Bolognese sauce
Culinary discovery in Tuscany
One summer, we ate at a truly authentic Italian restaurant tucked away in a tiny village in the far south of Tuscany.
There we tasted the best Bolognese sauce (ragù alla Bolognese in Italian) we had had in years. The flavor was rich, the sauce perfectly balanced, and the pasta served with it, the local specialty pici, brought everything together. Every bite felt complete, with the ingredients working in harmony and the flavors coming through clearly.
Pasta pairing
At the small village restaurant, the Bolognese sauce was served with pici, a thick pasta typical of Tuscany. Pici has a firm texture, which helps it hold onto the sauce. In the Netherlands, and likely in the US too, pici can be hard to find, but there are great alternatives. Pappardelle or tagliatelle are perfect choices, since these wide noodles also pair well with a hearty meat sauce. If you prefer to keep it simple, spaghetti is of course a great option too.
Signature flavor
Ragù alla Bolognese is a traditional Italian meat sauce from the city of Bologna. Unlike quicker versions, the original recipe takes time. The base is made with ground beef and pancetta, slowly cooked with onion, carrot, and celery: the classic soffritto.
The sauce is then enriched with red wine and passata, allowing the flavors to develop over several hours. This slow simmer is essential to give the sauce its characteristic flavor.
Enjoying an Italian classic
Ragù alla Bolognese is more than just a pasta sauce. It is a timeless dish that simply requires patience. By using the right ingredients and letting the sauce simmer gently, you bring authentic Italian cooking to your own table. Serve it with fresh pasta of your choice, a good glass of wine, and enjoy the pure, full flavors the way Italians have for generations.
Bolognese sauce
- Total Time: 2 hours, 30 minutes
- Yield: 4 servings 1x
Description
Ragù alla Bolognese is a traditional Italian meat sauce from the city of Bologna. Unlike quicker versions, the original recipe takes time.
Ingredients
- 1.1 lb ground beef
- 12 oz pappardelle pasta
- 3 1/2 oz pancetta (or thick-cut bacon), diced
- 1 1/2 cups tomato passata
- 2/3 cup red wine
- 2 shallots
- 2 celery stalks
- 2 sprigs fresh rosemary, optional
- 1 carrot
- 1/2 beef bouillon cube (0.18 oz)
- Parmesan cheese, grated
- Olive oil
Instructions
- Finely chop the 2 shallots, very finely dice the 2 celery stalks, and coarsely grate the carrot.
- Heat a generous drizzle of olive oil in a large skillet or Dutch oven. Cook the 3 1/2 oz diced pancetta for 2 to 3 minutes. Add the chopped vegetables and cook, stirring regularly, for 10 minutes until softened.
- Add the 1.1 lb ground beef and cook for 5 to 10 minutes, breaking it up with a spoon, until browned.
- Pour in the 2/3 cup red wine and let it reduce for a few minutes.
- Crumble in the 1/2 beef bouillon cube and stir in the 1 1/2 cups tomato passata. Add 1 or 2 sprigs of rosemary if using.
- Mix well, cover with a lid, and let the sauce simmer gently for at least 2 hours.
- Remove the lid and let it cook for another 30 minutes if the sauce needs to thicken further.
- Serve with tagliatelle, pappardelle, pici, or another thick pasta shape. Finish with freshly grated Parmesan cheese.
Notes
Curious about the Tuscan version where pancetta is replaced with Italian sausage? Then give ragù toscano a try!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Italian
