The Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people, ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international “Bolognese sauce”.
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A LITTLE BIT OF HISTORY
Probably, the word “ragù” descend from the French term ragout, the technique of slow-cooking small pieces of meat or fish.
The Emilian cookbooks mention the Ragù al Bolognese since the XVII Century, but probably the recipe is more ancient. Initially, ragù hasn’t paired with pasta but served with bread slices or polenta.
As I previously said, in Bologna the ragù is a severe matter, and it is responsible for several quarrels!
In the 1982, the “Accademia della Cucina di Bologna”, the association that preserves the local culture and traditions, has published an official version of the recipe.
But, even this attempt hasn’t been ended the debate: in Bologna, every family is ready to swear that jealously keep the secret of the unique and original Ragù alla Bolognese!
WITCH KIND OF MEAT?
Choose the right kind of meat it is essential to prepare a great Ragù alla Bolognese. First of all, we need ground beef with at least 15% fat. Along with the beef, we need the right amount of quality of ground pork belly, fresh or cured, or a mixture of both.
BUTTER OR OLIVE OIL?
Starting to prepare an authentic ragù alla Bolognese, pick up the bottle of olive oil, put it aside into a cabinet, lock the door and forget it! In fact, the ragù does not needs any oil, but simply butter and meat fat.
TOMATO SAUCE OR TOMATO PASTE?
Tomato paste is my Personal choiche, because the taste is more intense and it is easier obtain the authentic flavor, but the official recipe let the choice free
CHOOSING THE RIGHT POT
The traditional pot is made of terracotta. Alternatively, a copper saucepan or an enamel dutch oven are the best choices.
HOW TO SERVE Ragù alla Bolognese
If you desire to taste an authentic ragù alla Bolognese like in Bologna we do, forget spaghetti and tortellini!
The most traditional pasta choices are tagliatelle and lasagna.
Tagliatelle has prepared with a simple dough made with flour and eggs, thick less than ad a dime and 1/3 inch large.
Lasagna dough is often green because minced spinach boiled inside the dough and made with seven layers of thin dough, alternating with béchamel sauce, Parmigiano Reggiano, and Ragù.
For everyday meals dried short pasta is acceptable: rigatoni or gobbi are the best choices. In this case is traditional, but not mandatory, add an half tbsp of heavy cream at the Ragù before tossing the pasta.
On the hills around Bologna is traditional to serve ragù alla Bolognese over speared yellow polenta, garnished with Parmigiano Reggiano cheese. Currently, is not common serve ragù over bread slices, but it is tough do not poach some bread into the pot preparing this tasty sauce!
Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy, but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international "Bolognese sauce". The writers and publishers of this blog are not nutritionists or registered dietitians.
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Authentic Ragù alla Bolognese RECIPE AND HISTORY
Ingredients
Instructions
PORK BELLY & BEEF
PREPARING “SOFFRITTO”
SLOW COOKING RAGÙ ALLA BOLOGNESE
FINISHING
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 619Total Fat 44gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 20gCholesterol 177mgSodium 285mgCarbohydrates 3gFiber 0gSugar 2gProtein 48g
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BRACIOLE NEAPOLITAN-STYLE recipe & history – all you need to know!
Hi Filippo,
Thanks for sharing this recipe – I just tried it and it turned out really really nicely. Two quick thoughts: I used roughly twice the measures as I was cooking it for a larger group of people. I had to add about 250ml of stock to it at the very beginning (right after adding the wine) as the wine was clearly not enough to “keep it afloat” for three hours of cooking. Also, after tasting the it after about one hour, I decided to add about 2 full Tbsp. of fresh herbs from my garden: marjoram, thyme and rosemary — all finely chopped. While this might not be part of the original recipe and orthodox representatives of the Bolognese cuisine probably won’t approve, I thought that it really brought the dish forward.
Thanks again for sharing & all the best!
Hi Ole,
I’m glad you liked my recipe!
Don’t worry about the orthodox representatives and fell free to add your personal touch at the ragù 🙂
The intent of this post is to make known the origin and the official recipe of Bolognese ragù.
Said that, like the great Italian Chef Massimo Bottura love says, the tradition in evolution!
If you desire to try another classic ragù take a look at my Apulian meat sauce and let me know what you think https://philosokitchen.com/ragu-barese-apulian-meat-sauce/
Happy cooking!
When do you add the tomato paste? I did not see that step in the instructions, thanks
Hi Aj,
Thanks for your comment. Add the tomato paste after the onions are well done and translucent, then stir-fry 5 minutes more. My fault, sorry! I just corrected the PREPARING “SOFFRITTO” paragraph, thanks again for noticing 🙂
My lifelong dream is to spend time in Italy and eat food prepared by Italian grandmothers. This recipe has to come close to what that will be like.
Thank you Tangela, I’m glad you liked it
In the last 40 mins do you recommend cooking with the lid back on or off?
Hi Jefe,
Commonly I go with the the lid back on, opening just the time to stir the ragú occasionally. But, if it seems too watery, the best choice is finishing without lid. The very important thing is let the sauce simmer very gently. A last note: if you need to cook it an half hour, or 1 hour more, in order to reach the right density, it is not a problem!
Holy Cow! OMG! This was the best bolognese I’ve ever had. I made no changes to your recipe. I couldn’t believe how flavorful it was, light and simple. Just need patience. My husband absolutely loved it. Thank you for sharing.
thanks so much Mari
It’s been twenty years since I’ve been to Italy, but we have a local restaurant here that makes fabulous pasta. Both my husband and I are addicted to their ragu with tagliatelle. At 30 something a plate though, it’s not something we can justify often. We have some amazing fresh pasta makers local as well. So… all I needed was a great recipe that matched the taste of the one from our local place. I have a mental taste catalog, and I can often recreate food we eat out at home, so I knew what I wanted without a recipe, but I wanted a guide for proportions. This recipe delivered. The technique matched what I had in mind (sauteeing the sofrito, browning the meat separate then adding the vegetables separately), the ingredients were straightforward and the instructions and pictures perfect.
I actually did end up following this recipe faithfully (not always the case) and it was fabulous! We have leftover ragu and I can’t wait.
This one is a keeper.
Thank you Layla 🙂
Whoa baby! This is spot on! Just as I had in Bologna! Thank you so much for providing the measurements in grams, that helped so much (I love weighing my ingredients). And your instructions were a pleasure to follow, like you were right there beside me describing each step one by one. THANK YOU SO MUCH FOR SHARING!!!
Thank you so much Laurie! I love weighing my ingredients too 🙂
Hi, I have no idea how to get ground pork belly! Any substitutions?
Hi Cindy,
I never tried to prepare the ragú without pork belly, this is a critical ingredient.
I suppose you can increase the amount of ground beef or substitute the pork belly with ground pork. Plus, consider to add 3 or 4 tbsp of prime quality melted lard to maintain the smoothness and flavor.
Happy holidays 🙂
I can’t enjoy my favourite easy and fast spaghetti Bolognese anymore.
The biggest mistake I ever made is going twice to Bologna and have a tagliatelle with Ragu.
I went to several places and wherever I went it tasted like haven.
I tried to copy your dish a few times with a slow cooker and with a pressure cooker but somehow I am a terrible cook and it always tasted like burned cat food.
So since I am a terrible cook I have to visit your beautiful city anytime soon
LOL Peter!
I’m happy you enjoyed my birth city. Concerning the ragú recipe don’t give up, and forget pressure cooker 🙂
Happy cooking
F.
Can you please tell me that amount/measurement constitutes a ‘1/2 glass of milk”. Is is 4 ounces, 6 ounces or what? Thanks very much.
Hi Robin, thanks for your question.
1/2 glass corresponds to 4 ounces.
Happy cooking
Filippo
Hi Filippo! I made this and it was amazing! My family loved it! I’m having a dinner party and want to make this, is it possible to make it a day or two before I actually serve it? Thank you!
Hi Patricia,
I’m so glad you liked it! The ragú can be stored in the fridge up to 4 days and it will be even better! Just reheat over very low heat and it will be delicious 🙂
I made this for my daughter and her family a couple of months ago. It was simple to follow along with the recipe. It was so delicious. I loved the richness.
Thanks Trisha, I’m glad your family liked it!
Hi Filippo!
I plan on making this recipe in a few days for my husband! He’s a huge fan of bolognese. What kind of red wine do you use for this recipe? Will Malbec suffice?
Thank you!
Hi Kelsey,
Malbec is a nice choice thanks its robust tannins. Actually, every good wine pairs good, depending on the final result you prefer: in Bologna someone opt for the strong San Giovese and someone else prefer the light and bubbling Lambrusco. Just avoid cheap vine.
Let me know if you and your husband will like it 🙂
Happy cooking
F.
No onions? No garlic? No herbs? Honestly I don’t feel inspired to cook this recipe.
Hi Adriana,
This the official recipe of Bolognese Ragú, not a personal creation. The onions are in the ingredient list. Garlic and herbs are not traditionally used.
My post intends to make conscious of the authentic recipe plus some interesting tales around Bolognese Ragú, very different from the international Bolognese sauce.
Said that, personally I think cooking is a mix of knowledge and creativity: once aware of the basis, feel you free to modify the recipe following your taste.
Happy cooking 🙂
What kind of wine would you recommend. I’m making this for my family tonight.
Hi Tiffany,
I would to recomend a Sangiovese, but is not easy to find abroad. Chianti classico is another excellent option!
Happy cooking 🙂
F.
Let’s eat
yep 🙂
Let’s enjoy
This is my go-to bolognese. It is so authentic. I’ve made this at least 10x. It’s a family favorite!!! 5 ⭐️
Thank you so much Kristen!
I’m very happy you and your family liked it 🙂
Happy cooking!
F.
Tried this for the first time today.
Really easy and worth the cooking time wait as the depth of flavour is so much better than my normal Bolognese sauce recipe even though I used to give mine 2 hours simmering .
Had with Tagliatelle and a lovely glass of red wine. Perfect !
Will definitely be using your recipe from now on.
Thank you
Kevin
Thank you so much Kevin!
Happy cooking 🙂
F.
Best bolognese recipe ever!
Thanks so much Gus!
Happy cooking 🙂
F.
Tried this recipe today. Turned out great! My local store didn’t have pork belly (said they have pork stomach, but didn’t sound the same….didn’t want to see an actual stomach handed over, haha). I went with a small slab of uncured pork. After that and beef were done, pulsed a few times in a processor. Maybe that’s why meat, soffritto, and wine mixture was a little thick while simmering on low for a few hours. Added about 1/2 cup of beef stock, and that soaked up as well. Added the milk at the end, and that helped. I adore porcini mushrooms, added ground 1/4 tsp. Couldn’t find tagliatelle but pappardelle worked great, and the ragu stuck to it wonderfully. Looking forward to using it in lasagna as well. Thanks for sharing this incredible recipe!
Thanks for your comment Darren!
Yes, pork belly and pork stomach are two different things, indeed! LOL
Happy cooking 🙂
F.
What is a good balance? As in how many cups of this delicious ragu with X ounces of dried pasta (then cooked) to be tossed together before serving. Possibly a personal preference? Of course too much sauce is not a bad thing with nice cuts of bread on the table 🙂 Thanks!
Hi Darren,
For Ragú, many chefs in Italy suggest 1 tbsp of sauce per 1 oz of dry pasta. I prefer to toss a little more sauce.
Generally, you want your dish of pasta generously seasoned, but finishing to eat your pasta you don’t want to see a thick layer of sauce into the plate.
Happy cooking 🙂
F.
Hi Filippo
I stumbled across this sublime recipe over at the Great Italian Chefs website, but gave this version a thorough read before cooking it.
Although it’s yet to hit the bowl, this has already proven a winner in terms of its texture, aromas and taste, so thank you for taking the time to share this with the world, while I would urge others to keep to original ingredients and just let magic happen.
Needless to say I’m following you on Instagram so keep up the good work- salute!
Hello!
I am thinking of making this, but I am only one person so I was wondering, can it be frozen?
Hi Ana,
Yes, absolutely! I do the same frequently.
Happy cooking 🙂
F.
Tremendous.
I’m passionate about italian cucina in a broad sense however , whilst being fascinated and intrigued by original authentic meals along with the history behind them, this one ticks all the boxes. Incredible, nothing like the commercial bolognese you get in cafe/restuarants or premade. Just by the slow cooking and adding milk (whoever thought that up deserves a medal)
Can live on this stuff
Thank you Gary!
Yes, is a bit long to prepare, but it’s easy and worth the effort: so good!
Happy cooking 🙂
F.
Hi Filippo,
I love the simplicity of this recipe. I also used your recipe for homemade tagliatelle to go with the ragu.
One question though, I used tomato puree instead of paste since my local supermarket didn’t have tomato paste. Does it make a significant difference?
Thanks again!
Thanks for your comment Anders!
About the tomato puree: I prefer to use tomato paste because after spending minutes to evaporate the water inside the meat and vegetables is a nonsense to add tomato puree and in this way adding the water inside the tomatoes
But, I have to say that several traditional chefs prefer to add tomato puree instead of the paste.
Finally, I think that the difference is very thin.
The important thing is the amount of tomato: you want the final color of the stains of the remains of ragú in your plate like copper or gold, not red. If the are red the tomato amount is too much.
Happy cooking 🙂
F.
Hi again,
I forgot to ask why you wait until the end before you season the Ragu?
Hi Anders,
The pepper gives its best taste when is not cooked too much. I add the salt to taste almost at the end because long and slow cooked meat sauces produce their own savory taste depending on the quality of meat and other ingredients, so it’s hard to say how much salt the ragú wiill need before finishing.
Happy cooking 🙂
F.
I was in Bologna not so long ago and I am astonisched how this recipe makes me create something that comes really close to or straight up nails the exquisite and exceptional taste of the bologna/italian ragu.
The complexity and intensity of the taste that stand opposite of the simplicity of the recipe and its ingredients is something hard to comprehend or even accept with the human mind but a delight to savour and nourish.
By now I have made this a numerous of times and cannot get enough of it. Thank you!
Thank you Niels!
I’m so happy you liked it!
Happy cooking 🙂
F.
I am licking the computer screen. I hope to cook this in a couple of weeks.
For those with wine as a dietary restriction, what non-alcoholic subsititute would you recommend in place of the red wine?
Hi Rae,
Just avoid red wine, your ragú will come delicious as well!
Happy cooking 🙂
F.
Thank you for sharing this. Straight-forward instructions and easy to make. My beef was pre-packaged (freezer order) so I scaled everything else up to match by percentages. I used cream instead of milk as I had some cream that needed to be used. Home made tagliatelli. My goodness it tasted good. My husband has this as among his favourites. This will be a winter go-to. Thanks again.
Thank you Valerie!
Happy cooking 🙂
F.
This recipe is the best Ragu alla Bolognese! I made it for my family on New Year’s Eve and they’re requesting for it again!
Although we all loved it, I feel like I made it too dry in the end. Please let me know how I can make it more saucy next time.
Hi Marie, thank you for your comment!
The authentic Ragú alla Bolognese is not particularly smooth, but in case you prefer to make it more juicy, you can use tomato puree instead of double concentrated and increasing the amount a little, and a little more milk.
Happy cooking and happy New Year!
F.