When people think of Italian pasta sauces, one of the most popular that comes to mind is Bolognese, a hearty meat sauce with roots in Bologna. However, bolognese (or ragù alla bolognese) is often misunderstood and, outside of Italy, frequently confused with other Italian ragus.
One thing worth noting up front is that a classic bolognese sauce doesn’t contain garlic, which can surprise those who love Italian cooking. While garlic is a popular aromatic in many Italian dishes, it’s not traditionally part of this sauce. Anyone making this recipe is welcome to add garlic if they wish, but I recommend letting the flavors develop on their own. The richness of the meat, milk, tomatoes, and vegetables provides all the complexity you need.
Another essential aspect of authentic bolognese is the texture achieved by using a fine brunoise (or 1/8-inch dice) cut for the mirepoix (onion, carrot, and celery). Cutting the vegetables very small is key to the sauce’s consistency, allowing them to melt into the sauce as it simmers. This gradual breakdown of the vegetables helps achieve the velvety texture that makes Bolognese so distinctive.
Finally, it’s important to resist the temptation to add herbs like basil or oregano. Many ragus call for these familiar garden herbs, but traditional bolognese is made without them. Instead, I include a single bay leaf to add just a hint of spicy, herbal undertone without distracting from the other flavors of the sauce.
What Sets Bolognese Apart from Other Italian Ragus
Unlike many other Italian ragus, bolognese is a uniquely rich, slow-cooked meat sauce from Bologna, in Italy’s Emilia-Romagna region, where dairy, meats, and hearty ingredients are key to the cuisine. Traditional bolognese uses just a few tomatoes, which allows the flavor of the meat to stand out. It gains its velvety texture from milk, setting it apart from tomato-forward sauces like ragù alla Napoletana. Bolognese pairs best with broad pasta like tagliatelle or pappardelle, which hold up beautifully to its hearty consistency.
Bolognese Sauce
Scroll down for a printable version of this recipe
Yield: 4-6 servings
Prep time: 30 minutes
Cook time: 3 hours
Total time: 3.5 hours
1 lb ground sirloin
8 oz chopped pork belly (or ground pork)
1 cup dry white wine
3 cups or 5 Roma tomatoes, diced small
1 medium onion, brunoise (finely diced)
1 large carrot, brunoise
2 stalks celery, brunoise
1.5 cups whole milk
1 cup chicken or beef stock
1 bay leaf
1 Parmesan rind (optional, to remove after cooking)
Salt and pepper, to taste
1. Brown the Meats: In a large pan, brown the ground sirloin and chopped pork belly (or ground pork) over medium heat. Season lightly with salt and pepper, then remove the meat from the pan, leaving any rendered fat.
2. Sweat the Onion: In the remaining fat, add the brunoise-cut onion and cook until softened and translucent.
3. Add Carrots and Celery: Stir in the brunoise-cut carrot and celery, cooking until the vegetables are softened and fragrant.
4. Add Tomatoes and Deglaze with Wine: Add the diced Roma tomatoes, allowing them to release their juices. Then pour in the white wine, deglazing the pan to lift any browned bits and add depth of flavor.
5. Return the Meat and Add Dairy and Stock: Add the browned meat back into the pan along with the whole milk. Stir well to combine, then add the chicken or beef stock, bay leaf, and, if using, the Parmesan rind.
6. Simmer Slowly: Bring the sauce to a gentle simmer. Let it cook for 2-3 hours, stirring occasionally to prevent scorching. Allow the sauce to reduce until it’s thick and most of the liquid has evaporated.
7. Season Throughout: Season with salt and pepper periodically, adjusting to taste as it nears completion.
8. Serve with Pasta: For my sauce, I used fresh homemade pappardelle, but any flat, broad noodle will work. If you’re interested in making pasta from scratch, check out some of our other guides like this one.
Enjoying an authentic Bolognese is all about patience and quality ingredients. Take your time, season as you go, and let the sauce simmer until it’s rich and thick. With these steps, you’ll create a true, hearty Bolognese that’s perfect with your favorite pasta.
For more pasta fun, check out one of these upcoming classes:
- Hands-On Pasta and Gnocchi Workshop Monday, November 18 6pm
- Hands-On Pasta and Gnocchi Workshop Saturday, December 14 11am
- Hands-On Pasta Boot Camp Saturday, January 25 10am
Bolognese Sauce
Ingredients
- 1 lb ground sirloin
- 8 oz chopped pork belly (or ground pork)
- 1 cup dry white wine
- 3 cups or 5 Roma tomatoes, diced small
- 1 medium onion, brunoise (finely diced)
- 1 large carrot, brunoise
- 2 stalks celery, brunoise
- 1.5 cups whole milk
- 1 cup chicken or beef stock
- 1 bay leaf
- 1 Parmesan rind (optional, to remove after cooking)
- Salt and pepper, to taste
Instructions
- In a large pan, brown the ground sirloin and chopped pork belly (or ground pork) over medium heat. Season lightly with salt and pepper, then remove the meat from the pan, leaving any rendered fat.
- In the remaining fat, add the brunoise-cut onion and cook until softened and translucent.
- Stir in the brunoise-cut carrot and celery, cooking until the vegetables are softened and fragrant.
- Add the diced Roma tomatoes, allowing them to release their juices. Then pour in the white wine, deglazing the pan to lift any browned bits and add depth of flavor.
- Add the browned meat back into the pan along with the whole milk. Stir well to combine, then add the chicken or beef stock, bay leaf, and, if using, the Parmesan rind.
- Bring the sauce to a gentle simmer. Let it cook for 2-3 hours, stirring occasionally to prevent scorching. Allow the sauce to reduce until it’s thick and most of the liquid has evaporated.
- Season with salt and pepper periodically, adjusting to taste as it nears completion.
- For my sauce, I used fresh homemade pappardelle, but any flat, broad noodle will work.
