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Bolognese Ragu-Original Italian Recipe

Bolognese ragu

I know many recipes have been published on Bolognese Ragu, and the website has many Recipes made using different methods.

Instead, I propose the Original Italian Recipe of Bolognese Ragu, deposited in the Chamber of Commerce in 1982 by the Italian Academy of Cuisine, an organization dedicated to preserving and enhancing gastronomic culture and its original traditions.

The only difference in my recipe is that the pancetta will be left in square bits instead of ground up like in the original recipe. The ragu is cooked for about 4 hours.

So I advise you, if you should make it for an occasion, you need to prepare it the night before.

In addition, the recipe calls for the use of ground beef from the beef plate section, which corresponds to the muscle adjacent to the diaphragm of the cow. The “pancetta tesa” is obtained from the lean ventral part of the pork, salted and flavored with pepper and other spices. The typical alternation of bright red and pink-white layers characterizes the pancetta. Another feature is adding the butter or cream film that milk makes when it boils.

Tagliatelle with Bolognese Ragu
Cooking Method
Difficulty Intermediate
Prep Time: 15 mins Cook Time: 4 hrs Total Time: 4 hrs 15 mins
Best Season Suitable throughout the year

Bolognese ragu or ragù alla bolognese is a classic meat-based sauce from Bologna, Italy. It is cooked slowly over low heat for an extended period, allowing the flavors to meld together and develop a deep, savory taste.

  • 2 pounds beef plate section (ground)
  • 14.1 ounces pancetta tesa
  • 1 cup tomato puree
  • 1 1/4 cup vegetable broth
  • 4 1/4 cups whole milk
  • 1 glass white wine (dry)
  • 2 celery hearts with the tender inner stalks
  • 5.3 ounces carrots
  • 1 onion (medium-size)
  • cream film from the boiled milk
  • salt and pepper
    • Cut the pancetta into small pieces and chop it up with a knife. You can also find it at the supermarket, which has already been cut into small pieces.
    • Finely chop the hearts of celery, carrot, and onion.
    • Put an earthenware pot on the stove and let it heat over medium-low heat; add the chopped pancetta and stir constantly with a wooden spoon so that the fat slowly melts and is distributed on the bottom.
    • After 4 minutes,  add the onion, celery, and carrot.
    • Cook for at least 7 minutes, stirring everything with the wooden spoon.
    • Add the meat and cook it with the mixture of bacon and vegetables for at least 20 minutes until the liquid released from it is absorbed.
    • Add the wine and cook for another 5 minutes over high heat.
    • Add the tomato puree and vegetable stock, mix well, cover with a lid, and boil over high heat.
    • After it has reached the boiling point, lower the heat and cook for at least 1 hour, leaving the lid half-open.
    • Add 350ml (1 1/2 cups)of boiled milk and continue cooking for another 2 hours.
  1. cream film from the boiled milk
    • As soon as it is absorbed, add another 250ml (1 cup) of milk and cook for another 30 minutes. After that, add the cream film (from the boiled milk), salt, and pepper and continue to cook for another 15-20 minutes, stirring well.
Keywords: Bolognese Ragu