This traditional Italian bolognese sauce follows the officially registered Italian recipe from Bologna, the birthplace of bolognese. I traveled to Bologna in 2019 partially to try this recipe firsthand, and of course to try other great local recipes! I tried this bolognese in 3 restaurants in Bologna including a 159-year-old Trattoria named Del Rosso.
History
Bolognese sauce, or Ragù alla Bolognese, originates in Bologna, Emilia-Romagna in northern Italy. Unlike the tomato-heavy “spaghetti bolognese” seen elsewhere, authentic Italian Bolognese emphasizes a rich, slow-cooked meat base with finely diced vegetables, wine, milk, and a touch of tomato.
The Official Italian Recipe for Bolognese Sauce
In 1982, the Accademia Italiana della Cucina registered the official recipe with Bologna’s Chamber of Commerce to preserve the sauce’s traditional ingredients and method. The registered recipe specifies that Bolognese sauce must contain onions, celery, carrots, pork, beef, tomatoes, milk, and wine.
Ingredients
- Extra Virgin Olive Oil & Butter: A combination of olive oil and butter provides a balanced richness and flavor to the sauce.
- Pancetta: Choose unsmoked pancetta for an authentic taste. It’s often available in thick slabs that you can dice yourself, or pre-diced. If pancetta isn’t available, guanciale, pork belly or bacon can be used as substitutes, though they’ll bring a slightly different flavor profile.
- Ground Beef & Pork (Minced Meat): Use a mix of ground (minced) beef and pork with a 20% fat ratio for the best flavor and texture. If you prefer you could also use ground beef only.
- Onion, Carrots, and Celery: This trio, known as soffritto, forms the foundation of the sauce. Finely dice these vegetables so they blend seamlessly into the sauce. If you are short on time you can use a food processor to dice them.
- Wine: You can use either white or red wine for an authentic Bolognese. Choose a dry wine to bring balance and depth without added sweetness.
- Milk: I recommend using whole milk for a richer Bolognese. Milk gives traditional Bolognese its slight orangey color and helps create a richer ragu than only using tomato purée.
- Tomato Purée (Passata): Use a high-quality tomato purée, also known as tomato passata or sieved tomatoes, for the best flavor.
- Beef Stock: Beef stock enriches the sauce by enhancing the savory, meaty flavors. If beef stock isn’t available, vegetable stock can be used as a substitute, though beef stock offers a richer, more authentic taste.
- Salt & Cracked Black Pepper: Season the sauce with salt and cracked black pepper to taste.
Chef Tips
Take Your Time with Simmering: Allow the sauce to simmer for at least 2 hours. This slow cooking process melds the flavors and creates a rich, thick sauce. Stir every 15-30 minutes and add a splash of water if it begins to thicken too much.
Deglaze the Pan with Wine: When adding the wine, scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will add a deep, complex taste to the sauce. This will also prevent them from burning while the sauce simmers.
Serve with Tagliatelle: Serve the Bolognese sauce with Tagliatelle for the most authentic pairing. This is how they traditionally eat it in Bologna, the home of Bolognese, and the way I ate it in one of Bologna’s oldest Trattorias (Italian restaurants).
Storage and Leftovers
Refrigerator: Allow the Bolognese sauce to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Freezer: This sauce freezes exceptionally well. Place it in a freezer-safe container or bag, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the sauce gently on the stovetop over medium-low heat, stirring occasionally until hot throughout. If the sauce has thickened, add a splash of water or stock to restore its original consistency.
Frequently Asked Questions
Which Italian region does Bolognese sauce come from?
Bolognese sauce, also known in Italian as “Ragù alla Bolognese”, originates from the region of Emilia-Romagna in northern Italy, specifically from the city of Bologna.
Can I serve this with spaghetti?
Of course, you can serve the bolognese however you like but in traditional Italian restaurants the pasta of choice is tagliatelle which is an Emilia-Romagna pasta type. It holds the sauce really well and is worth the try!
Other pasta types that work well with the sauce include pappardelle, rigatoni and penne.
Which ingredients are not in an authentic Italian Bolognese?
Authentic Italian Bolognese does not typically include ingredients like garlic, herbs (such as oregano or basil), flour, brandy, ground pork only or spices apart from black pepper.
Can I make Bolognese sauce ahead of time?
Yes, Bolognese sauce actually improves with time as the flavors continue to develop. You can make it up to 3 days in advance and store it in the refrigerator, then reheat gently on the stovetop before serving.
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Traditional Italian Bolognese Sauce Recipe
Equipment
- Large Pot
Ingredients
- 3 tablespoons Extra virgin olive oil
- 3 tablespoons Butter
- 1 large Onion finely diced
- 4 small Carrots finely diced
- 2 Celery sticks finely diced
- 4 ½ oz Pancetta unsmoked & cut into small cubes
- 1.1 lbs Ground beef 80/20% fat ratio (beef mince)
- 1.1 lbs Ground pork (pork mince)
- 8 ½ fl oz White wine (about 1 cup)
- 17 fl oz Whole milk (about 2 cups)
- 18 oz Tomato puree passata, (about 2 cups)
- 17 fl oz Beef stock (about 2 cups)
- Salt
- Cracked black pepper
Traditional Serving Option:
- Fresh Tagliatelle
- Parmigiano Reggiano
Instructions
Prepare the Bolognese Sauce:
- In a large, deep sauté pan over medium heat, cook the pancetta for 4-5 minutes until it begins to crisp. Add the butter and olive oil, and once the butter has melted, add the onions, carrots, and celery. Sauté for an additional 5-6 minutes until softened.
- Increase the heat to medium-high, add the ground beef and pork, and season with salt and pepper. Break up the meat with a wooden spoon, stirring frequently, until the liquid from the meat evaporates and it browns.
- Once the meat is browned, reduce the heat to medium. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Cook until the wine has almost fully evaporated.
- Add the milk, tomato puree (passata), and beef stock to the pan, stirring to combine. Bring the sauce to a boil, then reduce the heat to low and let it simmer gently for at least 2 hours, stirring every 15-30 minutes. Add a splash of water if needed to maintain a thick, sauce-like consistency.
Serve:
- When the sauce is nearly finished, taste and adjust the seasoning with salt and pepper if needed. Cook the tagliatelle or pasta of your choice in a pot of generously salted boiling water until al dente. Drain the pasta and stir it into the Bolognese sauce.
- Serve immediately, topped with freshly grated Parmigiano Reggiano.
Cecilia Bailey
Friday 13th of May 2022
Delicious! Slow cooked mine for 5hrs and used red wine instead but really good recipe! Bologna has the best version of bologonese.
Jack Slobodian
Monday 23rd of May 2022
Thank you!
Lisa
Tuesday 25th of August 2020
I haven't been to Italy, Jack. Still, I could taste the dish here. Thanks for the feast!
Jackslobodian
Tuesday 25th of August 2020
Hey Lisa, I am really happy you enjoy it and no problem! :)
Heidy L. McCallum
Tuesday 14th of January 2020
I love ragu alla bolognese, however, I love an authentic ragu alla bolognese, and this recipe looks fitting. I am incredibly excited to try your recipe out with my Mom and grandmother who are from Italy and see what they think.
I will let you know how the recipe turns out soon! Have a wonderful day and thank you Sincerely Heidy L. McCallum
Jackslobodian
Tuesday 21st of January 2020
Hi Hiedy,
I know that Italian Grandmothers are hard to please! Do let me know how it went, I am very interested. I hope you also have a wonderful day.
Jack
Jill
Tuesday 14th of January 2020
Bolognese sauce is the best. One of my favorites. I'm a bit jealous that you've actually been to Bologna!
Jackslobodian
Tuesday 21st of January 2020
I will have to agree with that statement :P. I 100% recommend going there. It's a city full of food culture and the home to many famous Italian Ingredients, especially in the Emilia-Romagna region.
Here are a few ingredients from the region Parma Ham, Balsamic Vinegar (DOP) Parmigiano Reggiano DOP, Tortellini, Gnocchi & much more.
Here are a few recipes you will find. Bolognese Ragú, Tortellini en Brodo, Pumpkin Ravioli, Erbazzone (like a savoury pie) & again a ton more!
A great trip if you don't mind putting on a few pounds :)
Angela Allison
Tuesday 14th of January 2020
This recipe is so good! The flavors are spot on and would make any Nonna proud. Thanks so much for sharing.
Jackslobodian
Tuesday 21st of January 2020
Thank you Angela :)