Bolognese sauce (or “Ragù alla Bolognese”, as we call it in Italy) is one of the most well-known sauces for pasta. Meaty, juicy and just delicious on tagliatelle, it takes a few hours to get that rich taste, but the wait is worth it!
→ Disclaimer: this article is about ragù alla bolognese, the meat sauce. “Spaghetti alla Bolognese” is a different dish. Spaghetti alla bolognese is a typical dish from Bologna, topped with a pasta sauce made of tuna and peeled tomatoes – yes, tuna, not meat!
Still confused? Read my article Italian food that you won’t find in Italy.
As people had been making their own version of ragù for centuries, the Italian Academy of Cuisine finally decided to have it officialized, having at heart the future of the authentic Bolognese sauce.
After years of debates and fights about the ingredients, cooking time and techniques used to make the perfect sauce, the ragù alla bolognese authentic recipe was officially recorded and deposited on October 17th, 1982, at the Bologna Chamber of Commerce.
Today, this recipe represents a people’s history and has become well-known all over the world.
Just remember that “sugo” and “ragù” aren’t the same thing. “Sugo” (meaning “sauce”) is an umbrella term for any sauce you can dress pasta with – even vegetarian versions!
Let’s see the recipe of ragù alla bolognese: how to make the authentic bolognese sauce from scratch and how it’s used in the Italian cuisine.
The term “ragù” probably derives from the French “ragôuter”, which means “awakening appetite”. It is believed that it was Louis XIV of France who first had the idea of a pasta sauce, even though the first documented recipe belongs to chef Alberto Alvisi from Imola, near Bologna. Later on, the famous writer and gastronome Pellegrino Artusi included a meat sauce recipe named “bolognese” in his best-seller “Science in the kitchen and the art of eating well” in 1891.
The recipe you’re about to read is based on the original one deposited at the Bologna Chamber of Commerce by the Italian Academy of Cuisine in 1982. Of course, you can tweak it according to your taste!
To make your life easier, here you are 7 Tips for an Easy Damn Delicious Ragù alla Bolognese.
If you want to follow the authentic Bolognese sauce recipe, you must use the fattest parts of the pork leg and beef. If you want to spice it up a bit you can add a little sausage pulp, possibly sweet and not too spicy. Asking your butcher to mince the meat is a great idea – and saves you a lot of work.
The protagonist of ragù alla bolognese is undoubtedly meat and, to preserve its taste, no spices should be added: no parsil, no rosemary, no garlic. Not even nutmeg, even though some families use it. During the last century, in Emilia, the bolognese sauce was made with meat from old cows that weren’t able to work in fields any longer. For this reason, it was necessary to simmer for 5 or 6 hours and add milk or cream that breaks meat fibers and gives it a bit of sweetness.
Nowadays it’s different. We only need 2-3 hours for simmering and milk is not indispensable anymore.
Well, you could do that, but it won’t taste as good as the authentic bolognese sauce. The best ragù are those that simmer for at least 2 hours. During this time, check whether it is necessary or not to add some broth and, while you are at it, give it a stir so that everything cooks perfectly and evenly.
I know the procedure is long and involves several techniques (sweating, sautéing and braising), but don’t let it discourage you. It’s not that difficult to make, so give it a try!
—> You may also like
Mac n Cheese Mysterious Origins: American, English or Italian?
Earthen pots or non-stick sauce pans are ideal for long cooking time recipes, however you can also use pressure cookers – if you don’t have time. Slow cookers and crockpots are the most common types of pot and they work just fine.
Ragù alla Bolognese can be kept in the fridge in airtight containers for 2-3 days. You can also meal-prep it and store it in single portions to keep in the freezer, ready to use.
Remember that before putting the meat sauce in the fridge or freezer, you must let it cool down completely.
As I mentioned before, there are different varieties of ragù. The type of tomato you use can really affect the taste of your sauce, so I honestly recommend you to try different types – and brands – and see which version is the best for you.
I personally like to use crushed tomatoes (polpa di pomodoro) as I find it less sweet than tomato puree (passata di pomodoro), but I recommend you to try both and see what you like best.
A glass of milk is highly recommended: why? First of all, it gives the sauce that nice orangish color and, secondly, it makes it reach the right creaminess. Heavy cream can be added as well, especially on dry pasta. However, if you want to serve it on tagliatelle, cream is not ideal.
Ragù is such a versatile recipe that even if you have some leftovers you can use it in many different ways:
—> You may also like
Among homemade (and non-homemade) types of pasta, there are some shapes that are better than others. Just remember, the bigger the pasta size, the more complex the sauce should be. With the right match pasta-ragù you’ll get the perfect dinner to present to your guests!
Get inspiration from the following best pasta types with Bolognese sauce:
—> You may also like
Ragù recipes differ from region to region, sometimes even province to province!
Here I listed all regional varieties of ragù and their main ingredients. Just keep in mind that no matter where you go in Italy, each family has always their own interpretation of the original recipe:
—> You may also like
Although this is definitely a non-vegetarian dish, other versions with lentils or green veggies have been created to satisfy all tastes.
Nestled in the heart of Italy, Sicily offers an irresistible blend of flavors and influences…
Nestled in the heart of Italy, Sicily offers an irresistible blend of flavors and influences…
Bergamo is a charming and picturesque city in northern Italy, with a well-preserved medieval town…
Want to know where to find the best pasta in Rome? This is the right…
When it comes to Italian cuisine, Rome is indisputably one of the most revered culinary…
When it comes to planning a vacation in Italy, two destinations that often provide travelers…