How to Make Authentic Bolognese Sauce | Traditional Ragù alla Bolognese Recipe
About this recipe
If you're craving a rich and hearty sauce, this Authentic Bolognese Sauce, or Ragù alla Bolognese, is the way to go. Giovanni Siracusa shares a traditional recipe that brings the flavors of Bologna right to your kitchen. With a blend of beef, pork, and pancetta, slow-cooked to perfection, this sauce is perfect for tagliatelle, lasagna, or pappardelle.
What sets this version apart is the careful layering of flavors and the addition of warm milk at the end, which gives the sauce a silky texture. The use of vegetable stock instead of beef broth lightens the dish while still maintaining depth. Get ready to impress your family and friends with this classic Italian dish!
Ingredient notes
- Use 6 oz of cubed pancetta for a flavorful base.
- 1 cup of warm whole milk is added at the end for creaminess.
- The recipe uses 2 cups of vegetable stock instead of beef broth for a lighter sauce.
Tips from Giovanni Siracusa’s video
- Render the pancetta over low heat to allow the fat to melt without burning it.
- Brown the meat well after adding it to the soffritto to develop rich flavors.
- Simmer the sauce on very low heat for 2 hours, stirring occasionally, to deepen the flavor.
Good to know
- What type of pasta works best with this sauce?
- Tagliatelle, lasagna, or pappardelle are all great options.
- How long does the sauce need to simmer?
- The sauce should simmer on very low heat for 2 hours, followed by an additional 30 minutes after adding the milk.
No life story here — the video and the recipe are the whole point. All credit to Giovanni Siracusa: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the pancetta into cubes and set aside.
- 2
Melt a knob of butter in a pan over low heat.
- 3
Add the finely diced onion, carrots, and celery (soffritto) to the pan. Cook for about 10 minutes until soft.
- 4
Increase the heat and add the ground beef and ground pork. Brown the meat well, seasoning with salt and pepper.
- 5
Deglaze the pan with dry white wine and let it fully evaporate.
- 6
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- 7
Add the tomato passata, vegetable stock, bay leaves, and a pinch of nutmeg. Stir well to combine.
- 8
Reduce the heat and let the sauce simmer on very low heat for 2 hours, stirring occasionally.
- 9
After 2 hours, stir in the warm milk and cook for another 30 minutes until the sauce is silky.
- 10
Cook the tagliatelle pasta until al dente, reserving some pasta water.
- 11
Toss the ragù with the tagliatelle, adding reserved pasta water as needed for a smooth sauce.
Heads up — we had to guess a little:
- The quantity for the knob of butter is inferred as a standard cooking measure.
Credit where it’s due: this recipe was transcribed from Giovanni Siracusa’s original video on YouTube. Follow them there — it’s their dish.
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