AUTHENTIC BOLOGNESE PASTA SAUCE

This is the authentic Bolognese pasta sauce, named in Italian ragù alla Bolognese.

It's the dense, rich, meaty sauce, spooned over fresh fettuccine, ravioli, or used to make authentic lasagne alla Bolognese.

Remember? Maybe you have tasted Italian lasagna here in Italy...

DOWNLOAD
30 Italian Pasta Sauces - eBook


THINK YOU CAN FROZEN THIS BOLOGNESE SAUCE

Authentic Bolognese Sauce

You may not have thought that this pasta sauce can be frozen too.

As it requires a long cooking time make a batch as I do.

Double the ingredients to make a few extra jars to keep in the fridge for a few days, or froze in plastic containers for a few months as you need.

Make it ready for your next lasagna alla Bolognese.

DOWNLOAD
30 Italian Pasta Sauces e-Book
Keep in Touch
Never Miss A Recipe!

WRITTEN BOLOGNESE RECIPE

AUTHENTIC BOLOGNESE PASTA SAUCE

Preparation Time: 10 mins
Cooking Time: 3 hr

INGREDIENTS: Yield about 2 cups (500 ml) of sauce

  • (300g) ground beef
  • (150g) flat Italian pancetta
  • (300g) canned peeled tomatoes
  • ¼ cup (50g) carrot
  • ¼ cup (50g) celery
  • ¼ cup (50g) onion
  • ½ glass (100ml) dry white wine
  • ½ glass (100ml) whole milk
  • 1 oz. (30g) gel or cube beef broth
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 glass (200 ml) heavy cream
  • salt & pepper to taste

TIP

When I make this sauce as is requires a long cooking time I double the ingredients to make a few extra jars of sauce to be frozen too.

INSTRUCTIONS:

  1. First dice the pancetta in main cubes first then finely chop it (this cured pig’s meat is hard to cut so you’ll need a good knife). Chop the carrot, celery and onion too.
  2. Start by melting the fat of the chopped pancetta in a 8-inch (20cm) saucepan, about 2 minutes. Add the extra-virgin olive oil, carrot, celery, onion and let sweeten for another 2 minutes.
  3. At this point add the ground beef and mix well with a wooden spoon until it turns lightly brown. Pour in the white wine and stir until evaporated.
  4. Now it’s time to add the peeled tomatoes, give a stir and cook for at least 3 hours covered partially with a lid.
  5. Make about (200 ml) of broth with the beef gel or cube. While the sauce is cooking wet it every now and then with the broth you made. Add salt & pepper as your desired taste. Just at the end add the whole milk to lower the acidity taste of the tomatoes.
  6. When this authentic Bolognese sauce is ready you can add the heavy cream which is prefect to season dry pasta or to make an authentic lasagna Bolognese.

SLOW SIMMERED BOLOGNESE SAUCE STEP-BY-STEP



Yes, it's unlike other meat based sauces where tomatoes dominate.

This sauce is just about meat with the tomatoes only in a supporting role.

It's not hard to prepare, but it does require hours of slow simmering for this Italian pasta sauce to be worth the effort.

In three hours, the meat is softer with a melt-in-your-mouth consistency, and it has a good balance of meaty, sweet, salty acidic flavor.

INGREDIENTS FOR TRADITIONAL BOLOGNESE VERSION

I made this recipe upon the authentic traditional version from Accademia Italiana Della Cucina. Though the original recipe is written in Italian you can easily follow mine on this page.

  • (300g) ground beef
  • (150g) flat Italian pancetta
  • (300g) canned peeled tomatoes
  • ¼ cup (50g) carrot
  • ¼ cup (50g) celery
  • ¼ cup (50g) onion
  • ½ glass (100ml) white wine dry
  • ½ glass (100ml) whole milk
  • 1 oz. (30g) gel or cube beef broth
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 glass (200 ml) heavy cream
  • salt & pepper to taste

ITALIAN PANCETTA MATTERS

Maybe some of you might have hard time searching for flat Italian pancetta (pig’s belly) abroad.

It’s really depending were you live, but I think you can order it from a good butcher or buy it on-line.

At least try to find some kind of unsmoked, thick and flat beacon, similar to pancetta.

The pictures below can give you an idea of what I’m talking about.

Then if you are willing to get more info you can follow these external links for more resources:

Italian Flat Pancetta

Before you begin, you’ll need to dice the pancetta in main cubes first, then finely chop it. This cured pig’s meat is hard to cut, so you’ll need a good knife. To do this I use a half moon shape knife, called in Italian mezzaluna. It’s indeed very safe to use too.

HOW TO MAKE BOLOGNESE SAUCE

The original recipe at the Accademia Italian Della Cucina which I mentioned above, says to preferably use an earthenware or aluminum saucepan. Honestly, for the moment I don’t possess neither. So, go a head with what you have at home and don’t worry. Do as I did.   ;-)

I shoot many step-by-step pics for you to follow, or go above on this page for the written Bolognese recipe.