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Italian Ragu alla Bolognese Meat Sauce is one of Italy’s most iconic sauces, a rich and hearty meat-based ragù that originates from Bologna in the Emilia-Romagna region. Unlike the tomato-heavy sauces many associate with Italian cooking, Bolognese focuses on layers of savoury flavours developed over a slow, gentle simmer.
Often served with tagliatelle or folded into lasagna, this dish represents the heart of Italian comfort food. Every bite of ragù alla Bolognese is packed with depth, making it a dish that transforms simple ingredients into something extraordinary.
What Is Ragu alla Bolognese?
Italian Ragu alla Bolognese Meat Sauce is a slow cooked meat sauce traditionally made with ground beef, pancetta, onions, carrots, celery, tomato paste, broth, and a touch of milk or cream. The key to Bolognese is its complexity, developed through slow cooking.
Unlike a typical marinara sauce, Bolognese is only lightly tomato based, focusing instead on the richness of the meat and the subtle sweetness of vegetables.
The sauce is typically paired with wide, flat pasta like tagliatelle, as its thick consistency clings to the noodles beautifully. It’s also famously used as a filling in lasagna, where it’s layered with béchamel sauce and pasta sheets.
While there are many variations, a true Bolognese is all about balance, no one ingredient overwhelms the others, creating a harmonious dish that’s both robust and elegant.
Ingredients and Taste
The ingredients in Italian Ragu alla Bolognese Meat Sauce are simple but high quality. Ground beef and pork are often used, sometimes mixed with veal for added tenderness.
Pancetta adds a salty richness, while the vegetables, carrots, celery, and onions, provide a natural sweetness and a softer texture as they melt into the sauce. Tomato paste is used sparingly, just enough to add a subtle acidity without overpowering the meat.
The addition of milk or cream, a hallmark of Bolognese, brings a velvety texture and balances the acidity of the tomatoes, giving the sauce a creamy mouthfeel.
White wine is often used to deglaze the pan, adding complexity and depth of flavor. Slowly simmering these ingredients together creates a sauce that is deeply savoury, with layers of richness and umami that develop as the ragù cooks.
The taste of Bolognese is hearty yet refined, with a natural sweetness from the vegetables, richness from the meat, and a touch of acidity from the tomatoes and wine. It’s a sauce that coats the pasta without being too heavy, offering a delicate but satisfying experience with every bite.
A Taste of History
Italian Ragu alla Bolognese Meat Sauce has a long and storied history, deeply rooted in the culinary traditions of Bologna. The word “ragù” itself comes from the French ragoût, which refers to a meat based stew. However, the Italian version evolved into something distinct, focusing on finely ground meat rather than large chunks.
While the dish we recognize today as Bolognese became popular in the late 19th and early 20th centuries, its origins likely go back much further, with local cooks in Bologna perfecting the recipe over generations.
The first official recipe for ragù alla Bolognese was recorded in 1891 by Pellegrino Artusi, in his famous cookbook Science in the Kitchen and the Art of Eating Well.
However, it wasn’t until 1982 that the Italian Academy of Cuisine registered the official recipe with the Bologna Chamber of Commerce, cementing its status as an essential dish of Italian cuisine.
Today, ragù alla Bolognese is a symbol of northern Italian cooking, beloved for its depth of flavor and versatility. While it has been adapted in many parts of the world, the traditional recipe remains a reflection of Italy’s respect for simple, quality ingredients
Italian Ragu alla Bolognese Meat Sauce Recipe
Serves: 4 people
Ingredients:
- 2 tbsp olive oil
- 50g pancetta, finely diced
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 250g ground beef (preferably 80% lean)
- 250g ground pork (or veal)
- 150ml dry white wine
- 150ml whole milk
- 2 tbsp tomato paste
- 400ml beef or chicken broth (homemade if possible)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmigiano-Reggiano (for serving)
Directions
To begin, preheat your oven to 150°C (300°F) if you plan to finish cooking the ragù in the oven (optional but traditional). This ensures a gentle, even heat for slow cooking. In a large bowl, prepare your soffritto by mixing the finely chopped onion, carrot, and celery. This aromatic vegetable base is key to creating the depth of flavour in the ragù.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook until the fat renders and the pancetta turns slightly crispy, about 3-4 minutes. Stir occasionally to prevent burning. The pancetta adds a rich, salty flavour to the sauce.
Add the soffritto (onion, carrot, and celery) to the pot with the pancetta. Cook over medium heat, stirring frequently, for about 7-8 minutes, or until the vegetables are soft and translucent. This process allows the vegetables to release their natural sweetness and infuse the ragù with flavour.
Once the vegetables have softened, add the ground beef and pork to the pot. Use a wooden spoon to break the meat into small pieces, and cook for about 10 minutes, until the meat is browned and any excess liquid has evaporated. Be patient at this stage, as browning the meat adds depth to the sauce.
Pour in the white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Allow the wine to simmer for 3-4 minutes, or until it has mostly evaporated. The wine adds acidity and helps balance the richness of the meat.
Once the wine has reduced, add the milk and stir well. Let it simmer gently for about 5-7 minutes until the milk has been absorbed. This step softens the meat and gives the ragù a creamy texture. Season the mixture with a pinch of salt and black pepper.
Stir in the tomato paste, making sure it’s evenly distributed. Then add the broth, bringing the mixture to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar, and transfer it to the preheated oven. Let the ragù cook slowly for 2-3 hours, stirring occasionally. If the sauce thickens too much, add a little more broth or water to keep it at the right consistency.
Once the ragù is done, remove it from the oven and let it rest for a few minutes. Taste and adjust the seasoning with more salt and pepper if needed. Serve the ragù alla Bolognese over fresh tagliatelle or your pasta of choice, and sprinkle generously with freshly grated Parmigiano-Reggiano.
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