This rich and authentic Traditional Bolognese Sauce (Ragù alla Bolognese) is made with fresh ingredients and simmered low and slow. Serve with fresh Tagliatelle or even Rigatoni for a true Italian classic!
If you like this recipe you might like my slow cooker Turkey Bolognese , my Lamb Ragu' or my Lentil Bolognese.
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Jump To
- 💖Why we love authentic Bolognese recipe
- What is a Bolognese sauce?
- How long to cook traditional Bolognese sauce?
- 🛒 Authentic Bolognese Sauce Ingredients
- Equipment you need to make this recipe
- 🍽️ How to make Italian Bolognese
- What to do with the fat that forms on Bolognese sauce?
- What to do if Bolognese sauce is too thick?
- How to cook slow cooker Bolognese sauce:
- What to serve with ragu Bolognese
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations for traditional bolognese recipe
- When do you add salt and pepper to an authentic bolognese sauce?
- ☑️ Our Top Tips for Italian Bolognese sauce
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Bolognese Sauce (Ragù Alla Bolognese)
When it comes to Italian comfort food, nothing compares to ragù alla bolognese, a rich and hearty meat sauce originating from Bologna, Italy. I have shared a traditional Bolognese recipe, with my Potato and Butternut Squash Gnocchi with Bolognese Sauce. This Skillet Lasagna Bolognese is an idea where it's made with the ground meat...one pan and soooo good!
This traditional Bolognese sauce is slow-cooked to perfection, combining ground meat, San Marzano tomatoes, aromatic vegetables, and a splash of wine for depth. Prepared over medium heat in a large Dutch oven or sauce. pan, this dish captures the essence of an authentic Italian recipe.
Whether served with tagliatelle or layered into lasagna, this authentic Bolognese recipe is a true labor of love that delivers incredible flavor.
Following the guidelines of the Accademia Italiana della Cucina, this Bolognese sauce recipe stays true to its roots by using high-quality ingredients and allowing the sauce to simmer gently for hours.
Here is the secret to the BEST and most delicious Bolognese sauce: amore and lots of pazienza (patience)! The slow cooking process melds the flavors together, creating a silky, flavorful sauce that clings beautifully to pasta. I make a Bolognese sauce about once a week, and I know you will too!
💖Why we love authentic Bolognese recipe
- Authentic Flavor: This recipe stays true to its Italian origins with traditional techniques and ingredients.
- Rich and Hearty: Slow-cooked for maximum depth and flavor.
- Versatile: Perfect for pasta, lasagna, or even freezing for future meals.
- Family-Friendly: A crowd-pleasing dish that everyone will love.
- Simple Ingredients: Made with pantry staples like tomatoes, wine, and ground meat.
What is a Bolognese sauce?
Bolognese sauce is a traditional Italian meat sauce from Bologna, Italy. Made with ground meat (often beef and pork), soffritto (onion, carrot, and celery), tomatoes, white or red wine, and sometimes milk or cream, it’s slow-cooked to create a rich, hearty flavor. Unlike tomato-heavy sauces, Bolognese emphasizes the meat and is typically served with wide pasta like tagliatelle or used in lasagna.
The classic ragù alla bolognese, like this one certified by the Accademia Italiana della Cucina. They are very serious about their authentic Bolognese and on their recipe it says it is "DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE". That means the recipe is kept in a very safe place! Some recipes traditionally omit canned tomatoes, relying solely on tomato paste for its rich flavor.
However, the Accademia's recipe uses strained tomatoes and tomato paste. There are other ragù alla bolognese recipes popularized by Italian cookbook icons like Marcella Hazan that are made with tomato sauce, and Marcella's sauces are loved by many!
I will end my description of what is a Bolognese sauce with this. Authentic Bolognese sauce is a recipe that varies not only from town to town in Emilia-Romagna but also from kitchen to kitchen. Every nonna has her own special touch, whether it’s the balance of beef and pork, the choice of wine (red or white), or the addition of milk or cream for a silky finish.
Some might swear by using San Marzano tomatoes, and other nonna's may use only tomato paste. Even the choice of herbs could vary, and those slight changes will change the flavor of the sauce. These personal preferences and local traditions create subtle differences that make each ragù alla bolognese unique while staying true to its rich, comforting roots.
How long to cook traditional Bolognese sauce?
A traditional Bolognese cooks low and slow. The meat sauce thickens up and an authentic Bolognese will cook for 4 hours. Yes, 4 hours seems like a long time! I find my sauce is always ready in 2 hours. I've also cooked for 3 and 4 hours. The longer it simmers, the better the flavors are. There is NO QUICK Bolognese sauce recipe. A Bolognese sauce can never be described as quick.
PRO-TIP: IF you have time on a lazy Sunday to make this sauce, you'll have to keep an eye on it while it simmers away. When I don't have time to monitor the sauce, I'll start it stove-top and then transfer to my slow-cooker. I'll let it simmer away in my slow cooker and it turns out just divine!
🛒 Authentic Bolognese Sauce Ingredients
- Extra virgin olive oil: Sauté the vegetables and meat in a very good quality extra virgin olive oil to add a rich depth of flavor.
- Carrots, peeled and finely chopped: One of the 3 ingredients in the soffritto. It does add a delicate, sweet flavor to the base of the sauce.
- Celery stalks, finely chopped: Another component of the soffritto that adds a bit of refreshing flavor.
- Medium onion, finely chopped: The 3rd part of the soffritto. I use Sweet onion, but you could use white onion, or Vidalia, or even a shallot.
- Ground beef: Try to get 80/20 ground beef.
- Pancetta: Optional addition. If you come across some pancetta, go ahead and it in cubed in small pieces.
- Red or White wine: The wine does add flavor to the sauce, but can be omitted for dietary restrictions. Keep in mind it does evaporate while it's cooking. Also, be sure to use a wine you would actually DRINK. Do not waste your money on cooking wine, it will ruin the sauce! I used red, because I had a nice bottle open. I also sometimes use white.
- Dried sage: Adds a warm, aromatic flavor.
- Dried rosemary: This infuses the dish with a distinctive, aromatic flavor.
- Bay leaf: An optional addition, but it does This adds a subtle bitterness that enhances the overall flavor of the sauce.
- San Marzano plum tomatoes: These form the base of the sauce, adding acidity and depth. You will be blending the tomatoes
- Tomato passata: Instead of canned tomatoes, use a jar of tomato passata.
- Bouillon: I sometimes add a spoonful of the bouillon paste, or you could add a bouillon cube. This is optional. And I don't always remember to do this step. Bouillon adds an extra dimension of flavor. There are recipes that say to use beef broth. I do not ever make my sauce with beef broth.
- Sea salt: Keep in mind: you won't need too much salt if you add in pancetta. Pancetta is salty, so start with 1/2 teaspoon of salt. Add more, to your taste.
- Freshly ground black pepper: These are used for seasoning and to bring out the flavors of the other ingredients.
Equipment you need to make this recipe
- Cutting board: I love my bamboo boards and I have plastic cutting board. Feel free to use whichever type of cutting board you have.
- Sharp knife: Get out your sharpest knife to cut carrots, celery, and onions.
- Food processor: If you do not feel like chopping the veggies, use a mini or full size food processor to pulse them into smaller pieces. Keep them slightly chunky, you do not want to blitz them into oblivion.
- Large sauce pan: You will need a large sauce-pan. When you first are bringing it to a rolling simmer, it will be splattering.
- Wooden spoon: Use a wooden spoon to stir it.
- Slow-cooker: I sometimes like to start the sauce in my sauce pan and then continue on the simmering part in my slow-cooker. It frees up my time to do other things, and it's ideal as it simmers away slowly.
🍽️ How to make Italian Bolognese
Here is how to make this Bolognese sauce recipe(the full recipe is below!):
- Step 1: In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add in a pinch of salt and pepper.
- Step 2: Add in the ground beef (you could do ground beef and ground pork). If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently. Season with another little bit of salt and freshly ground black pepper. If using pancetta, use less salt.
- Step 3: Break up any large lumps and cook until the meat is no longer pink, about 10 minutes.
- Step 4: Add in the fresh herbs and wine and stir to combine. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer.
- Step 5: Add the tomatoes, and cook over medium low heat until the sauce thickens. Check on the sauce and stir every 20 minutes and add a bit of water if it's drying while it's simmering. Check the flavor, and if needed, add in a little bit more of salt and pepper.
- Step 6: Sauce will be ready in 2 hours. If you have time, simmer it a full 3-4 hours. Or, follow my slow cooker directions.
What to do with the fat that forms on Bolognese sauce?
The longer the sauce is simmering, some fat will be floating on top of the sauce. You could spoon off some of this oil, or stir it back into the sauce. This fat does add more flavor to the sauce. When you see this layer of oil on top, that is your indication that the sauce is ready!
What to do if Bolognese sauce is too thick?
- The sauce thickens up as it's simmering, so you'll need to keep adding a bit of water to loosen it up.
- It will also thicken up when you store it in the fridge. When you warm i tup, you could add some water or some broth to loosen it up and simmer it slowly while it's heating up.
How to cook slow cooker Bolognese sauce:
- Heat a touch of olive oil in a large skillet over medium heat.
- Stir in the onion, carrot, and celery.
- Add in the ground turkey. Cook until the meat has brownies a little. Add in the spices, salt and pepper.
- Add in the red wine and San Marzano tomatoes.
- Add every thing to your slow cooker and let it simmer away all day.
What to serve with ragu Bolognese
Bolognese sauce is true Italian comfort food. It is perfect served tossed with pasta, but it goes nicely with roasted vegetable, side dish, or bread.
- Burrata Caprese >>> One of my favorite salads! Comes together in just a couple minutes!
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
- Panzanella >>> This is a great Tuscan salad! It's so easy to make and also really flavorful.
- Ciabatta bread >>>This homemade ciabatta bread is incredible! Give it a try and you'll be making it all the time!
- Crusty bread >>> I highly suggest some really great bread to sop up all the sauce! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
🫙 Leftover and Storing
- Storing: Allow the sauce to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4-5 days. The flavors develop even more over time, making it perfect for quick meals during the week!
- Freezing: For longer storage, portion the sauce into freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently over medium heat, adding a splash of water or stock if it thickens too much.
- Reheating: Reheat the Bolognese sauce in a saucepan over medium heat, stirring occasionally. You can also microwave it in a covered dish in 1-2 minute intervals, stirring in between.
📃 Substitutions & Variations for traditional bolognese recipe
- Meat Options:
- Tomato Choices:
- San Marzano Tomatoes: Stick to these for authentic flavor, but regular canned tomatoes can work as a substitute.
- Fresh Tomatoes: Use peeled and diced fresh tomatoes for a more rustic touch
- Tomato Choices (continued):
- Tomato Paste: Add a tablespoon for deeper color and richer tomato flavor if using regular canned tomatoes.
- Wine Substitutions:
- Red or White Wine: Both are traditional, but you can substitute with beef or vegetable broth if you prefer to avoid alcohol. Just be sure to use low sodium broth.
- Balsamic Vinegar: A small splash adds acidity and depth when wine isn’t used.
- Worcestshire Sauce: Like the vinegar, a splash adds some depth to the sauce if you're skipping the wine.
- Milk or Cream Alternatives:
- Use plant-based milk like almond or oat milk for a dairy-free version.
- Omit entirely for a more tomato-forward sauce, though this alters the creamy balance.
- Seasoning Tweaks:
- Add a pinch of nutmeg for a subtle depth, especially when using milk.
- Experiment with herbs like thyme or parsley in addition to bay leaves.
- Texture Adjustments:
- For a smoother sauce, pulse the meat in the food processor to make it very small chunks.
- For chunkier texture, finely chop the vegetables by hand instead of using a food processor.
- Spicier Option:
- Add a pinch of red pepper flakes for a subtle kick.
- Pasta Pairings:
- While traditionally served with tagliatelle, you can pair the sauce with spaghetti, pappardelle, or even use it for lasagna layers. I love rigatoni or even penne with my Bolognese sauce.
- For a low-carb option, serve over zucchini noodles or spaghetti squash.
- Herb Variations:
- Use fresh basil or oregano for a more herbaceous twist at the end of cooking.
- Add rosemary for a more robust flavor profile.
When do you add salt and pepper to an authentic bolognese sauce?
In authentic Bolognese sauce, salt and pepper are added at key stages to build depth and balance:
- With the Soffritto: Add a pinch of salt while cooking the onions, carrots, and celery to draw out moisture and enhance sweetness.
- After Browning the Meat: Season the ground meat with salt and pepper to ensure it’s flavorful before adding liquids.
- During Simmering: Taste the sauce halfway through and adjust the seasoning as the flavors develop.
- Before Serving: Make final adjustments to salt and pepper after the sauce has fully reduced and flavors have concentrated.
☑️ Our Top Tips for Italian Bolognese sauce
- Use High-Quality Ingredients: Look for the best quality San Marzano tomatoes, fresh vegetables, and good-quality ground beef and pork to achieve the best flavor.
- Choose the Right Pot: A large sauce pan or Dutch oven is ideal for even heat distribution and preventing the sauce from burning during the long simmering process.
- Cook Vegetables Slowly: Sauté the soffritto (onions, carrots, and celery) over medium heat to develop deep, caramelized flavors.
- Brown the Meat Properly: Brown the ground meat thoroughly to build flavor, breaking it into small pieces to ensure an even texture.
- Deglaze with Wine: Use a splash of dry white or red wine to deglaze the pot after browning the meat, scraping up any flavorful bits.
- Simmer Low and Slow: Authentic ragù alla Bolognese needs time. Let the sauce simmer gently for 2–4 hours to develop a rich, velvety texture.
- Season Gradually: Add salt and pepper in layers as you cook, tasting and adjusting to bring out the best flavors.
- Use Fresh Herbs Sparingly: Stick to classic Italian herbs like bay leaves for authenticity, and add fresh basil at the end if desired.
- Rest Before Serving: Allow the sauce to rest for 10–15 minutes after cooking to let the flavors settle and intensify.
- Make Ahead: Bolognese tastes even better the next day. Prepare it ahead of time and reheat for even richer flavors.
❓ FAQ'S
Traditional Bolognese, or Ragù alla Bolognese, is made with a combination of ground beef and pork, soffritto (finely chopped onions, carrots, and celery), white wine, milk, a small amount of tomato paste or tomatoes, and slow-simmered for hours to develop its rich flavor.
Italian Bolognese is a slow-cooked meat-based sauce with a subtle use of tomatoes, focused on layering flavors with milk, wine, and aromatics. American Bolognese often features a more tomato-heavy base, includes garlic, and may skip the milk, making it closer to a meat sauce than a true ragù.
Authentic Bolognese traditionally uses white wine, as it helps to balance the richness of the meat and create a lighter, more delicate flavor. But you could also use red wine, if you have some on hand.
Milk is added to Bolognese to tenderize the meat and balance the acidity of the tomatoes. It also creates a creamy, velvety texture that is characteristic of authentic Ragù alla Bolognese.
Yes, but only a small amount. Authentic Bolognese includes a touch of tomato paste or a small quantity of canned tomatoes to enhance the flavor, but it’s not a tomato-based sauce like many American adaptations.
No, garlic is not traditionally used in authentic Ragù alla Bolognese. The flavor profile focuses more on the soffritto and meat rather than garlic.
Yes, finely chopped carrots are part of the soffritto (along with onions and celery) that serves as the flavor base for traditional Bolognese sauce.
A Bolognese recipe, like the one I'm sharing here, using 1 pound of ground beef and 28 ounces of tomato sauce, typically yields about 5-6 cups of sauce. The exact amount may vary slightly depending on additional ingredients like vegetables, wine, or milk and how much the sauce reduces during cooking. This quantity is enough to serve 4-6 people, depending on portion size.
No, traditional Bolognese sauce does not typically include sugar. The authentic recipe focuses on the natural sweetness of ingredients like carrots, onions, and tomatoes, which are balanced by the savory flavors of meat, wine, and milk or cream.
You will come across recipes that may add a small amount of sugar to balance the acidity of canned tomatoes, especially if they aren’t naturally sweet, but this is not how to make a traditional ragù alla bolognese. If using high-quality San Marzano tomatoes, you won't need to add in any sugar.
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📖 Recipe
Bolognese Sauce (Ragù Alla Bolognese)
Equipment
- 1 large sauce pan
Ingredients
- 2 Tablespoon olive oil extra virgin
- 2 carrots peeled finely chopped (~ 1 cup)
- 2 celery stalks finely chopped (~ 1 cup)
- 1 medium onion finely chopped
- 1 pound ground beef chuck 20% fat (you could also use 1/2 ground beef and 1/2 ground pork)
- ½ cup white or red wine use a wine you would actually drink
- 1 teaspoon dried sage I used fresh sage from my garden
- 1 teaspoon dried rosemary I used fresh rosemary from my garden
- 1 dried bay leaf
- 1 28- ounce can San Marzano plum tomatoes pureed (or 1 jar of tomato passata)
- 1 teaspoon sea salt add more to your taste
- ½ teaspoon freshly ground black pepper add more to your taste
Instructions
- Sauté: In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add a pinch of salt and black pepper.
- Cook beef: Add in the ground beef (you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes. If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently. Add in the herbs and stir to combine. Season with salt and black pepper.
- Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
- Add tomatoes: Stir in the tomato sauce and cook over medium low heat until the sauce thickens, which could take 2-3 hours, stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer. Check the flavor and season with a bit of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit. I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make this a day ahead.
- Optional: After you've added in the tomatoes, you could transfer the sauce to a slow-cooker and let it simmer on high for 3 hours or low for 6 hours.
- Serve: When the sauce is ready, remove the bay leaf. Heat the sauce and serve over cooked pasta. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Meat: I used only ground beef. If you want to add in some ground pork, you could replace half the ground beef with the pork. It is traditional for Bolognese to have beef and pork.
- Bouillon: I sometimes add a spoonful of the bouillon paste, or you could add a bouillon cube. This is optional. And I don't always remember to do this step. But it does add an extra dimension of flavor that I do really enjoy.
- Canned tomatoes: Look for a very good quality San Marzano DOP tomato or tomato passata. The better the quality of the tomatoes, the better the flavor. And you will NOT need to add in any sugar to the sauce.
- Tomato paste: If you have tomato paste on hand, go ahead and add a tablespoon to the sauce.
- Slow cooker: There is the option to cook it in the slow cooker. Follow the recipe until the part when you add in the tomatoes, and add it all into the slow cooker. Let it simmer on low for 6 hours.
- Simmer: Remember that Bolognese does get better the longer it simmers. It tastes even better the next day!
- Make extra: The sauce will disappear quickly! TRUST ME! You're going through all the trouble to make it, go ahead and double it. You can freeze one portion of it to use another time.
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