Sauces & Soups

Bolognese Sauce

Bolognese Sauce or also know ad Bolognese Ragù is a typical mixed minced meat of Bolognese cuisine.

It is is a great classic of Italian cuisine and traditionally served with egg tagliatelle (Tagliatelle alla bolognese), but it is also used to flavor other types of pasta such as lasagna or even polenta.

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

Having become famous throughout the world as a traditional specialty, today I’d like to propose just the original Recipe, deposited by the Italian Academy of Cuisine on October 17, 1982 at the Bologna Chamber of Commerce.

A classic Bolognese Sauce should be in every home cook’s repertoire. It’s a simple preparation, but you need to have some time to follow the slow cooking.


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

Servings = 4 – Prep. Time = 30 minutes = Cooking = 2 hours


  • 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 (here you find a couple of recipes)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove of garlic
  • salt & pepper
  • rosemary to garnish


Finely chop celery, carrot onion, garlic, bacon and put everything to cook in a saucepan with a base of butter.

As soon as the sauté is golden brown and gives off a scent, add the minced meat (both beef and pork) and mix well.

Just when meat starts to go brown, pour a glass of wine and 1/2 cup of hot broth.

When the liquid is consumed add another 1/2 cup of broth and cook stirring until the liquid is consumed.

Now add 300 ml of concentrated tomato sauce, a pinch of salt & pepper and hot milk.

Cover with a lid and cook over, at very low heat, for about 2 hours, stirring occasionally.

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  1. […] 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. […]

  2. […] 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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