Traditional Bolognese Recipe From Italy!
The truth is, Spaghetti Bolognese doesn’t exist! The mayor of Bologna has confirmed that while Ragù alla Bolognese is a classic, it’s never served with spaghetti. Traditionally, this famous Bolognese ragù pairs with wider pasta like tagliatelle or pappardelle. I have the authentic recipe from the Accademia Italiana Della Cucina, and I’m excited to share it with you.
Recipe Video
Recipe Ingredients
- 2 tablespoons Garlic Olive Oil (optional)
- 12 ounces Pancetta, diced
- 2 pounds Ground Beef (preferably Chuck)
- 1 large Onion, finely chopped
- 2 tablespoons Tomato Paste
- 2 medium Carrots, finely chopped
- 2 stalks Celery, finely chopped
- 2 cups Crushed Tomatoes
- 1 cup Red Wine
- 2 cups Beef Broth
- 1 cup Whole Milk
- Salt and Black Pepper to taste
- 1 pound Pappardelle or Tagliatelle pasta, cooked according to package directions
- Grated Parmesan Cheese for serving
Recipe Instructions
- In a sauté pan large enough to cook the ground beef add 2 tablespoons of olive oil and when hot add the beef and cook until golden browned, allowing any excess water to evaporate.
- In a large Dutch oven, warm the pancetta and cook until the fat is rendered. You can add a tablespoon of olive oil if you think you need it! After the Pancetta has released enough fat, add the onion and cook until light golden brown.
- Stir in the tomato paste and allow it to caramelize briefly. Add carrots and celery, then add the crushed tomatoes and red wine, letting the wine reduce.
- Pour in the beef broth, Add the beef if it is nice and golden brown, then cover and simmer gently for about an hour.
- After an hour, remove cover and add the milk, stir, and continue simmering not covered for another hour, ensuring the sauce remains moist, adding more broth if needed.
- Season with salt and pepper. Toss with cooked pasta and serve topped with grated Parmesan. Enjoy! And there will be plenty of sauce for leftovers 👍
Pro-Tips
Link to the Italian Version of the authentic Ragù alla Bolognese recipe
For a Perfect Traditional Bolognese
It’s all about the caramelization. When you’re cooking the onions, don’t rush! Take your time to caramelize them, because that deep, rich flavor is going to add a lot to your sauce. You want to get rid of the water in the onions first and let the sugars develop. A caramelized onion will always taste better than a raw one thrown in with the rest of the vegetables.Bonus Pro-Tip: The Milk Magic
Here’s a little secret many people don’t know: adding milk to your authentic Bolognese is what really brings everything together. The milk binds the flavors, marries the ingredients, and gives the Bolognese that smooth, velvety texture which we all love. My mother used to do this all the time, and I never realized how important it was until I started making this recipe myself. So, don’t skip the milk—it’s key to a truly authentic Bolognese sauce.Equipment - You can find the items below at our online store!
Nutrition
Calories: 812.24kcalCarbohydrates: 59.12gProtein: 37.64gFat: 47.02gSaturated Fat: 16.19gPolyunsaturated Fat: 4.63gMonounsaturated Fat: 20.9gTrans Fat: 1.49gCholesterol: 159.87mgSodium: 1063.37mgPotassium: 1409.26mgFiber: 5.63gSugar: 12.65gVitamin A: 3753.11IUVitamin C: 17.97mgCalcium: 121.89mgIron: 5.83mg
Private Notes
