authentic bolognese sauce

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with fresh ingredients and cooked low and slow.

Authentic Bolognese Sauce

olive oil

small/medium carrot

celery

onion

beef (70-80%)

pork

dry red wine

tomato paste

tomato puree (passata)

salt

pepper

bay leaves

milk (2 % or whole milk)

Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).

In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.

Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.

Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.

After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

Recipe for the super hearty and delicious authentic bolognese sauce over pappardelle.

Authentic Bolognese With Pappardelle

pappardelle

pancetta

celery rib

carrot

80/20 chuck

plum tomatoes

dry white wine

beef stock

milk

heavy cream

Cube the pancetta and dice celery, carrots and onion into small pieces.  Pulse the whole tomatoes in a blender for a couple of seconds.

Saute the pancetta on medium heat for 7-10 minutes or until the fat is moderately rendered, then add in the veggies and continue to cook for 10 more minutes until they are translucent and soft.

Turn heat to medium and add the ground beef to the pot.  Use a wooden spoon to break the meat into small pieces.  After the meat has browned and cooked through add 3/4 cup of white wine and scrape the bottom of the pot with a wooden spoon to dislodge all the flavor bits.

Cook the wine out for 10 minutes, then add the 1 cup of low sodium beef stock and all the crushed plum tomatoes.  Stir it all together, turn heat to low, then cover with a tight-fitting lid and let cook for a minimum of 2 hours.

Every 20 minutes or so check that the sauce is not drying out and sticking to the bottom of the pot.  If so, add in a half to 1 cup of water and stir to combine.

After 2 hours the fat from the meat and the pancetta will float to the top and the ragu will have thickened somewhat.  Stir to combine then add the milk and optional cream.  Stir and cook at a simmer for 15-30 minutes more.

If the sauce is not thick enough continue to cook for another 20-30 minutes before saucing the pasta.  Prior to saucing, taste test and adjust salt and pepper if required.

To sauce the pasta add a few ladles of the bolognese sauce to a pan over medium-low heat, then add in the &#x27;al dente&#x27; pasta and cook for 1-2 minutes so that the pasta can absorb the sauce.  Add extra sauce as required and serve with grated Parmigiano Reggiano cheese.  Enjoy!

Thank you for sharing your delicious recipes..I have tried many, and so far cannot pick a favorite......each one gets better and better.
MaryAnn

Looks like a great recipe. I have a question for you. What is the indoor single gas burner you are using? Strange reason for me asking is that I just lost power in my house and now have no way to cook or even make a cup of coffee. 

I love your videos on YouTube and I am a subscriber.

This is the 2nd recipe I followed from your site and it is now a Favorite! I could only get Tagliatelle.. worked great..I cooked it 4+ hrs to get thicker..Now I have to wait until tomorrow!! Torture but  can't wait....

Made this for dinner 12/30 and my husband loved it. Told him I was going to make prime rib steaks for New Years and he asked if we could have the leftover bolognese instead! Now, that doesn't get any better! Wonderful compliment to you and limited cooking for me!thank you and Happy New Year!

I have always wanted to love or even like Bolognese, but wherever I've had it – in restaurants, at friends' houses, even my own attempts – it's been disappointing. This recipe, though, was out-of-this-world amazing! I had one bottle of white wine, and it was Sauvignon blanc, which should have been dry but ended up being way too sweet, so I used a Spanish red wine, instead. I live in Spain and Portugal and bought a fantastic piece of Spanish pancetta at a Christmas street fair. The sauce is excellent beyond words. Thank you!

https://www.youtube.com/watch?v=I_kzScYEOAI

Today I show you how to make amazing bolognese sauce with pappardelle.  This pasta bolognese recipe is adapted from the official recipe of the Bologna Chamber of Commerce.  Ragu alla Bolognese is easier to make than you might think.  You just need some good quality ingredients and time.  After a couple of hours, the flavors come together and form a hearty and comforting ragu that the whole family will love!

WATCH THIS SPICY SAUSAGE RAGU! https://youtu.be/mqKAn6CURuA
WATCH THIS BEEF AND PORK MEAT SAUCE https://youtu.be/TDXaeTehT9o

WATCH MORE COMFORTING PASTA RECIPES!
https://youtube.com/playlist?list=PL0QyikC1o6v0DvoyBWQve4t96Ia0Yh90o

BOLOGNESE SAUCE INGREDIENTS
-1 pound pappardelle or tagliatelle
-1/2 pound pancetta
-1 large celery rib
-1 medium carrot
-1 medium onion
-1 1/2 pounds ground 80/20 chuck
-1 28 ounce can San Marzano plum tomatoes
-3/4 cup dry white wine
-1 cup low sodium beef stock
-1/2 cup milk
-1/4 cup heavy cream

SERVE THIS WITH:
Garlic Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
GARLIC GREEN BEANS https://youtu.be/i0JCKhUwp7U


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INSTAGRAM:
https://www.instagram.com/sipandfeast/
 
THE FULL PRINT RECIPE WITH STEP BY STEP INSTRUCTIONS:
https://www.sipandfeast.com/authentic-bolognese/

The Key To Amazing Bolognese Sauce

Cut the carrot, celery and onion very fine (but not too much that it becomes pulpy when cooked).

Fabulous! Perfectly authentic taste and texture / consistency of a wonderful Italian sauce. Thank you for sharing step-by-step to make sure the recipe is done correctly. This recipe is a keeper.

I added some mushrooms because I didn’t want them to go to waste. Otherwise, exactly as written.

Authentic Bolognese Sauce is one of the most comforting and delicious things you&#039;ll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

beef ((10.5 oz/300 grams))

pancetta ((5.2 oz/150 grams))

carrot ((50 grams))

celery ((50 grams))

onion ((50 grams))

chicken stock ((120 milliliters))

dry white wine ((120 milliliters))

tomatoes (passata) ((300 grams))

full fat milk ((240 milliliters))

lb tagliatelle pasta ((500 grams))

Finely chop the carrot, celery, onion and pancetta.

Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).

Next, add the beef and cook until browned then add the white wine and reduce by half.

Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.

After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.

To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.

Didn't have any pancetta so used smoked streaky bacon, but otherwise  as per recipe. Very good result.  Lovely flavour and texture!

I managed to restrain myself and not add any peas or garlic bread - to be honest it would have been better without the mushrooms.
I didn't have quite enough bacon, so some salt was needed.

I usually use chopped tomatos, this time i blended them before adding them and it really makes a big difference!
Another thing that was new for me was adding milk, wow that was another game changer for me. It makes the dish nice, creamy and well rounded by balancing out the leftover acid from the tomatoes that the carrots didn't manage to absorb - and it also emulsifies the sauce so its nice and homogenous rather than water and oil separated.
I have previously added some heavy cream which works in a hurry. Milk seems to mix much better than cream (it could also be the blended tomatos I'm not 100% sure).

I'm currently trying this recipe with a tripple sized portion, however I make some variations.

"Permitted variants"
*2 parts beef 1 part pork
*bacon instead of panchetta
*red wine

"Unacceptable variantion"
*1 garlic glove per part meat (3 total) 
*400g pan roasted mushrooms (I had to use them!)
*1 grated bell pepper (added for extra sweetness)

"Preparation variation"
I remove the vegetables and bacon from the pan, add some EVOO and brown the meat.
Next I add the vegetables back into the pan.
This is only necessary when making larger portions, otherwise the meat will not be browned but boiled instead.

I'll come back with a review later when we've tasted it.
*Warning* I'm considering adding salt, pepper and possibly even some peas and/or nutmeg at the end of cooking!

Additional tips:
*IMPORTANT! Regardless of which pasta is used NEVER use spaghetti for bolognese! It doesn't mix well and the sauce just slides off the spaghetti.
*Toss the pasta with at least some of the sauce before plating. Then add more sauce on top. This is useful when you want to save leftover sauce, but not the pasta.

Plating:
1. Remove the pasta water, add some sauce pot and mix it gently.
2. Add pasta to the plate (heated optionally) - i prefer serving in deep plate
3. Add extra sauce on top - however much you like, but dont over do it.
4. Drizzle with some fresh grated parmesan cheese
5. Finally decorate with a sprinkle of chopped celery leaves, whole leaves can also be used, they looks nice but nobody wants to eat them whole.
Another option is fresh basil leaves. They look beautiful and tastes amazing.

Serve with a red wine you like.
A fresh cherry tomato &amp; parmesan salad on the side is also delicious if you're feeling superfluous. 

(...and warm garlic bread on the side, sorry Emily) WHO SAID THAT!?

Excellent recipe, really enjoyed it,  thank you for sharing. The only thing I do differently is I always brown my mince separately, as I don’t like subjecting the veggies to the high heat required to caramelise the beef. I do cook big quantities however, like 1kg plus of meat, so probably not as much of an issue in smaller portions. Not only that, if using beef with some fat in, it means you can put it in a colander and drain the fat away after so it doesn’t end up in the sauce. I also find it very difficult to find whole pancetta locally, I can find it online but it’s not cheap; so often use thin streaky bacon chopped small. Works fine.

I love Bolognese sauce.  I have tried a few recipes and none of them seem to come close to my favorite Italian restaurant.  This one tastes exactly like it!!!  The whole family loved it and this will definitely be going in the rotation.  Thank you!

This is absolutely the best Bolognese sauce ever, and I have tried a LOT of different recipes. This is my go-to, and even though I play around with various elements (red wine instead of white and beef stock instead of chicken), it never fails to deliver! I am going to use it as the base for a lasagne this week. I can't wait.
It's absolutely delicious.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590779137/xafx6oztsvgebwgdv0t8.mp4

Authentic Bolognese Sauce is one of the most comforting and delicious things you'll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

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