Here’s a hearty, rich, and deeply flavorful recipe for Nonna’s Authentic Bolognese Sauce — the real-deal Italian kind, slow-cooked and steeped in tradition from Emilia-Romagna 🇮🇹.
🍅 Nonna’s Authentic Bolognese Sauce (Ragù alla Bolognese)
🍲 Ingredients:
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2 tbsp olive oil
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2 tbsp unsalted butter
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1 medium onion, finely diced
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1 carrot, peeled and finely diced
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1 celery stalk, finely diced
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2 cloves garlic, minced (optional, not always traditional)
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1/2 lb (225g) ground beef (preferably chuck)
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1/2 lb (225g) ground pork (or veal, or a mix)
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1/2 cup dry white wine (like Pinot Grigio)
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1 cup whole milk
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1/8 tsp nutmeg (just a pinch)
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28 oz (800g) can of peeled San Marzano tomatoes, crushed by hand (or passata)
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Salt & pepper, to taste
🍝 Traditional Italian Bolognese is not a tomato-heavy sauce — it’s mostly meat and aromatics, with just enough tomato to bring it together.
👩🍳 Instructions:
1. Soffritto Base (Flavor Foundation):
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Heat olive oil and butter in a large heavy-bottomed pot (like a Dutch oven).
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Add onion, carrot, and celery.
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Cook over medium-low heat for 10–15 minutes, stirring occasionally, until very soft and golden.
2. Brown the Meat:
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Add ground beef and pork.
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Break up with a wooden spoon and cook until fully browned—10 minutes.
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Season with a bit of salt and pepper.
3. Deglaze with Wine:
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Pour in the white wine.
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Simmer gently, stirring occasionally, until it evaporates—5–7 minutes.
4. Add Milk & Nutmeg:
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Stir in milk and a pinch of nutmeg.
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Simmer until milk is mostly absorbed—5 minutes.
5. Add Tomatoes:
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Add crushed tomatoes or passata.
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Stir gently to combine.
6. Low & Slow Simmer:
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Reduce heat to low.
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Partially cover and let simmer gently for 2 to 3 hours, stirring occasionally.
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Add a splash of water or broth if it thickens too much.
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Adjust salt and pepper to taste.
🍝 How to Serve Bolognese:
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With tagliatelle or pappardelle (fresh egg pasta is traditional).
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Toss pasta directly with the sauce and a bit of pasta water.
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Finish with Parmigiano-Reggiano cheese—no basil, no garlic bread (Nonna would scold you 😄).
✅ Tips from Nonna:
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Never rush it — low and slow is what makes the sauce rich and velvety.
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Don’t drown it in tomatoes. Bolognese is a ragù, not a marinara.
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Make extra — it freezes beautifully for up to 3 months.