Bolognese sauce



Bolognese sauce is one of the most iconic sauces of fine Italian cuisine, which has cemented the country's reputation for excellent food. To be on the safe side, we dusted off some of the oldest cookbooks, i.e. those handed down by grandmothers for generations, travelling from North to South: from duck ragu sauce to Neapolitan ragu sauce, to mention only two examples. The recipe for Bolognese sauce is as sincere as the traditional flavors that make it up. That's why we imagine that our site represents the history we pass on, just as grandmothers did, and that's why we are happy to share with you this authentic Bolognese ragu sauce recipe, which was registered on October 17, 1982 at the Bologna Chamber of Commerce. Maybe one day you will pass it on to your children too. In the meantime, don't forget to share your own recipe with us: every version is precious!


Beef 1.1 lbs (500 g) - coarsely ground
Pork 0.55 lb (250 g) - ground (high-fat)
Tomato puree 1 cup (250 g)
Celery 2 oz (50 g)
Yellow onions 2 oz (50 g)
Carrots 2 oz (50 g)
White wine 1 cup (250 g)
Extra virgin olive oil 1 tbsp
Water 3 quarts (3 l)
Whole milk 2 ½ tbsp (40 g)
Fine salt to taste
Black pepper to taste

How to prepare Bolognese sauce

To prepare Bolognese sauce, start by finely chopping celery 1, peeled and trimmed carrot 2 and peeled onion 3 with a knife. You'll need 2oz (50 g) of each ingredient.

Then pour the oil into a saucepan and add the chopped mixture. Let it cook for about ten minutes over low heat while stirring, from time to time 4. Once the time has elapsed, the mixture should have wilted and the bottom of the pan should be dry. Add minced beef 5 and minced pork 6.

These should also brown slowly for about ten minutes, stirred occasionally. At first, all the juices will come out, but once the mixture dries up, you can deglaze it with the white wine 7. As soon as the alcohol has evaporated and the bottom of the pan is dry again, add tomato puree 8. Then pour only 1 of the 3 quarts (liters) of water 9,

add a pinch of salt, stir, to cook on medium-low heat for about an hour. After the first hour you can add another liter of water, stir, and cook for another hour. At the end of the second hour of cooking, pour in the last liter of water and continue to cook over low heat for another hour. This way the ragù sauce will cook for three hours 10. Once cooked, the mixture will be dry, season with salt and pepper, turn off the heat, and add milk 11; one last stir and your Bolognese sauce ready to use 12!


You can prepare Bolognese sauce in advance and heat it when needed.
You can store it in a glass container, well covered with film, for 2-3 days at most.
If you prefer, you can also freeze the ragu sauce.



There are so many traditions linked to Bolognese sauce! Let's start with the meat.
The pork must be very fat, which is why it is often referred to as pancetta bacon (this is not the same as classic pancetta bacon used in Italian cooking). Meanwhile, the beef must be coarse-grained to give the meat sauce a rustic texture.
You don't need a large amount of sauce, despite what is commonly believed. Tagliatelle pasta will therefore be dressed with a more reduced sauce, as opposed to lasagne, which needs a softer sauce. Milk is used to make the ragu sauce more full-bodied and creamy, but in ancient times a generous spoonful of lard was used to reinforce a low-fat pork.