Bolognese sauce, also known as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. Its history dates back to the 18th century, though the version most are familiar with today has evolved significantly. Traditionally served with tagliatelle, a flat pasta that perfectly catches the thick sauce, Bolognese has become a global favorite, also commonly used to layer in lasagnas and as a filling for other pasta dishes. Authentic Bolognese is characterized by its slow-cooked, rich depth of flavor, a result of simmering for several hours, which melds the ingredients beautifully.Bolognese sauce, also known as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. Its history dates back to the 18th century, though the version most are familiar with today has evolved significantly. Traditionally served with tagliatelle, a flat pasta that perfectly catches the thick sauce, Bolognese has become a global favorite, also commonly used to layer in lasagnas and as a filling for other pasta dishes. Authentic Bolognese is characterized by its slow-cooked, rich depth of flavor, a result of simmering for several hours, which melds the ingredients beautifully.
- Olive oil 30 ml
- Butter 30 g
- Onion 100 g
- Carrot 100 g
- Celery stalk 100 g
- Ground beef (lean) 400 g
- Ground pork 200 g
- Pancetta 100 g
- Tomato paste 30 g
- Dry white wine 120 ml
- Beef or chicken broth 500 ml
- Milk 120 ml
- Salt and pepper to taste
- Nutmeg a pinch
- In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrot, and celery, and sauté until they are soft but not browned, about 10 minutes.
- Increase the heat to high and add the ground beef, pork, and pancetta to the pot. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
- Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until the wine has mostly evaporated.
- Add the broth, reduce the heat to low, and gently simmer for 1.5 to 2 hours, adding more broth if the sauce gets too thick. About 15 minutes before the end of cooking, stir in the milk and season with salt, pepper, and a pinch of nutmeg.
- Adjust the seasoning, then serve over cooked tagliatelle or use it in your lasagna recipe.
Storage Tips
Bolognese sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, let the sauce cool completely before transferring it to freezer-safe containers.
Useful Properties of the Main Ingredient
Ground beef, a primary ingredient in Bolognese sauce, is rich in protein, iron, zinc, and B vitamins, particularly B12, which are essential for muscle growth, energy production, and overall health.
Interesting Facts
- The earliest documented recipe for a meat sauce characteristic of Bolognese dates back to the late 18th century.
- Traditional Bolognese sauce rarely includes garlic, herbs, or tomatoes, ingredients common in many international adaptations of the dish.
- The Accademia Italiana della Cucina officially registered a recipe for “classic Bolognese ragù” in 1982, specifying the cooking method, ingredients, and all other aspects to preserve its traditional preparation.
This classic Bolognese sauce recipe offers a taste of Italian culinary tradition, bringing the rich flavors of Bologna to your kitchen. Perfect for a cozy dinner, it pairs wonderfully with a variety of pasta and dishes, providing a hearty and satisfying meal.
