Traditional Italian Ragù Alla Bolognese - Sauce Bolognese Video Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta June 11, 2018 Last updated on October 3, 2024 3 Comments Marta June 11, 2018 Last updated on October 3, 2024 3 Comments Traditional Italian Ragù alla Bolognese was one of the best dishes my mother would cook for us when we were young. That time we knew it as “Spaghetti Bolognese”. The easiest way to prepared it was using the Knorr Fix sachet which had nothing to do with cooking, but we still loved it! While doing my internship in Italy in 2011-2012, I have managed to try the real “Spaghetti Bolognese” – Ragù alla Bolognese. This meat sauce had not much in common with the Bolognese I knew, yet it was love from the first site. The first time Ragù Bolognese was mentioned in a cookbook from Pellegrino Artusi from 1891. Bute the first recipe is a little bit different then the traditional recipe we know. In Bologna ragù alla bolognese is customarily paired and served with tagliatelle. Traditional Italian Ragù alla Bolognese is very simple to cook, but it does take time. First, you need to cut all vegetables, and the cooking process takes 2 hours. It is worth it though. It has been the best Bolognese recipe I have ever tried, and once you cook it you can store it in the fridge for 3-4 days or freeze it for another time! This way you will get the time you have invested back, have top quality sauce and you will be cooking fresh products. The things that might surprise you in this recipe is that traditional Italian Ragù alla Bolognese doesn’t contain tomatoes, garlic or any other spices apart from salt and pepper. It does have carrots, celery, a little bit of bacon and even milk! So please grab a glass of wine and let me take you on a culinary trip to Bologna! To make the Traditional Italian Ragù alla Bolognese recipe easier and more understandable, we have prepared a concise video that shows all the instructions: If you would like to see how to make Traditional Lasagne alla Bolognese, please check out our recipe: Traditional Lasagna alla Bolognese. For more Italian recipes, please visit our Italy category page. Traditional Italian Ragu alla Bolognese 4 from 1 vote Prep Time 20 minutes Cook Time 1 hour 30 minutes Total Time 1 hour 50 minutes Course Main Course Cuisine Italian Servings 6 people INGREDIENTS 2 tbsp olive oil1 carrot grated1 onion chopped1 stick of celery sliced250 g minced beef250 g minced pork100 g smoked bacon minced or chopped200 ml red wine30 ml tomato paste250 ml beef broth200 ml milkSalt & pepper 2 tbsp olive oil 1 carrot grated 1 onion chopped 1 stick of celery sliced 250 g minced beef 250 g minced pork 100 g smoked bacon minced or chopped 200 ml red wine 30 ml tomato paste 250 ml beef broth 200 ml milk Salt & pepper Garnish Parmesan gratedFresh pepper Parmesan grated Fresh pepper INSTRUCTIONS Make sure you have onions, carrots and celery grated and chopped into small pieces.Take the largest pan you have and heat up olive oil on the medium heat.Fry vegetable until tender. Stir from time to time.Add minced meat (and bacon!) and wait until meat turns brown, keep on in stirring.Add glas of red wine and wait until it evaporates. In the mean time add a litte bit of broth to the tomato paste and mix them. Add the mixture and the rest of the broth to the meat and combine all the ingredients.Cook on the low heat for 1,5 hour and don't forget to stir form time to time.Add the glass of milk. Stir again. Cook for another 5 minutes.If necessary season the sauce with salt and pepper.This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that!Garnish with parmesan and fresh pepperServe the sauce hot with cooked tagliatelle, spaghetti, use it to prepare lasagna or freeze it. Make sure you have onions, carrots and celery grated and chopped into small pieces. Make sure you have onions, carrots and celery grated and chopped into small pieces. Take the largest pan you have and heat up olive oil on the medium heat. Take the largest pan you have and heat up olive oil on the medium heat. Fry vegetable until tender. Stir from time to time. Fry vegetable until tender. Stir from time to time. Add minced meat (and bacon!) and wait until meat turns brown, keep on in stirring. Add minced meat (and bacon!) and wait until meat turns brown, keep on in stirring. Add glas of red wine and wait until it evaporates. In the mean time add a litte bit of broth to the tomato paste and mix them. Add the mixture and the rest of the broth to the meat and combine all the ingredients. Add glas of red wine and wait until it evaporates. In the mean time add a litte bit of broth to the tomato paste and mix them. Add the mixture and the rest of the broth to the meat and combine all the ingredients. Cook on the low heat for 1,5 hour and don't forget to stir form time to time. Cook on the low heat for 1,5 hour and don't forget to stir form time to time. Add the glass of milk. Stir again. Cook for another 5 minutes. Add the glass of milk. Stir again. Cook for another 5 minutes. If necessary season the sauce with salt and pepper. If necessary season the sauce with salt and pepper. This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that! This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that! Garnish with parmesan and fresh pepper Garnish with parmesan and fresh pepper Serve the sauce hot with cooked tagliatelle, spaghetti, use it to prepare lasagna or freeze it. Serve the sauce hot with cooked tagliatelle, spaghetti, use it to prepare lasagna or freeze it. 3 thoughts on “Traditional Italian Ragù alla Bolognese” Your basic recipe is perfect, for me some oregano and thyme was essential and the addition of milk was wrong next time I’ll add herbs and exclude the milk , thanks Reply Thanks George. I hope that you enjoyed it anyway! Reply Your basic recipe is perfect, for me some oregano and thyme was essential and the addition of milk was wrong next time I’ll add herbs and exclude the milk , thanks Reply Thanks George. I hope that you enjoyed it anyway! Reply Your basic recipe is perfect, for me some oregano and thyme was essential and the addition of milk was wrong next time I’ll add herbs and exclude the milk , thanks Reply Thanks George. I hope that you enjoyed it anyway! Reply Thanks George. I hope that you enjoyed it anyway! Reply Thanks George. I hope that you enjoyed it anyway! Reply 4 from 1 vote Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.