need it, as this is added when the sauce begins to look dry as it cooks. Use as needed.
Milk – Yes, authentic Bolognese uses milk, about 200ml. This is added closer to the end of the cooking and helps to cut some of the acidity from the tomatoes. Any dairy milk you usually drink is fine. In addition to milk, crème fraiche or heavy cream can also be added. This is suggested if you are using dry pasta instead of fresh pasta, but I usually never add it personally.
Seasoning – Salt and pepper to taste. That’s it. No garlic, oregano, basil, parsley, rosemary, fennel, etc. Bolognese is a simple sauce where the flavor of the meat shines through and requires no added herbs or spices.
How to Cook Authentic Bolognese Ragù
Before starting, prepare all your vegetables and the pancetta. Slice the pancetta into small strips like a rectangular dice. Peel the carrots and cut them, the celery, and onion into a small dice.
Add the pancetta to a deep pan or pot and begin cooking on a medium-low heat and allow to render about 8-10 minutes. Add the oil or butter and then the diced vegetables. Continue to cook on medium-low heat about 10 minutes. The vegetables should soften, and the onion should become translucent, but not browned.
Once the vegetables have softened, add the ground meat and bring the heat up to medium. Break the meat up and allow to brown, stirring occasionally. After a few minutes, the meat will release its juices, continue cooking until most of the liquid has evaporated. Now add the wine and cook until it has evaporated as well. This whole process should take about 10-15 minutes or so.
After the wine has evaporated, add your peeled tomatoes or passata. If using peeled tomatoes (preferred choice), either crush them by hand before adding, or use a fork or back of a wooden spoon to crush them inside the pot. After mixing everything together, turn the heat down to low and allow to simmer for at least 2 hours.
Check and stir the Bolognese about every 20 minutes. If the sauce begins to look dry, add some stock and keep cooking. When the sauce is about 20 minutes from being done, stir in the milk and combine. When the sauce is done, remove from the heat and stir in the crème fraiche or heavy cream at this point, if using. Now the sauce is ready to be used how you choose.
If serving over pasta like tagliatelle, bring a large pot of heavily salted water to a boil around the time you add the milk. If using fresh pasta, cook about 2-3 minutes. If using dry, cook as directed, about 1 minute less than the recommended time for al dente. Add some sauce to a large skillet over medium heat, then, using tongs or a pasta server, transfer the pasta to the pan and add a little of the starchy water. Cook with the sauce, stirring often, adding some more sauce on top. Once fully cooked and mixed, plate and serve, grating fresh Parmigiano-Reggiano on top.
Authentic Ragù alla Bolognese Options
Remember, this recipe is for the authentic version registered in Bologna, Italy. If you want to try a truly authentic Italian recipe, try it as it’s written first. If you want to make a few changes to suit your palate, however, please feel free to do so. If you’re making this in your own home for your own dinner, no one will judge you for using spaghetti or bacon or adding garlic and basil.
Tomato Choice – The recipe calls for either peeled tomatoes or tomato passata. I’ve also seen 5-6 tablespoons of tomato paste instead, but you’ll definitely need more liquid if going that route. If you’re not familiar with passata, it is basically tomato sauce that’s been strained of any skin and seeds and is usually sold in bottles instead of cans. You can also use fresh tomatoes if you prefer. Good quality Italian San Marzano tomatoes are best but can be difficult to find fresh in most areas, which is why canned, peeled tomatoes are typically used.
Meat Options – The authentic recipe calls for a mix of beef and pancetta. The pancetta adds a great flavor to the dish but can also be a little pricey and not readily available everywhere. Other good options include veal, ground pork, and ground sausage.
Wine – White wine is used in this recipe, but red wine can and is often used instead. The important thing is not to use a cheap cooking wine, use something you’d actually be willing to drink. Good choices include pinot grigio, sauvignon blanc, and chardonnay. Avoid sweeter wines or a chardonnay that’s too “oaky.” If using red wine, a pinot noir, merlot, or cabernet sauvignon is a good choice. People like red wines for cooking because of their bolder flavors and added tannins, while white wines tend to be lighter and more acidic.
Pasta – Bolognese makes a great sauce, but you’re not simply limited to a long noodle pasta dinner. Another very popular dish is Lasagna Bolognese, Gnocchi Bolognese, or serve the ragù with polenta. Many people will also serve it simply with a good bread to mop up the sauce. When serving with pasta, the most traditional choice is fresh tagliatelle. Other good options are fettuccini, pappardelle, or any wider or thicker pasta that can hold onto the ragù.
Storing Bolognese Sauce
This is a great recipe to make in bulk and store for later usage. Once cooked and cooled, you can store in the refrigerator for 3-4 days.
For best storage, Bolognese freezes quite well. Allow to cool and place in an airtight container like a zipper lock freezer bag or canning jars. Should be good at least 3-4 months in the freezer. A quart size bag should be good for a pound of sauce. If planning to freeze, don’t mix all of the sauce with a pasta and freeze on its own.
📋 Recipe
Authentic Bolognese Sauce (Ragù alla Bolognese)
Ingredients
- 150 grams pancetta, (about 5 ounces)
- 3 tablespoons extra virgin olive oil , or 50 grams butter
- 50 grams celery , diced (about 1 celery rib)
- 50 grams carrot , peeled and diced (about 1 medium carrot)
- 50 grams onion , diced (about ½ a medium onion)
- 300 grams ground beef, (about ⅔ a pound, 80/20)
- 200 milliliters white wine, (about ¾ a cup)
- 300 grams peeled tomato or tomato passata, (about 10.5 ounces)
- 200 milliliters beef or vegetable stock , optional (about ¾ a cup)
- 200 milliliters milk, (about ¾ a cup)
- 100 milliliters heavy cream or crème fraiche , optional (about ½ a cup)
- Salt and pepper to taste
Directions
- Before starting, prepare all your vegetables and the pancetta. Slice the pancetta into small strips like a rectangular dice. Peel the carrot and cut it, the celery rib, and ½ onion into a small dice.
- Add the 5oz diced pancetta to a deep pan or pot and begin cooking on a medium-low heat and allow to render about 8-10 minutes. Add 3 tablespoons oil or butter and then the diced vegetables. Continue to cook on medium-low heat about 10 minutes. The vegetables should soften, and the onion should become translucent, but not browned.
- Once the vegetables have softened, add the 10.5oz ground meat and bring the heat up to medium. Break the meat up and allow to brown, stirring occasionally. After a few minutes, the meat will release its juices, continue cooking until most of the liquid has evaporated. Now add the ¾ cup wine and cook until it has evaporated as well. This whole process should take about 10-15 minutes or so.
- After the wine has evaporated, add your 10.5oz peeled tomatoes or passata. If using peeled tomatoes (preferred choice), either crush them by hand before adding, or use a fork or back of a wooden spoon to crush them inside the pot. After mixing everything together, turn the heat down to low and allow to simmer for at least 2 hours.
- Check and stir the Bolognese about every 20 minutes. If the sauce begins to look dry, add some stock and keep cooking. When the sauce is about 20 minutes from being done, stir in the ¾ cup milk and combine. When the sauce is done, remove from the heat and stir in the crème fraiche or heavy cream at this point, if using. Now the sauce is ready to be used how you choose.
- If serving over pasta like tagliatelle, bring a large pot of heavily salted water to a boil around the time you add the milk. If using fresh pasta, cook about 2-3 minutes. If using dry, cook as directed, about 1 minute less than the recommended time for al dente. Add some sauce to a large skillet over medium heat, then, using tongs or a pasta server, transfer the pasta to the pan and add a little of the starchy water. Cook with the sauce, stirring often, adding some more sauce on top. Once fully cooked and mixed, plate and serve, grating fresh Parmigiano-Reggiano on top.
Equipment Used
Notes
Your Notes
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Lola
"There's no such thing as spaghetti Bolognese in Italy."
*gasps* and *clutches pearls*
Recovering from shock. Will dedicate a weekend for this sauce. Thank you, Chef!
Chris Pezzana
I probably shouldn't say "in Italy", but they definitely get annoyed in the Bologna area if you ask for it with spaghetti heh. The larger pasta noodles definitely hold up better to thick sauces though, so I get it. I will say I preferred this on tagliatelle more than I did served with pappardelle.