How to Make Ragu alla Bolognese

How to Make Ragu alla Bolognese - Lucy Williams Global

Here is how to make Ragu alla Bolognese, the authentic Italian way. If you think you know how to make Spaghetti Bolognese, well, think again as the authentic Italian way is completely different to how we make it in the UK or USA.  Follow the recipe below.

Tagliatelle - Lucy Williams Global

How to Make Ragu alla Bolognese?

Everyone has their own Bolognese recipe that they have cooked for years and tastes great, I had my own too!

If you follow me on social media you will know I have been asking what you, the readers would like to see on the blog.

One of the requests was ‘What is the real authentic recipe for Spaghetti Bolognese?’ I will introduce you to Ragu alla Bolognese.

Ragu alla Bolognese is Italian for Bolognese sauce, a meat sauce made of beef and pork for pasta. Traditionally served with the long flat pasta tagliatelle. 

The authentic recipe consists of celery, carrot, onion, butter, minced beef, minced pork, red wine, tomato purée, milk, salt and pepper

No garlic, tinned tomatoes, stock or herbs.

History of Ragu alla Bolognese

This recipe originally comes from the city of Bologna in the region of Emila-Romagna in northern Italy.

Ragu all Bolognese is made from minced pork, minced beef, onion, carrot, celery, tomatoes or tomato paste, red wine and milk.

After the sauce has been slowly cooked, a small amount of the sauce is served with tagliatelle

How to Make Ragu alla Bolognese - Lucy Williams Global

What is the difference between Spaghetti Bolognese and Ragu alla Bolognese?

The difference between the two are that Spaghetti Bolognese is more on the tomato side. Ragu alla Bolognese has a tiny amount of tomatoes in it.

Most Spaghetti Bolognese recipes contain minced beef, canned tomatoes, garlic, mushrooms, beef stock, wine and herbs. Other ingredients can include Worchestershire sauce, Tobasco sauce, chilli, etc. A large amount of sauce is mixed in or placed on top of the spaghetti.

The Authentic Way to Make Spaghetti Bolognese

How to Make Ragu alla Bolognese - Lucy Williams Global

Ragù alla Bolognese

Ragù alla Bolognese is a slowly cooked meat-based sauce of pork and beef, with onion, carrot, celery, tomato paste, red wine, milk, salt and pepper, served with tagliatelle.
Prep Time 15 mins
Cook Time 3 hrs 40 mins
Course Main Course
Cuisine Italian
Servings 6 People

Equipment

  • Heavy Saucepan
  • Wooden Spoon
  • Chefs Knife
  • Chopping Board
  • Kitchen Scales
  • Measuring Cups/Spoons

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 250 g / 9 oz Minced Beef (Ground)
  • 250 g / 9 oz Minced Pork (Ground)
  • 50 g / 2 oz Unsalted Butter
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Stalk Celery, finely chopped
  • 125 ml / ½ Cup Red wine
  • 2 tbsp Tomato Purée, triple concentrated
  • 125 ml / ½ Cup Whole Milk
  • Salt, to taste
  • Black Pepper, to taste

Instructions
 

  • Add extra virgin olive oil to a large heavy saucepan over medium heat.
  • First, add the minced pork to the saucepan and cook until all the liquid from the meat has evaporated for around 5 minutes.
  • Then add the minced beef and cook until brown, stirring frequently for around 5 minutes.
  • Once cooked, transfer the meat to a bowl and cover and put it to one side.
  • Add the butter to the saucepan and melt over medium heat.
  • Then add the onion, carrot and celery and cook for around 5 minutes until the onions are translucent.
  • Next, add the tomato puree and sauté for 5 minutes more, stirring occasionally.
  • Return the meat to the saucepan, turn up the heat and pour in the red wine.
  • Cook over high heat for 2 minutes, then cover the pan and turn the heat down to low.
  • Leave the Ragù alla Bolognese to simmer very gently for at least 3 hours.
  • Stir occasionally so the meat does not become dry.
  • After the 3 hours of cooking, pour in the milk and cook on low heat for a further 40 minutes.
  • Serve the Ragù alla Bolognese with tagliatelle for the authentic way or spaghetti if you prefer.

Video

Keyword Ragu all Bolognese

Now you know how to make Ragù alla Bolognese the authentic Italian way. Serve straight away or keep in the fridge for up to 3 days in an airtight container.

Ragu all Bolognese Recipe

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Equipment to Make Ragu

  • Chopping Board
  • Chefs Knife
  • Saucepan
  • Wooden Spoon
  • Measuring Jug
  • Kitchen Scales
  • Measuring Spoons

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How to Make Ragu alla Bolognese - Lucy Williams Global

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