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Authentic Tagliatelle al Ragù alla Bolognese Recipe
Bologna, Italy
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Ragù alla Bolognese is traditionally made with beef or, in some cases, a combination of pork and beef. In addition to beef, Italian fresh pork pancetta, dry white or red wine, tomato concentrate, and passata — strained tomatoes, plus soffritto — a flavorful mixture of celery, onions, and carrots are also on the list of ingredients of a traditional ragù alla Bolognese. Milk can be added halfway through the cooking, and the dish is usually, although not obligatory, served with freshly grated Parmigiano-Reggiano cheese. Also, what is to the rest of the world known as spaghetti Bolognese, practically doesn't exist in Italy, let alone in Bologna. Traditionally, ragù alla Bolognese is served either with tagliatelle or enjoyed in lasagne alla Bolognese. However, it also goes well with other types of fresh egg pasta, such as pappardelle, fettuccine, or homemade farfalle.
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Cooking tips
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method
Because they need different temperatures, experts argue that the meat and the vegetables should be cooked separately — the meat needs to brown, while vegetables should sweat. Once cooked, only then should they be mixed together. Another thing to be mindful of is salt. Vegetables release liquid when salted, so if it’s added too soon, there’s a risk they will burn, which means salt them only once they ... Read more -
cooking time
The general rule is that the longer the ragù cooks, the better. About 2-3 hours of cooking will be just fine, even though some recipes instruct a longer cooking time of about 4-5 hours. -
beef
Traditionalists advocate for the use of beef only, with the Italian Academy of Cuisine in their 1982 recipe calling for cartella beef cut, or beef diaphragm, one muscle consisting of hanger steak and outer skirt steak. It is tender and has very little fat. However, since cartella is a rare find nowadays, their newest 2023 recipe states that shoulder, chuck, brisket, plate, and flank can be used. -
pancetta
The official recipe calls for fresh pork pancetta, either rolled or flat; however, unsmoked pancetta can also be used. -
pork
Nowadays, ragù recipes often call for a mix of beef and pork or a mix of pork, beef, and veal. When choosing what cut of pork to use, go for fattier cuts. -
tomatoes
Ragù alla Bolognese is a meat sauce and should never be confused with tomato sauce, even though it typically contains tomatoes. Most recipes will call for tomatoes which act as an acid component in the dish, either only a small amount of tomato concentrate that is thinned out with water and stock or whole, peeled tomatoes, typically canned ones. However, it is not rare that recipes go for passata,... Read more -
milk and cream
Milk is an often-used ingredient that helps balance out the acidity of tomatoes. In some recipes, the meat is cooked in milk, but most recipes call for milk to be added towards the end of cooking. In the official recipe, milk is optional and is added halfway through cooking so it has time to evaporate by the time the ragù is done. In the previous official recipe, from 1982, the milk was a must, while ... Read more -
wine
The official recipe gives the option of using either red or white wine. However, most chefs argue that it does not make any difference whether you use white or red wine — the only thing that should matter is its quality, as this will contribute to the taste of the ragù. -
herbs and spices
A true ragù alla Bolognese does not have any herbs or spices, meaning no thyme, rosemary, bay leaves, and garlic. However, garlic and bay leaves are often used, while some recipes, especially older ones, do call for a little nutmeg or cinnamon. -
butter or olive oil
Even though many recipes call for olive oil, butter is the more traditional option since it’s more common in the region. That said, the present official recipe calls for olive oil, not butter. -
stock
Although many recipes call for the addition of stock, traditionalists argue that adding unsalted boiling water is the better option, as ragù does not need extra flavor. The official recipe gives the option of choosing between light meat broth, vegetable broth, and boiling water. It even allows using a stock cube, which has to be of the highest quality. -
additional ingredients
Salsiccia is sometimes used for making the ragù, in combination with beef and pork, to improve its taste and softness. If so, the sausage should be mildly flavored and fatty. Chicken liver is the second most commonly added ingredient, along with other chicken giblets, which give body to the ragù. -
pasta
Besides the traditional tagliatelle, hearty kinds of pasta like pappardelle, fettuccine or homemade farfalle will also do. Because pasta needs to be suitable to hold the meat ragù, spaghetti, although common outside of Italy, are simply not good enough as the sauce simply falls of the pasta. -
cooking the pasta
The general rule is that 100g (3.5 oz) of pasta needs to be cooked in 1 L (4 cups) of boiling water. The water needs to be generously salted before the pasta is added. Also, don’t throw away the pasta water as you can add it when mixing the pasta with the ragù, which will help the pasta soak up the ragù better and make the ragù more creamy. A single portion of ragù should be served with 90-120g (3... Read more -
mixing the ragù and the pasta
Although it's just fine to mix the pasta with the ragù as is, more experienced cooks will do this step a bit more elaborately. First, a portion of the ragù is placed in a large pan and heated over medium flame. The cooked pasta is added next, along with some of the pasta water, and the whole thing is tossed a few times, so the pasta soaks up the ragù before the whole thing is placed on a warmed plate ... Read more -
serving
The proper way to serve ragù alla Bolognese is not atop a bed of pasta, but rather to toss the meat sauce with the pasta, so it is evenly coated. For Italians however, it’s all about pasta and the meat sauce should never overpower it. The dish is commonly served topped with grated Parmigiano-Reggiano cheese, which is not in line with tradition, and is completely optional.
Recipe variations
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Italian Academy of Cuisine's 1982 Ragù alla Bolognese
Ready in 3h 30minAccording to the Italian Academy of Cuisine, this is the most typical and classic-tasting rendition of Bologna's famed meat sauce. Notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has had a few adaptations throughout the years, with this being the final rendition. In Bologna, ragù is traditionally served with fresh tagliatelle.
-
Italian Academy of Cuisine's 2023 Ragù alla Bolognese
Ready in 4h 45minThe following is the renewed ragù alla Bolognese recipe, courtesy of the Italian Academy of Cuisine, and deposited at the Bologna Chamber of Commerce on the 20th of April 2023. It is a recipe recommended by the Academy for making the ragù, and below it, you will also find some tips on what modifications are allowed. This recipe differs from the one from 1982 and is a much better reflection of the current times since the habits and tastes of people have changed, states the Academy.
-
Classic Ragù alla Bolognese
Ready in 4hThis ragù alla Bolognese recipe by Michellin-starred chefs Aurora Mazzucchelli and Gianni D'Amato shows the classic preparation of the ragù. In this variant, beef and pork are used, and the recipe calls for pork belly instead of pancetta. Root vegetables, tomato purée, and tomato concentrate complete the picture, and during cooking, unsalted boiling water is constantly added to the ragù, so it doesn't dry out.
-
Cardinal's Ragù
Ready in 4h 15minThis recipe is an adaptation of Alberto Alvisi's cardinal's ragù, a late 18th-century recipe and, so far, the oldest recipe for ragù Bolognese known. Alvisi's recipe offered a choice of beef, veal shoulder, pork loin, or even poultry giblets, any of which can be substituted in equal amounts for the beef mentioned below. Optionally, once the pasta and the ragù have been mixed, you can toss them into a casserole dish and bake them.
-
Pellegrino Artusi's Maccheroni alla Bolognese
Ready in 2h 10minPellegrino Artusi's 1891 ragù recipe was first published in his La Scienza in Cucina e l'Arte di Mangiar Bene culinary manual. At the time, maccheroni was a generic term for pasta, both dried and fresh. In his recipe, Artusi suggested serving ragù with denti di cavallo pasta.
-
Mario Caramella's Ragù alla Bolognese
Ready in 4h 10minAccording to Mario Caramella, a renowned Milan-born chef, founder, and president of the Virtual Association of Italian Chefs (GVCI), "If there is one dish in the Italian repertoire which is cooked worst than most, it is the traditional ragù Bolognese."
-
Dario Bressanini's Ragù Alla Bolognese
Ready in 4h 40minThis recipe is by Dario Bressanini from his column Scienza in Cucina (lit. The Science in the Kitchen) is adapted from Le Scienze, the Italian edition of the Scientific American, and from the video on Bressanini's YT channel. All of the cooking techniques employed serve the purpose of building flavor. The recipe serves 12, which means you will need about 100g/3.5 oz of tagliatelle per serving per person. Also, Bressanini suggests serving the ragù the following day, once it had time to develop flavors even more.
-
Nonna's Ragù alla Bolognese
Ready in 6h 15minThis recipe is adapted from the YT channel Vincenzo's Plate where they claim this is how grandmothers in Bologna make ragù alla Bolognese. The sauce is very tomato-rich and does not include pancetta. If you're left with extra ragù, portion it and freeze it for later use.
Italian Academy of Cuisine's 1982 Ragù alla Bolognese
PREP 30min
COOK 3h
READY IN 3h 30min
According to the Italian Academy of Cuisine, this is the most typical and classic-tasting rendition of Bologna's famed meat sauce. Notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has had a few adaptations throughout the years, with this being the final rendition. In Bologna, ragù is traditionally served with fresh tagliatelle.
Ingredients
3 tbsp olive oil or 50g (1.75 oz) butter
300g (10.6 oz) coarsely ground beef - Italian cartella, pancia, fesone di spalla, or fusello cuts of beef (alternatively, American skirt steak, chuck and flank, or Japanese harimi beef cut)
150g (5.3 oz) pancetta (unsmoked)
50g (1.75 oz) yellow carrot
50g (1.75 oz) celery rib
50g (1.75 oz) onion
300g (10.6 oz) tomato passata or peeled tomatoes
1.2 L (5 cups) vegetable stock, as needed
240 ml (1 cup) whole milk
120 ml (1/2 cup) red wine
salt and pepper, to taste
120 ml (1/2 cup) whipping cream (optional)
360g (12.7 oz) tagliatelle, fresh or dried
Preparation
Step 1/10
Finely dice the yellow carrot, the rib of celery, and the onion, then finely chop using a mezzaluna (lit. half-moon) knife (you can use a cleaver or a chef’s knife instead).
Step 2/10
Finely dice the pancetta, then, using a mezzaluna (lit. half-moon) knife (you can use a cleaver or a chef’s knife instead), finely chop it until it turns into a paste.
Step 3/10
Add the pancetta to a 20 cm (8-inch) terracotta dish or a thick aluminum pan, and sauté until rendered.
Step 4/10
Add the butter or the olive oil to the pancetta, then add the root vegetables. Sweat the vegetables for about 10-15 minutes until softened.
Step 5/10
Then, add the coarsely ground beef and stir-fry until browned and roasted, and there is no liquid left in the dish/pan. Pour in the wine and stir. Once the alcohol has evaporated, pour in the passata or peeled tomatoes and stir to incorporate. Simmer for 2 hours, covered, adding stock if the ragù gets dry, and stirring occasionally.
Step 6/10
After 2 hours have passed, pour in the milk to balance out the acidity of the tomatoes, and stir and cook some more. Season with salt and pepper to taste. If using dried tagliatelle, pour in the whipping cream, stir, and cook just until heated through (optional).
Step 7/10
To cook the pasta, fill a large pot with water (1 L/4 cups of water per 100g/3.5 oz of pasta), then bring to a boil and season generously with salt.
Step 8/10
Drop the tagliatelle into the water and cook as instructed on the packaging or until al dente.
Step 9/10
Drain, transfer into a large bowl, then add the ragù and mix well.
Step 10/10
Divide between warmed plates, taking care there are equal amounts of pasta and ragù on each plate, then serve.
Other Variations
-
Italian Academy of Cuisine's 2023 Ragù alla Bolognese
Ready in 4h 45minThe following is the renewed ragù alla Bolognese recipe, courtesy of the Italian Academy of Cuisine, and deposited at the Bologna Chamber of Commerce on the 20th of April 2023. It is a recipe recommended by the Academy for making the ragù, and below it, you will also find some tips on what modifications are allowed. This recipe differs from the one from 1982 and is a much better reflection of the current times since the habits and tastes of people have changed, states the Academy.
-
Classic Ragù alla Bolognese
Ready in 4hThis ragù alla Bolognese recipe by Michellin-starred chefs Aurora Mazzucchelli and Gianni D'Amato shows the classic preparation of the ragù. In this variant, beef and pork are used, and the recipe calls for pork belly instead of pancetta. Root vegetables, tomato purée, and tomato concentrate complete the picture, and during cooking, unsalted boiling water is constantly added to the ragù, so it doesn't dry out.
-
Cardinal's Ragù
Ready in 4h 15minThis recipe is an adaptation of Alberto Alvisi's cardinal's ragù, a late 18th-century recipe and, so far, the oldest recipe for ragù Bolognese known. Alvisi's recipe offered a choice of beef, veal shoulder, pork loin, or even poultry giblets, any of which can be substituted in equal amounts for the beef mentioned below. Optionally, once the pasta and the ragù have been mixed, you can toss them into a casserole dish and bake them.
-
Pellegrino Artusi's Maccheroni alla Bolognese
Ready in 2h 10minPellegrino Artusi's 1891 ragù recipe was first published in his La Scienza in Cucina e l'Arte di Mangiar Bene culinary manual. At the time, maccheroni was a generic term for pasta, both dried and fresh. In his recipe, Artusi suggested serving ragù with denti di cavallo pasta.
-
Mario Caramella's Ragù alla Bolognese
Ready in 4h 10minAccording to Mario Caramella, a renowned Milan-born chef, founder, and president of the Virtual Association of Italian Chefs (GVCI), "If there is one dish in the Italian repertoire which is cooked worst than most, it is the traditional ragù Bolognese."
-
Dario Bressanini's Ragù Alla Bolognese
Ready in 4h 40minThis recipe is by Dario Bressanini from his column Scienza in Cucina (lit. The Science in the Kitchen) is adapted from Le Scienze, the Italian edition of the Scientific American, and from the video on Bressanini's YT channel. All of the cooking techniques employed serve the purpose of building flavor. The recipe serves 12, which means you will need about 100g/3.5 oz of tagliatelle per serving per person. Also, Bressanini suggests serving the ragù the following day, once it had time to develop flavors even more.
-
Nonna's Ragù alla Bolognese
Ready in 6h 15minThis recipe is adapted from the YT channel Vincenzo's Plate where they claim this is how grandmothers in Bologna make ragù alla Bolognese. The sauce is very tomato-rich and does not include pancetta. If you're left with extra ragù, portion it and freeze it for later use.
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