Authentic Bolognese Sauce

Here’s a rich and traditional Authentic Italian Bolognese Sauce recipe — slow-cooked, deeply flavorful, and straight from Bologna’s culinary roots 🇮🇹

🍝 Authentic Bolognese Sauce (Ragù alla Bolognese)

Ingredients (Serves 6):

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 medium onion, finely chopped

• 1 medium carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 lb (450g) ground beef (traditionally 70–80% lean)

• 1/2 lb (225g) ground pork

• 1 cup (240 ml) whole milk

• 1 cup dry white wine

• 1 1/2 cups (400g) canned crushed tomatoes or tomato passata

• Salt and black pepper, to taste

• A pinch of nutmeg (optional but traditional)

Optional (modern variation):

• 1–2 tbsp tomato paste (for richer tomato flavor)

👩‍🍳 Instructions:

1. Start with the soffritto:
   In a large, heavy-bottomed pot, heat olive oil and butter over medium heat. Add the chopped onion, carrot, and celery. Cook gently until soft and fragrant (8–10 minutes).

2. Add the meat:
   Add ground beef and pork. Cook, breaking it up with a wooden spoon, until browned and no longer pink — about 10 minutes. Season with salt and pepper.

3. Deglaze with wine:
   Pour in the white wine. Let it simmer until mostly evaporated — about 5–7 minutes.

4. Add milk and nutmeg:
   Stir in the milk and a pinch of nutmeg. Simmer until the milk is mostly absorbed (about 10 minutes). This helps soften the meat and balance acidity.

5. Add tomato:
   Stir in the crushed tomatoes (and tomato paste, if using). Bring to a gentle simmer.

6. Slow simmer:
   Reduce heat to low. Partially cover and simmer very gently for at least 2 hours, preferably 3–4 hours, stirring occasionally. Add a splash of broth or water if it gets too thick.

🍝 To Serve:

• Serve with tagliatelle or pappardelle — never spaghetti in Bologna!

• Top with freshly grated Parmigiano-Reggiano.

• Optionally, use it in lasagna alla Bolognese with béchamel sauce.

🇮🇹 Notes:

• No garlic, oregano, or basil — not traditional in Bolognese.

• Milk is key to the authenticity; it mellows the acidity of the tomato and enriches the sauce.

• The longer the simmer, the better the flavor.