Ragù alla Bolognese

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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 Proper

Ragù 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! 🍝