Ragu’ alla Bolognese (Authentic Bolognese sauces)

Bolognese Sauce (Ragù alla Bolognese) is one of the most iconic and beloved Italian sauces in the world. Yet, the authentic version is quite different from the many adaptations found globally. Even across Italy, regional and personal variations abound—but the true ragù alla Bolognese is deeply rooted in the culinary traditions of Bologna, in the Emilia-Romagna region.

The official recipe, which you’ll find below, was submitted to the Bologna Chamber of Commerce in 1982 by the Accademia Italiana della Cucina (The Italian Academy of Cuisine). The word ragù comes from the French ragôuter, meaning “to whet the appetite.”

While ragù alla Bolognese is often paired with spaghetti or used in lasagna, the traditional and most appropriate pasta to serve it with is fresh egg tagliatelle. Two ingredients are especially important to the original version: pancetta tesa—a flat slab of salt-cured pork belly, distinct from smoked pancetta or bacon—and cartella di manzo, a cut of beef comparable to outside skirt or thin skirt steak, which may be hard to find outside of Italy. These, along with milk (which is optional in the official version), are frequently left out of modern adaptations.

A classic Bolognese sauce uses just a little tomato to enhance the flavour—it’s a meat-based sauce, not a tomato-heavy one like many modern versions.

Ingredients allowed in the Official Recipe:

A mix of beef and pork (with beef comprising at least 60%)

Meat hand-chopped with knife

Cured pancetta instead of fresh

A pinch of nutmeg

Optional additions, such as:

Chicken livers, hearts, or gizzards

Peeled and crumbled pork sausage

Blanched peas (added at the end of cooking)

Rehydrated dried porcini mushrooms

Ingredients not allowed in the Official Recipe:

Veal

Only pork (without beef)

Smoked pancetta or bacon

Garlic

Rosemary, parsley, or any other herbs and spices

Servings: 6

Ingredients:

• 400g (1lb) ground beef Cartella (preferably skirt)
• 150g (6 oz) pancetta
• 60g (2 oz) carrot
• 60g (2 oz) celery stalk
• 60g (2 oz) onion
• 1 tbsp tomato paste (double concentrate)
• 200g (7 oz) tomato passata
• ½ cup (100ml) white or red wine
• ½ cup (1 glass) of whole milk (optional)
• 1 cup (200ml) meat/vegetable stock cubes or broth or water
• 3 tbsp Extra virgin olive oil
• Salt and black pepper taste

Step-by-Step Instructions:

1. Prepare the ingredients
   Finely dice the pancetta, onion, carrot, and celery before you begin cooking. Having everything prepped will make the process smoother.
2. Cook the pancetta
   Heat 2 tbsp (30 ml) olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 2–3 minutes until it begins to render fat and turn lightly golden.
3. Soften the vegetables
   Add the diced onion, carrot, and celery to the pot. Sauté gently for 6–8 minutes, stirring often, until the vegetables are soft and fragrant.
4. Brown the beef
   Add 12 oz (350 g) ground beef, breaking it up with a wooden spoon. Cook until the meat is fully browned and most of its liquid has evaporated—this can take around 10–15 minutes.
5. Deglaze with wine
   Pour in ½ cup (120 ml) dry white wine. Let it simmer until the wine evaporates completely, helping to balance the richness of the meat.
6. Add milk and nutmeg
   Stir in ⅓ cup (75 ml) whole milk and cook until it’s absorbed. If using, add a pinch of nutmeg at this stage for a warm, subtle depth of flavour.
7. Add tomato
   Incorporate 2 tbsp (30 g) tomato paste or ½ cup (120 ml) tomato passata. Mix thoroughly, then reduce the heat to low.
8. Simmer low and slow
   Simmer the ragù uncovered on low heat for at least 2 hours, stirring occasionally. Add splashes of broth or water (about ½ cup / 120 ml) as needed to prevent it from drying out. The sauce should be thick and well-reduced, never watery.
9. Season and serve
   Taste and adjust with salt and black pepper. Serve with fresh egg tagliatelle, layer into lasagna, or cool and store to use the next day—the flavour only improves!

Buon appetito!

Leftover/storage

Store any leftover in fridge using a glass container well sealed for 2/3 days or in freeze for 3 to 6 months if you have used fresh ingredients.

Nutritional Information (per serving):
Calories: 390 kcal | Protein: 25 g | Carbohydrates: 12 g | Fat: 25 g | Saturated Fat: 7.5 g | fibre: 2 g | Sugar: 5g | Sodium: 1120 mg | Cholesterol: 320 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.