Traditional Bolognese
Ragù alla Bolognese
Scroll down for the PRINTABLE recipe!
The Ragù alla Bolognese recipe created by the Simili Sisters, two famous Italian chefs, is often considered the most authentic and is highly regarded for its meticulous process and balanced ingredients.
Photo by Modern ProperRagù alla Bolognese recipe
If you’re looking for a cozy, hearty dish that’s packed with flavor, ragù alla Bolognese is where it’s at! Forget what you know about spaghetti Bolognese—real ragù is a slow-cooked, meaty sauce that’s all about richness and depth. This isn’t your typical tomato-heavy sauce. Instead, it’s a melt-in-your-mouth, savory masterpiece that takes its time (but trust me, it’s so worth it!).
Let’s dig into what makes authentic Bolognese the king of Italian comfort food, why ingredients like pancetta and milk (yes, milk!) are the secret weapons, and how to make it just like the pros. Spoiler: the Simili Sisters’ recipe is basically the holy grail of Bolognese!
Authentic Bolognese vs. the American Version
First things first—authentic ragù alla Bolognese isn’t what most people think. If you’ve been drowning your spaghetti in a tomato-heavy sauce, you’re in for a treat. The real deal is all about meat, with just a touch of tomato, and it’s simmered low and slow for hours. In Bologna, they pair it with tagliatelle (not spaghetti), because that wide, flat pasta is perfect for holding all that delicious sauce.
American-style Bolognese, on the other hand, tends to go heavy on the tomatoes and garlic. But trust me, once you taste the rich, savory goodness of the real ragù, you’ll never go back! The Simili Sisters, who are total legends in the world of Italian cooking, have a recipe that’s basically perfection.
It’s All About the Tomato Purée (But Not Too Much!)
You might be surprised to learn that Bolognese isn’t super tomato-y. In fact, the sauce only calls for a bit of high-quality tomato purée. Why? Because it’s the meat and aromatics (like onions, carrots, and celery) that really shine here. The tomato is just there to add balance, not to steal the show.
Pro tip: go for a good purée made from ripe Italian tomatoes. You don’t want anything too acidic or overpowering—just enough to enhance the flavor of the sauce without taking over. The Simili Sisters knew this all too well, which is why their recipe is chef’s kiss perfect!
Pancetta and Parma Ham: The Secret to That Extra Yum
Now, let’s talk about one of the best parts of authentic Bolognese—the pancetta or Parma ham. These cured meats add an irresistible depth to the sauce. Pancetta gives it a salty richness, while Parma ham adds a slightly more delicate flavor. Both melt into the sauce as it cooks, making it extra flavorful.
In the American version, people often skip this step or sub in bacon, but trust me, you want the pancetta or Parma ham for that real Bolognese experience. Bacon is just too smoky for this dish—it’s all about that slow, savory build-up. The Simili Sisters would definitely approve!
Wait, Milk in a Meat Sauce?
Yep, you read that right—milk is a must in ragù alla Bolognese! This is what made the biggest flavor / texture difference in my previous recipe and this one. It might sound odd at first, but adding milk is actually a game-changer. It tenderizes the meat, making it super soft, and balances out the acidity from the tomatoes. The result? A rich, creamy sauce that’s totally drool-worthy.
The Simili Sisters were all about this step in their famous recipe, and once you try it, you’ll understand why. It’s one of those little tricks that takes the sauce from good to next-level amazing.
FAQ: Your Burning Bolognese Questions, Answered
Is Bolognese the Same as Ragù?
Not exactly! Ragù is a general term for meat-based sauces in Italy, and Bolognese is the specific version from Bologna. So, all Bolognese is ragù, but not all ragù is Bolognese. And just so we’re clear, ragù alla Bolognese is the one you want to make—trust me.
Can I Make This Faster?
While the magic of ragù alla Bolognese comes from the long simmer, you can save some time by using a food processor to chop your veggies or pre-ground meat. But don’t rush the simmer—this sauce needs a couple of hours to really develop its flavor.
Why Tagliatelle and Not Spaghetti?
In Bologna, they pair their Bolognese with tagliatelle, which is a wider, flat pasta that holds onto the sauce perfectly. Spaghetti just doesn’t do the job as well, and once you try it with tagliatelle, you’ll see why!
What’s Up With the Milk?
Milk is a key ingredient because it tenderizes the meat and balances out the sauce’s flavors. It’s what gives authentic Bolognese its signature rich texture and flavor. So, don’t skip it!
Can I Use Bacon Instead of Pancetta?
While you can, I wouldn’t recommend it. Bacon’s smokiness will overpower the delicate flavors in Bolognese. Stick to pancetta or Parma ham for that authentic taste.
The Simili Sisters' Famous Recipe: A True Classic
The Simili Sisters are absolute icons when it comes to Italian cooking, and their ragù alla Bolognese recipe is considered the gold standard. They emphasize quality ingredients, a slow cooking process, and the perfect balance of flavors. Their recipe calls for a blend of ground beef and pancetta, just a bit of tomato, and of course, milk for that creamy finish.
If you’re ready to make the real deal, following the Simili Sisters’ recipe is the way to go. It’s not fast food—it’s slow food at its finest, and your taste buds will thank you for it!
Conclusion: Get Ready to Fall in Love with Ragù alla Bolognese
So, if you’ve been living off Americanized Bolognese (no shame!), now’s the time to step it up with the real thing. Ragù alla Bolognese is the ultimate comfort food, with its rich, meaty flavors and melt-in-your-mouth texture. Plus, once you get the hang of making it, you’ll never go back to the quick stuff.
Grab some tagliatelle, get yourself some pancetta, and set aside a couple of hours for a little kitchen therapy. Your very own bowl of authentic ragù alla Bolognese is just a simmer away!
Happy cooking! 🍝
Authentic Bolognese
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup butter
- 1 small yellow onion, peeled and minced
- 1 rib celery, trimmed and minced
- 1 medium carrot, peeled, trimmed, and minced
- 3 slices prosciutto di Parma or Pancetta (about 1 oz.), finely chopped
- 1 1⁄2 lb. ground chuck
- Salt and freshly ground black pepper
- 1⁄2 cup dry white wine
- 1 cup room temperature milk
- 1 cup beef, veal, or chicken broth, hot or room temperature
- 1 (28-oz.) can Italian plum tomato purée, or put a can of whole San Marzano tomatoes in the blender to purée. They should be hot or room temperature.
- 1/4 teaspoon of grated nutmeg (optional)
Instructions
- Chop the vegetables separately.
- Chop the pancetta.
- Have the wine within reach.
- Have the milk within reach.
- Place the butter and the oil in the large pan heavy bottom pot or dutch oven with a lid. (it will need to hold everything), then immediately add the onion.
- Sauté the onion slowly, stirring continuously.
- At first, the fats become milky and the aroma very harsh due to the presence of the vegetable effluents of the onion.
- As soon as this temperament has been absorbed, the fats will once again clarify and the aroma sweetens. At this point, and not a moment before, add the celery and a minute later the carrot. If the three vegetables were sautéed together, the other two would absorb the juice of the onion, the flavor of which is so intense that it would hide the more delicate flavors of the celery and the carrot thus turning the three into the onion.
- As soon as this base is ready, add the pancetta and let it sauté a minute.
- And next, the beef – a delicate moment. In order to avoid turning the beef into, for all intents and purposes, broth, a few seconds after having added the other ingredients, proceed in the following manner: bring the flame to the maximum and after a moment add a third of the beef by flaking it into the pan, then with a wooden spatula, flattening and turning it over continuously while leaving the bottom of the pan partially uncovered in order that the moisture that forms will evaporate rather than turn into liquid. As soon as this part of the beef has changed its color partially, free the middle of the pan again and add, flake and mix another third of the beef as with the first third and then, once again in the middle, add the last third.
- Once all the beef is sautéed and browned slightly, add a first part of the wine, not by pouring it onto the beef but rather around the edge of the pan because cold ingredients should not be poured upon the bubbling hot beef. This way, when the wine arrives in the beef, it will certainly already be heated. Don’t pour in all the wine in one dose; let it evaporate over two or three doses. The wine will have completely evaporated, not when you see it reduce from the pan but rather when you can’t detect its aroma anymore.
- At this point add the milk in two or three doses and let it be absorbed until it has formed a nice form on top.
- Add Pepper and salt. Start with 1/2 teaspoon of each, and reseason after it has simmered.
- Transfer the concoction to a large heavy pot or dutch oven with a lid. (or keep it in the pan you started with if it's big enough).
- Add the hot tomato and broth; cover the pot and adjust the flame to hold the ragù at a simmer for around two hours while stirring often. Taste it and add additional salt. It will most likely need a big fat pinch (or two) of salt and pepper.
Nutrition Facts
Calories
509.00Fat (grams)
32.04Sat. Fat (grams)
9.92Carbs (grams)
17.00Fiber (grams)
3.10Net carbs
13.89Sugar (grams)
9.99Protein (grams)
35.22Sodium (milligrams)
375.78Cholesterol (grams)
107.19