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Authentic Ragù alla Bolognese Recipe
Bologna, Italy
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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 a mix of pork and beef; sometimes even pork sausages are employed. Key ingredients include Italian fresh pork pancetta, dry white or red wine, tomato concentrate, passata (strained tomatoes), and soffritto—an aromatic blend of celery, onions, and carrots traditionally used as a base for many Italian dishes. Milk can be added halfway through the cooking process, and the dish is typically served with freshly grated Parmigiano-Reggiano cheese, though this is optional. Contrary to the popular "spaghetti Bolognese" known elsewhere, this dish is rarely, if ever, served with spaghetti in Italy, particularly not in Bologna. Traditionally, ragù alla Bolognese is paired with tagliatelle or used in lasagne alla Bolognese. It also complements other types of fresh egg pasta, such as pappardelle, fettuccine, or homemade farfalle.
Pair with
Serve With
Cooking tips
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method
Experts recommend cooking the meat and vegetables separately because they require different temperatures—meat needs to brown, while vegetables should sweat. Once both are cooked, they should be mixed together. Be mindful of salt; vegetables release liquid when salted, and adding salt too soon can cause them to burn. Therefore, salt the vegetables only after they have browned. Additionally, always ... Read more -
cooking time
The general rule is that the longer the ragù cooks, the better it will be. While 2-3 hours of cooking is usually sufficient, some recipes recommend cooking for 4-5 hours for even richer flavors. -
beef
Traditionalists advocate for using only beef, with the Italian Academy of Cuisine's 1982 recipe specifying cartella beef, or beef diaphragm, which includes hanger steak and outer skirt steak. This cut is tender and lean. However, as cartella is now rare, their updated 2023 recipe allows for shoulder, chuck, brisket, plate, and flank cuts. -
pancetta
The official recipe specifies fresh pork pancetta, either rolled or flat, but unsmoked pancetta is also acceptable. -
pork
Contemporary ragù recipes frequently use a combination of beef and pork, or a mix of pork, beef, and veal. When selecting a cut of pork, opt for fattier cuts for the best results. -
tomatoes
Ragù alla Bolognese is a meat sauce and should not be mistaken for tomato sauce, even though it typically includes tomatoes. Most recipes call for tomatoes as the acidic component, using either a small amount of tomato concentrate thinned with water and stock, or whole, peeled tomatoes, usually canned. Some recipes use passata (tomato purée), or even omit tomatoes altogether. The official recipe specifies ... Read more -
milk
Although milk is frequently used to balance the acidity of tomatoes, whether or not to use it is still controversial. While some recipes cook the meat in milk, most add it towards the end of cooking. In the official recipe, milk is optional and is added halfway through the cooking process to allow it to evaporate by the time the ragù is finished. In the 1982 official recipe, milk was mandatory, with ... Read more -
wine
The official recipe allows for either red or white wine. Most chefs agree that the choice between red or white wine does not significantly impact the dish; the key is using high-quality wine, as it enhances the flavor of the ragù. -
herbs and spices
A true ragù alla Bolognese traditionally contains no herbs or spices such as thyme, rosemary, bay leaves, or garlic. However, garlic and bay leaves are often used, and some older recipes include a touch of nutmeg or cinnamon. -
butter or olive oil
While many recipes call for olive oil, butter is the more traditional choice, reflecting regional preferences. However, the current official recipe specifies the use of olive oil instead of butter. -
stock
Although many recipes suggest adding stock, traditionalists argue that unsalted boiling water is preferable, as ragù does not require additional flavors. The official recipe offers the choice between light meat broth, vegetable broth, and boiling water. It even permits using a high-quality stock cube. -
additional ingredients
Salsiccia is sometimes added to ragù alongside beef and pork to enhance its flavor and tenderness. If used, the sausage should be mildly flavored and fatty. Chicken liver, along with other chicken giblets, is another common addition, providing extra richness and depth to the ragù. -
pasta
In addition to the traditional tagliatelle, hearty pastas like pappardelle, fettuccine, and homemade farfalle are also suitable. The pasta needs to be able to hold the meat ragù well, making spaghetti a less ideal choice, as the sauce tends to slide off. -
cooking pasta
The general rule is to cook 100g (3.5 oz) of pasta in 1 liter (4 cups) of boiling water. Generously salt the water before adding the pasta. Don’t discard the pasta water; it can be added when mixing the pasta with the ragù to help the pasta absorb the sauce better and make the ragù creamier. A single portion of ragù should be served with 90-120g (3.2-4.2 oz) of pasta. -
mixing the ragù and the pasta
While it's acceptable to mix the pasta with the ragù directly, more experienced cooks take a slightly different approach. First, heat a portion of the ragù in a large pan over medium flame. Add the cooked pasta and some of the reserved pasta water, tossing everything together a few times so the pasta absorbs the ragù before serving on a warmed plate. -
serving
The proper way to serve ragù alla Bolognese is to toss the meat sauce with the pasta so it is evenly coated, rather than placing the sauce atop a bed of pasta. For Italians, the focus is on the pasta, and the meat sauce should complement, not overpower it. The dish is commonly topped with grated Parmigiano-Reggiano cheese, although this is optional and not strictly traditional.
Recipe variations
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Ragù Alla Bolognese by Italian Academy of Cuisine 2023 Rendition
Ready in 4h 45minThe following is the updated ragù alla Bolognese recipe, courtesy of the Italian Academy of Cuisine, officially recorded at the Bologna Chamber of Commerce on April 20, 2023. This recommended recipe reflects the Academy's guidelines for making ragù. Additionally, some allowable modifications are provided below. According to the Academy, this version differs from the 1982 recipe and better represents contemporary tastes and habits.
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Italian Academy Of Cuisine's Ragù Alla Bolognese from 1982
Ready in 3h 30minOriginally notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has undergone several adaptations over the years, culminating in this final rendition. In Bologna, ragù is traditionally served with fresh tagliatelle.
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The Oldest Known Ragù
Ready in 4h 15minThis recipe is an adaptation of Alberto Alvisi's cardinal's ragù, a late 18th-century creation and the oldest known recipe for ragù Bolognese. Alvisi's original recipe allowed for beef, veal shoulder, pork loin, or poultry giblets, any of which can be substituted in equal amounts for the beef mentioned here. Additionally, after mixing the pasta and ragù, you can optionally transfer them to a casserole dish and bake.
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Maccheroni Alla Bolognes by Pellegrino Artusi
Ready in 2h 10minPellegrino Artusi's 1891 ragù recipe first appears in his culinary manual, La Scienza in Cucina e l'Arte di Mangiar Bene. At that time, "maccheroni" was a generic term for both dried and fresh pasta. Unlike today's ragù, this one is a white ragù since it contains no tomatoes. Artusi recommended serving the ragù with denti di cavallo pasta.
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Ragù Alla Bolognese with Salsiccia by Dario Bressanini
Ready in 4h 40minThis ragù recipe by Dario Bressanini, from his column Scienza in Cucina (The Science in the Kitchen), is adapted from Le Scienze, the Italian edition of Scientific American, and a video on Bressanini's YouTube channel. It uses salsiccia, veal, and beef for the ragù, as opposed to just beef. All cooking techniques employed are aimed at building flavor. The recipe serves 12, requiring approximately 100g (3.5 oz) of tagliatelle per serving. Bressanini also suggests serving the ragù the following day to allow the flavors to develop further.
Ragù Alla Bolognese by Italian Academy of Cuisine 2023 Rendition
PREP 45min
COOK 4h
READY IN 4h 45min
The following is the updated ragù alla Bolognese recipe, courtesy of the Italian Academy of Cuisine, officially recorded at the Bologna Chamber of Commerce on April 20, 2023. This recommended recipe reflects the Academy's guidelines for making ragù. Additionally, some allowable modifications are provided below. According to the Academy, this version differs from the 1982 recipe and better represents contemporary tastes and habits.
Ingredients
400g (14.1 oz) coarsely ground beef (shoulder, chuck, brisket, plate, or flank)
150g (6 oz) fresh pork pancetta, flat or rolled, ground or finely chopped
½ onion, peeled, about 2 oz (60g), finely chopped
1 medium carrot, peeled, about 2 oz (60g), finely chopped
1 celery stalk, trimmed, about 2 oz (60g), finely chopped
120 ml (½ cup) (1 glass) of red or white wine
200g (7 oz) strained tomatoes (passata)
1 tbsp tomato paste (double-concentrated)
120 ml (½ cup) (1 glass) of whole milk (optional)
light meat or vegetable broth (or stock cubes)
3 tbsp extra virgin olive oil
salt and pepper, to taste
Preparation
Step 1/8
Heat olive oil in a heavy, nonstick casserole pot. Add ground or finely chopped pancetta. Aluminum, cast-iron, and terracotta pots are also suitable.
Step 2/8
Cook the pancetta over medium heat until it has rendered its fat.
Step 3/8
Lower the heat, then add finely chopped root vegetables. Stir constantly and cook until they are softened.
Step 4/8
Increase the heat to medium, add the meat, and cook for about 10 minutes until it sizzles and browns, breaking up any lumps during this time.
Step 5/8
Add the wine and cook until it evaporates. Then, add the tomato paste and strained tomatoes, and blend well.
Step 6/8
Add a cup (120 ml) of boiling stock or water, and simmer for 2-3 hours, depending on the type of meat and your preference. Add more hot broth or water as needed during simmering.
Step 7/8
Halfway through cooking, pour in the milk and ensure it cooks out completely by the time the ragù is finished.
Step 8/8
The final ragù should be thick, silken, and have a rich deep red color.
Cooking tips
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variations and modifications
Although the above recipe is the one penned by the Academy, it is not the only variant considered "traditional." For instance, the Academy permits substituting beef with a mix of beef and pork, with beef comprising about 60% of the mixture. Meat minced with a knife is also acceptable, as is using cured pancetta instead of fresh and seasoning the ragù with nutmeg. Additionally, enriching the ragù with ... Read more -
what to avoid when preparing a traditional ragù
If you wish to modify the above recipe while staying true to tradition, here are some ingredients to avoid. Do not use veal or exclusively pork. Avoid smoked pancetta, and refrain from thickening the ragù with flour. Do not season with herbs and spices such as garlic, rosemary, or parsley—stick to salt, pepper, and nutmeg only. Lastly, never substitute brandy for wine.
Other Variations
-
Italian Academy Of Cuisine's Ragù Alla Bolognese from 1982
Ready in 3h 30minOriginally notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has undergone several adaptations over the years, culminating in this final rendition. In Bologna, ragù is traditionally served with fresh tagliatelle.
-
The Oldest Known Ragù
Ready in 4h 15minThis recipe is an adaptation of Alberto Alvisi's cardinal's ragù, a late 18th-century creation and the oldest known recipe for ragù Bolognese. Alvisi's original recipe allowed for beef, veal shoulder, pork loin, or poultry giblets, any of which can be substituted in equal amounts for the beef mentioned here. Additionally, after mixing the pasta and ragù, you can optionally transfer them to a casserole dish and bake.
-
Maccheroni Alla Bolognes by Pellegrino Artusi
Ready in 2h 10minPellegrino Artusi's 1891 ragù recipe first appears in his culinary manual, La Scienza in Cucina e l'Arte di Mangiar Bene. At that time, "maccheroni" was a generic term for both dried and fresh pasta. Unlike today's ragù, this one is a white ragù since it contains no tomatoes. Artusi recommended serving the ragù with denti di cavallo pasta.
-
Ragù Alla Bolognese with Salsiccia by Dario Bressanini
Ready in 4h 40minThis ragù recipe by Dario Bressanini, from his column Scienza in Cucina (The Science in the Kitchen), is adapted from Le Scienze, the Italian edition of Scientific American, and a video on Bressanini's YouTube channel. It uses salsiccia, veal, and beef for the ragù, as opposed to just beef. All cooking techniques employed are aimed at building flavor. The recipe serves 12, requiring approximately 100g (3.5 oz) of tagliatelle per serving. Bressanini also suggests serving the ragù the following day to allow the flavors to develop further.
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