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Ragu alla Bolognese, often referred to simply as Bolognese, is one of Italy‘s most iconic culinary treasures. Originating from the Emilia Romagna region, this hearty meat sauce is the soul of Italian comfort food.
Known for its slow simmered depth of flavour, it’s a dish that turns simple ingredients into something extraordinary. Whether served with fresh tagliatelle or layered in a lasagna, Ragu alla Bolognese exemplifies Italy’s mastery of taking time to celebrate food, family, and tradition.
What Is Ragu alla Bolognese?
Ragu alla Bolognese is a rich meat sauce that’s designed to coat pasta rather than drown it. Unlike the often misunderstood “spaghetti Bolognese,” which doesn’t exist in traditional Italian cuisine, this ragu is a slow cooked masterpiece.
The sauce is typically made with a combination of finely chopped meats, aromatic vegetables, and a blend of tomato and dairy components, all simmered gently for hours to develop its complex, layered flavour.
This isn’t a dish to rush. Every step, from browning the meat to patiently reducing the sauce, is about coaxing out the full potential of each ingredient. The result is a sauce that’s velvety, savoury, and deeply satisfying, perfectly complementing the texture of fresh pasta. It’s a dish as much about technique as it is about taste, reflecting the Italian belief in honouring tradition through cooking.
Ingredients and Taste
The foundation of Ragu alla Bolognese lies in its simple yet carefully chosen ingredients. The sauce begins with a soffritto, a finely chopped mix of onion, celery, and carrot sautéed in olive oil or butter. This aromatic base is joined by a mixture of ground meats, traditionally a combination of beef and pork, which are browned to enhance their flavour.
Tomato paste and a splash of wine, red or white, depending on the recipe, are added, creating a tangy balance to the richness of the meat. The defining touch, however, is milk or cream, which softens the acidity of the tomatoes and lends the sauce its characteristic silkiness. Seasoned simply with salt, pepper, and sometimes a hint of nutmeg, the focus is on allowing the natural flavours to shine through.
The taste of Ragu alla Bolognese is a symphony of savoury, sweet, and slightly tangy notes, underpinned by the meaty depth that only hours of slow cooking can achieve. The sauce is traditionally paired with fresh tagliatelle, its wide ribbons perfectly capturing the thick ragu, or used as a key ingredient in lasagna alla Bolognese.
A Taste of History
The origins of Ragu alla Bolognese trace back to the city of Bologna, known as the culinary capital of Italy. The first documented recipe appeared in the late 18th century, but the dish likely predates this record.
Over time, the recipe has evolved, shaped by regional preferences and family traditions. Its official status was cemented in 1982 when the Accademia Italiana della Cucina registered a recipe for Ragu alla Bolognese with the Bologna Chamber of Commerce to preserve its authenticity.
Italian Ragu alla Bolognese (Meat Sauce)
Serves: 4
Ingredients:
For the Ragu:
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 400g ground beef (80/20 fat ratio preferred)
- 200g ground pork
- 1 cup whole milk
- 1 cup dry white wine
- 400g canned peeled tomatoes, crushed by hand or with a fork
- 1 cup beef or chicken stock (unsalted)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional)
For Serving:
- 400g tagliatelle or pappardelle (fresh or dried)
- Freshly grated Parmesan cheese
Directions
To begin, heat the olive oil in a large, heavy bottomed pot over medium heat. Add the diced onion, celery, and carrot. Sauté gently for 8–10 minutes until the vegetables soften and become aromatic, stirring occasionally to avoid browning. This base, known as a soffritto, is key to the sauce’s depth of flavour.
Increase the heat slightly and add the ground beef and pork to the pot. Break up the meat with a wooden spoon, cooking until it loses its raw pink colour, about 6–8 minutes. Ensure the meat is evenly browned but not crisped, allowing it to absorb the flavours of the soffritto.
Pour in the milk and stir well. Cook over medium heat until the milk is almost completely absorbed, about 10 minutes. This step tenderizes the meat and adds a creamy richness to the sauce. Add a pinch of nutmeg if desired for a subtle, authentic touch.
Lower the heat and pour in the white wine. Simmer gently until the wine reduces by half, about 10 minutes. Stir occasionally to incorporate the flavours. This step balances the richness of the sauce with acidity, an essential element of Italian cooking.
Add the crushed tomatoes, stock, and bay leaf to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid, leaving a small gap for steam to escape. Cook for at least 2 hours, stirring every 20–30 minutes to prevent sticking. Add more stock if the sauce becomes too thick.
Taste the sauce and season with salt and freshly ground black pepper as needed. Discard the bay leaf. The Ragu should be thick, with a deep, savoury flavour. Let the sauce rest off the heat for 10 minutes to allow the flavours to meld further.
While the Ragu rests, cook the pasta. Bring a large pot of salted water to a boil and add the tagliatelle or pappardelle. Cook until al dente according to package instructions, then drain, reserving 1 cup of pasta water.
Toss the drained pasta with the Ragu in the pot, adding a splash of reserved pasta water if needed to achieve a silky coating. Serve immediately in warm bowls, topped with freshly grated Parmesan cheese. For an authentic experience, pair the dish with a glass of Sangiovese wine or sparkling water with a lemon slice.
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