Sauce Bolognese Traditionnelle

Traditional Bolognese Sauce

Here is the traditional recipe, as officially registered with the Chamber of Commerce of Bologna on October 17, 1982—loved by all, requiring time, care, and love, yet making it the queen of sauces. Our practical step-by-step guide.

Ingredients

  • 400 g minced beef, not too finely ground
  • 150 g pancetta
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 200 g crushed tomatoes + 1 tablespoon tomato paste
  • 1 glass of wine, dry white or red
  • 2 tbsp extra virgin olive oil
  • Light meat or vegetable stock
  • 10 cl whole milk
  • Salt and pepper

Ragù alla Bolognese: the authentic emblematic sauce of Emilia-Romagna

Ragù alla bolognese is one of the most iconic sauces in Italian gastronomy. Originating from Bologna, this traditional recipe stands out for its slow cooking, simple ingredients and perfect balance between meat, tomato and aromatics. Contrary to what is often seen, the real bolognese is not a tomato sauce with meat — it is above all a meat ragù, supported by a measured amount of tomato.

"Patience transforms simple ingredients into a profoundly elegant sauce." — Bologna tradition

Traditional preparation

  1. Prepare the soffritto: Finely chop the carrot, celery and onion. Gently sauté in 2 tablespoons of Leonardi extra virgin olive oil for 8 to 10 minutes, until you have a soft and lightly golden base.
  2. Add the pancetta: Stir in the finely chopped pancetta and cook for a few minutes to release its smoky aromas.
  3. Brown the meat: Add the minced beef and cook over medium heat until well browned. Break the meat apart with a fork to avoid lumps.
  4. Deglaze with wine: Pour in the wine and let the alcohol evaporate over high heat for 3 to 5 minutes.
  5. Add the tomato: Stir in the crushed tomatoes and the tomato paste, then simmer over very low heat. The tomato is here for aromatic support, not the heart of the sauce.
  6. Slow cooking: Simmer for at least 1h30 over very low heat, covered. Stir regularly and add a little stock or water if the sauce catches or dries out.
  7. Season: Add salt and pepper to taste. Taste and adjust as needed before serving.
  8. Add the milk: Pour in 10 cl of whole milk at the end of cooking. This traditional step softens the acidity of the tomato and rounds out the texture of the ragù.

Which pasta to choose for bolognese?

Contrary to popular belief, traditional bolognese sauce is not served with spaghetti — excellent as they are — but with wide, porous pasta capable of holding the ragù. In Italy, this rule is virtually set in stone in Bologna.

  • Giuseppe Cocco Egg Tagliatelle: the authentic choice of Bologna. The egg pasta, slightly porous and rough, grips the ragù perfectly. This is the canonical pairing, officially recognised by the Bologna Chamber of Commerce since 1972.
  • Pappardelle: for an even more generous texture, pappardelle offer maximum surface area — ideal when the ragù is particularly rich and reduced.
  • Fettuccine: an elegant alternative, halfway between tagliatelle and pappardelle, for an equally successful dish.

Discover our artisan Italian pasta, selected for their compatibility with rich sauces: explore the GILDA by Restaurant Roberto selection

3 tips for a perfect ragù

Slow cooking

An authentic ragù demands time. Simmer for a minimum of 90 minutes to develop depth and texture.

Balanced tomato

The tomato supports the meat without dominating it. Too much would mask the aromatic richness of the ragù.

Traditional simplicity

No garlic or herbs. The original recipe favours the natural balance between meat, vegetables and slow cooking.

Conclusion: mastered simplicity

A true ragù alla bolognese rests on the quality of the ingredients and respect for the cooking time. This classic perfectly embodies the culinary philosophy of Emilia-Romagna: few ingredients, but flawless technique.

Pair this ragù with artisan egg tagliatelle prepared in the spirit of tradition, and start your soffritto with a quality extra virgin olive oil for a fully authentic gastronomic experience.