ragu sauce
Sauces & Soups

Italian Bolognese Ragù Sauce

The original recipe of the Italian Bolognese Ragù Sauce, probably one of the most famous Italian recipes in the world, learn how to make it in a clever way!

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In Italy, Sunday lunch has always been equivalent to aggregation, well-being, and conviviality. And the “Ragù alla Bolognese” sauce easily represents the quintessence of all this!

The Bolognese Sauce is, in fact, considered his majesty of the Italian recipes. Therefore each family follows, in the preparation, its own recipe that is handed down.

This Bolognese Sauce is amazing if enjoyed to fresh egg pasta like Tagliatelle, but it is also a fundamental ingredient of Lasagna and Cannelloni, and is even delicious over a corn Polenta.

bolognese sauce pin

Bolognese “Ragù” Sauce Origins

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The origin of the term “ragù” is French, and they used it to identify preparations in which the meat was reduced to small pieces then stewed over low heat for a long time.
It is not known when the term “ragù” began to be used in Italy, but we know that already during the Renaissance the Italian aristocrats ate the sauce.

History tells about many years of discussions, clashes, different versions, and divergences on techniques around the making of the ragù recipe.

Today, although in the various Italian regions and also abroad the recipe to prepare the ragù has many variations, few know that there is only an original Bolognese Sauce.

Finally, in 1982 a Bolognese delegation from the Academy of Italian Cuisine deposited the traditional recipe for Bolognese Ragà Sauce at the Bologna Chamber of Commerce. In this way today there is a clear discipline to follow in order to prepare the real ragù.

Tips for a chef-proof success

Bolognese Sauce is a rather simple recipe to perform, which requires only a good dose of patience.

First of all you need to choose fresh minced meat. A good alternative is also to mince the meat with a knife at home.

Secondly, as the original recipe calls for, I suggest always making a mix of pork and beef. In fact, the fat of the pork and the juiciness of the pancetta is essential protagonists for a tasty ragù.

Thirdly, chop the vegetables very finely. To obtain that the ingredients of the onion, celery and carrot sautéed flake completely, I recommend that you chop them with an Electric Vegetable Grinder.

Choose a large and capacious Non-stick Pot, even if with a ceramic coating. The ceramic pots allow for crunchy food and even cooking and you can use a small amount of seasoning. In addition, ceramic pots cook foods better while preserving their nutritional properties.

How to preserve the Bolognese Sauce

You can keep the ragù in the fridge for up to 3 days after preparation.

Alternatively, you can keep the meat sauce in the freezer for up to 30 days. Divide it into portions and freeze it.

You won’t notice any difference from fresh gravy.

A classic Bolognese Sauce should be in every home cook’s repertoire. As you will see it’s a simple preparation. You just need to have some time and patience, to follow the slow-cooking procedure.

So, let’s see how to make Bolognese Sauce, and remember… no rush!

ragu sauce

Italian Bolognese Ragù Sauce

Yield: 6
Prep Time: 20 minutes 15 seconds
Cook Time: 2 hours
Total Time: 2 hours 20 minutes 15 seconds

The original recipe of the Italian Bolognese Ragù Sauce, probably one of the most famous Italian recipes in the world, learn how to make it in a clever way!

Ingredients

  • 150 gr. minced pork meat
  • 150 gr. chopped beef pulp
  • 100 gr. bacon
  • 50 gr. butter
  • 1 glass of red wine
  • 1 glass of hot milk
  • 1 large cup of broth
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove of garlic
  • salt & pepper
  • rosemary to garnish

Instructions

  1. Finely chop celery, carrot onion, garlic, bacon and put everything to cook in a non-stick pot with a base of butter.
  2. As soon as the sauté is golden brown and gives off a scent, add the minced meat (both beef and pork) and stir.
  3. Just when the meat starts to go brown, pour a glass of wine and 1/2 cup of hot broth.
  4. When the liquid is consumed add another 1/2 cup of broth and cook stirring until the liquid is absorbed.
  5. Now add 300 ml of concentrated tomato sauce, a pinch of salt & pepper, and the hot milk.
  6. Cover with a lid and cook over, at very low heat, for about 2 hours, stirring occasionally.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 504mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 22g

Nutrition Data is automatically calculated and may be not accurate.

Traditional Italian cuisine is rich in genuine and original sauces, try others in our Sauces & Soups section!

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6 Comments

  1. The pasta chef in the family is my partner, but he never tried a Bolognese sauce. I saw a video once with some Italian ladies taking about two days to prepare this sauce and I was sure I was never going to see that made in our house- no time for such extravaganza:))) 2 hours sounds better, though:))

    1. cucchiarella says:

      In southern Italy many families cook the ragù for 5 or 6 hours or more, even my mother-in-law prepares it like this :O However, I agree that this version – which is the original one – is undoubtedly more affordable. Thanks for your comment! Let me know if you try this recipe! :))

      1. I love pasta dishes with a nice ragu sauce. I will need to try this original version! I always made bolognese with cream added to it so I’m looking forward to trying this one!

  2. My husbands late father was from Sicily and use to make amazing bolognese. Thank you for this recipe. I will definitely try it!

  3. […] The Classic and Original one is based on a ragù (or Bolognese) sauce with a lot of Parmesan cheese. You’ll find here my complete recipe for Bolognese Sauce. […]

  4. […] It goes well with seasoned Tuscan Pecorino, cold meat and sausages, ribollita and among the first courses with fresh pasta such as fettuccine or seasoned with important sauces ( like Bolognese Sauce). […]

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