Traditional Italian Bolognese uses three meats and pancetta (or bacon) to achieve the flavor that has made it so famous. The long, slow cooking time results in melt-in-your-mouth tenderness and a depth of flavor that will satisfy your tummy and your soul.
Classic Italian bolognese traditionally uses ground beef, ground veal, ground pork and often pancetta (Italian bacon). The pork adds sweetness to the sauce, the veal adds finesse, and the pancetta…well, we all know what bacon does. It’s like manna from heaven.
I’ve made this bolognese both with pork and pork sausage and I personally prefer the flavor element that the sausage adds. You can use either. Also, the inclusion of the sage and porcini isn’t traditional, but I love the flavor they add to the bolognese. And we might as well take some culinary license on a third item while we’re at it and add a little red wine with the white for an even more robust flavor. A classic Italian bolognese – with a couple of twists.
This sauce freezes well and can be used in any pasta dish, including lasagna. You can make it in bulk and freeze it in containers so you always have some on hand when you need it.
The key to a good bolognese is to not cut corners with respect to the length of the cooking time and the quality of ingredients. The long cooking time is crucial for breaking down the food and releasing the flavors of each ingredient. A bolognese that’s cooked for 30 minutes will taste vastly different than the bolognese that has simmered for 3 hours.
Quality Tomatoes
Another key element is to use the best quality ingredients. The tomatoes, for example. Use Italian, that is, tomatoes that are actually imported from Italy. They can be purchased at specialty stores, I’ve seen some at World Market, and of course online. I’m not generally an ingredient snob (sometimes, but not always). With many things I’m of the philosophy that it’s the seasonings and cooking process that transform a recipe more than anything. The poor French peasants taught us that when they took a sinewy old rooster, plopped it in a pot and slow-cooked it with a bottle of red wine and made it taste amazing (that’s how the famous Coq Au Vin originated, now a gourmet dish). But there are instances, like this, where the quality of ingredients matter big time. Tomatoes from Italy are much sweeter and much more flavorful.
Here are a couple that I use and like. The Mutti tomatoes brand below is a puree that’s smooth and ready to go. The Strianese San Marzano tomatoes are stewed and traditionally they are crushed by hand and then added to the bolognese. The hand-crushing process is probably similar to the philosophy behind crushing grapes with feet for wine – can’t beat that added human touch, right? Note that the Strianese tomatoes bear the mark of “DOP”. That’s a geographically protected mark that certifies quality. Italian ingredient snobs stand by these DOP tomatoes and defend them to the death. They tend to be about double the price of non-DOP Italian tomatoes. The Mutti brand, just as an example, is not DOP but it’s far better than any non-Italian tomato products. Whether you go with the cheaper or more expensive ones, just be sure to go with imported Italian tomatoes.
On the right we have some absolute gems that I’ve introduced you to in the past: Dried porcini mushrooms. These Italian mushrooms have the most amazing flavor. I love to grind them in a coffee/spice grinder and add them to soups and sauces. They’re simply heavenly. You can find them in well-stocked grocery stores as well as online HERE.
Quality Fresh Meats
Another key is using the freshest and highest quality meats possible. Get them from a trusted source.
Quality Cheese
Now, let’s talk cheese for a moment. I love cheese. All kinds. From all regions of the world. The art of cheese-making has always fascinated me. My mother and I took a couple of cheese-making classes in Germany and it’s an art I would love to explore further someday.
As fond as I am of German, Swiss, French, Danish and Dutch cheeses, I have to admit, Italy dominates the world of cheese. They produce more than 300 varieties of cheese! Three hundred! It’s mind-blowing. And Italian cheese is phenomenal. Today we’re taking a brief look at Asiago cheese. And not just any Asiago cheese, but the real deal: Asiago Cheese DOP (remember that abbreviation from earlier? More on it below). I recently had the pleasure of trying some and let’s just say that I’m lamenting that it’s all gone. I accompanied my bolognese with freshly grated aged Asiago and it took the dish to a whole other level.
I love this description from their website: “Aged Asiago is a flavorful cheese with a strong personality. It should be chewed slowly until its aromatic notes explode in the mouth.”
The flavor is strong, simultaneously sweet and piquant, and different flavor qualities come through the longer you hold it in your mouth. It’s marvelous.
Check out this beautiful video on how aged Asiago cheese is made.
As with virtually everything, there are counterfeits on the market and they taste nothing like the real thing. If the cheese is authentic it will be stamped “DOP”, which stands for “protected destination of origin.” The reason that’s significant is because that stamp guarantees product excellence. It is a geographically protected designation that sets European agri-food apart for authenticity and quality. In the case of Asiago Cheese DOP, it is guaranteed to have been produced, matured, packaged and distributed in compliance with the Asiago DOP Cheese Production Regulations. It’s the authentic Asiago cheese from Italy. And it’s one incredible cheese.
Asiago Cheese DOP can be found in several supermarkets, including Kroger, Whole Foods, Wegmans and Sam’s Club. It can also be found online as such storefronts like igourmet, Alma Gourmet, Di Brunos Bros and Murray’s Cheese.
AND NOW FOR THE BOLOGNESE RECIPE!
Equipped with your fresh meat products, Italian tomatoes, mushrooms and cheese, we are ready to COOK!
Let’s get started!
Very finely chop the carrots, celery, onions and garlic. You don’t want large chunks of it in the sauce. You want them to blend in, almost unnoticeably.
In a large Dutch Oven over medium-high heat, fry the bacon until done.
Add all chopped vegetables (don’t drain that bacon grease!) along with the butter and cook until softened, 5-7 minutes.
Add the beef, veal and sausage/pork and cook until the pink is gone, another 5 minutes.
Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Add the veal or beef stock and the white and red wine.
Add the tomato puree or crushed tomatoes.
Add the ground porcini, salt, pepper, nutmeg, sage, rosemary and bay leaf.
Bring the sauce to a boil, reduce to low, cover and simmer for 2 hours. The sauce will thicken further than the picture below over the course of the two hours. If the sauce is still a little too runny, remove the lid and simmer another 30 minutes. Stir in the chopped fresh parsley and add salt and pepper to taste.
Serve over pasta, fresh pasta is best, with some freshly grated aged Italian cheese.
- 4 ounces pancetta or bacon, diced
- 5 tablespoons butter
- 1 medium yellow onion, very finely chopped
- 1 large carrot, very finely chopped
- 1 large celery, very finely chopped
- 2 large cloves garlic, minced
- ½ pound ground beef
- ½ pound ground veal
- ½ pound ground bulk pork sausage or plain ground pork
- ½ teaspoon salt
- 2 cups whole milk
- 1 cup veal or beef consomme
- 1 cup dry white wine
- ½ cup dry red wine
- 1 (28 ounce) can or jar Italian imported tomato puree or Italian imported stewed tomatoes crushed by hand
- 2 tablespoons ground dried porcini mushrooms
- 1½ teaspoons salt
- ¾ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon ground fennel seed
- 1 teaspoon sugar
- 1 bay leaf
- 2 tablespoons chopped fresh sage
- 1 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
- Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
- Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
- Note: This sauce freezes well and can be used in any pasta dish, including lasagna.
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Cori Landon says
This looks absolutely amazing! I want to dive right into that plate of pasta! :) Will definitely be making this. Thanks also for all the great information on the ingredients and products you used.
Kimberly @ The Daring Gourmet says
Thanks so much, Cori and you’re very welcome! Enjoy!
Cathy Thorne says
Ooooh, that sauce looks so rich and flavorful, yum! I’ve had some really great bolognese dishes in Italian restaurants but have never been able to replicate them at home. I can’t wait to try this, thank you!
Kimberly @ The Daring Gourmet says
Thanks, Cathy! You’ll love this – just remember to not cut corners and use the best ingredients. Happy cooking!
Nathan L. says
I concur with your assessment of Italian tomatoes. They’re a must if you really want that Italian taste. And serving a bolognese with a good aged Italian cheese is a must, they go hand in hand. This looks like an excellent recipe.
Kimberly @ The Daring Gourmet says
I agree, Nathan, and thank you!
Kim F. says
I tried this recipe this past Sunday and it turned out wonderful! I was a little concerned when i added the beef consomme and the wines – it seemed like too much liquid but after two hours of simmering and about 20 minutes with the lid off it thickened up nicely.
Kimberly @ The Daring Gourmet says
Wonderful, I’m thrilled to hear you enjoyed it, Kim! Yes, the liquid evaporates quite a bit during the cooking process and it becomes even thicker once it cools down. Thanks so much for your feedback, Kim, I really appreciate it!
bakeaffairs says
Very DELICIOUS! Have you ever made Ravioli with Bolognese filling? Thats very tasty too :-) Warmly, Bridget
Kimberly @ The Daring Gourmet says
Thank you, Bridget, and the ravioli with bolognese filling sounds wonderful!
Anonymous says
I am originally from Italy and the fact that you call it “Classic” italian Bolognese is a sacrilege!
Never ever ever you use dairy products in a Bolognese, neither milk nor butter! never!!!
Also why would you mix white and red wine? in “The” Classic italian bolognese, you only use red wine.
And last, but not least, IF you must use bacon (which isn’t found too often in the classical recipe), use pancetta, which is a lot more lardy than the usual one but gives more flavor to the dish.
I don’t doubt that your variation tastes delicious! But why call it Classic?!
Kimberly @ The Daring Gourmet says
Hello! I appreciate your passionate defense of Italian food – that’s a quality I respect. But before we start screaming blasphemy and sacrilege, let’s set a couple of things straight. First of all, to say that dairy products are never used in a bolognese is simply false. In fact, the recipe for “authentic” ragù alla bolognese that’s registered with the Bologna Chamber of Commerce and submitted by the Italian Academy of Cuisine (an organization dedicated to preserving the culinary heritage of Italy) uses butter and milk! Even the earliest documented recipe of bolognese from the late 18th century uses butter and cream. Secondly, both of these recipes I have referred to use pancetta. So yes, dairy and pancetta both traditionally belong in bolognese. Secondly, you’ll note that I list pancetta first in the recipe with bacon as a suitable alternative for those who can’t access pancetta. Thirdly, the aforementioned Italian Academy of Cuisine states that both red or white wine may be used and there are many traditional versions that use white wine. And so my friend, you can take a deep breath and relax knowing no sacrilege has been committed after all.
Joe says
Actually, tomatoes were not orriginally used as well. I have spoken with italian citizens and chef’s that would call the tomatoes blasphemous. There is also a great show called oyaly unpacked that closely investigates all this. And it is served over egg tagliatelle. In blogna they only call it ragut. Bolognese as we know it does not actually exist in bologna. Bolognese is an american italian dish, not italian. Your dish does look yummy though. This is actually classic Bolognese. However,just classic american bolognese not authentic ragu from bologna.
scoey says
well said ! I was laughing my ass off @ that reply .! thank you I’m making this rite now and I’m super excited cheers!
Kimberly @ The Daring Gourmet says
Awesome, Scoey – happy cooking and buon appetito!
Luca says
I arrived to this web site because I was looking for a recipe for the Chinese Hoisin sauce and I must say that your recipe is a lot better explained than many others that I found on chinese sites. I like the way you break recipes down to every basic ingredient.
Since I’m Italian and I found italian recipes here as well, I took a look just out of curiosity.
Bolognese sauce or ragù alla bolognese (as we call it) is a very well known recipe in Italy, everybody knows it and everybody adds little variations to it, so it’s hard to define a “classic” one.
I would never put milk in it, but I checked the Italian Accademy of Cuisine web site and you are right, there’s milk in the classic recipe. Fair play to you.
However, you would never use garlic or mushrooms or fennel seeds, because it would not be bolognese anymore. Moreover I think the spices and herbs in your recipe are too many. Many of the most successfull Italian recipes are simple and just rely on the quality of the ingredients used; pesto sauce is a great example, it’s just basil, garlic, olive oil and parmesan, but it’s so hard to get it right!
I also see no point in mixing white and red wine, I would simply use red.
Your recipe looks delicious, but it’s definitely an American version.
Anonymous says
Allora, I have to apologize for the “pancetta”-part. I simply didn’t see you noting that part.
The fact that the original recipe allows for butter baffles me – since you just won’t find butter too easily in Italian stores. It’s way more common to use a good olive oil, directly from the farmer in your neighborhood – just with all Italian dishes. So even though it might be in the recipe from back then, the reality in Italy looks different (butter is more expensive and therefore rarely used whereas every little town has several olive oil farmers). We even eat bread with olive oil and salt and herbs as a snack – no butter on bread.
I do insist, though, that mixing red and white wine is very, very, very not original. White meat – white wine. Red meat – red wine.
If you use veal for the bolognese, white wine. Beef – red wine.
It’s even suggested you use the same wine for cooking as the one you’re serving with the dish. Do you mix them on your table, too?
I’m pretty sure that there is no recipe in the good French, Italian, Greek or Spanish (countries, where good wine comes from) cuisine that mix good wine – even mixing red with another red you’d be called a ciabbatino or dilettante.
Kimberly @ The Daring Gourmet says
That part I’ll give you, and you’ll notice I make note of that earlier in my recipe post as well – the combining of wines is a twist on an otherwise thoroughly “classic” recipe, butter included.
J.J. says
Alfredo Viazzi used a combo of butter and olive oil in many of his recipes, including bolognese sauce. His 1979 cookbook, Alfredo Viazzi’s Italian Cooking, remains one of my all time favorites.
https://www.washingtonpost.com/archive/lifestyle/1979/05/24/italian-according-to-alfredo/113731b5-475d-46d2-a255-90e83d214cf9/
Kimberly @ The Daring Gourmet says
Thanks, J.J. I agree with Viazzi that you can’t be dogmatic about traditional recipes – if there’s a substitute or a change in method that will enhance a dish, then do it.
Beth says
Kimberly, I am new to your blog and am loving it!! I have to agree with all of your comments on the authenticity of this bolognese recipe. I have been using the bolognese recipe of the undisputed Queen of Italian Cooking, the late Marcella Hazan, for years. Yours is very similar, including the use of both butter and milk. It is fabulous beyond belief. Marcella was very passionate about her bolognese and quite bossy about it’s proper preparation, as evidenced by her rather liberal use of the word “must”:
“The meat must be sauteed just barely long enough to lose its raw colour. It must not brown or it will lose its delicacy.
It must be cooked in milk before the tomatoes are added. This keeps the meat creamier and sweeter tasting.
It must cook at the merest simmer for a long, long time. The minimum is 3½ hours; 5 is better.”
I am anxious to try your version with the addition of the spices. Thanks!
Kimberly @ The Daring Gourmet says
Thank you so much, Beth, and welcome! I don’t think I’ve looked at Marcella Hazan’s version specifically but I had to laugh out loud at all the “must” language. I love how passionate and emphatic Italians are about their cooking. :) There are hundreds of variations of this traditional, age-old recipe, and all of them are pretty similar. And if you deviate from tradition (heaven forbid!) an outcry results :) As I noted in the post, I made a few tweaks that might elicit a minor heart attack from the most passionate Italian cooks, but nothing earth-shattering. The important thing is that the end result tastes delicious – and it does!
Anonymous says
Kimberly! I made this last week and it was truly amazing. Froze some of it and now my fiancé want’s it again. haha! How do I unfreeze it/heat it up to make for dinner tonight?
Kimberly @ The Daring Gourmet says
Awesome, so glad it was a hit! If I’m in a hurry to thaw it I just microwave it, otherwise I take it out in the morning and let it thaw before heating it.
Anonymous says
no porcini in ingredients ?how much to put n
Kimberly @ The Daring Gourmet says
Thanks for catching that, it’s 2 tablespoons of ground dried porcini.
Richard says
I care about the end result and this was amazing. Slow cooked on a Sunday means I eat like a king in the week. Bravo.
Kimberly @ The Daring Gourmet says
Wonderful! I’m thrilled to hear you enjoyed it, Richard, and appreciate the feedback, thank you!
Del Davies says
Cant wait to try this Bolognese sauce….sounds scrumptious. Cheers from sunny South Africa.
Kimberly @ The Daring Gourmet says
Thank you, Del, and warm greetings to South Africa!
Virginia B. says
Dear Kim,
Can’t wait to make this marvelous Bolognese this Saturday. Just one question, do I drain off the fat drippings after browning the meats?
Thank you,
Virginia B.
Kimberly @ The Daring Gourmet says
Hi Virginia, it’s strictly a matter of personal preference. I don’t drain the fat because so much of the flavor is in it, but you can absolutely do so if you prefer. Happy cooking!
Kate says
THE best bolognese!!!! I’ve made it twice already and it’s elicited more compliment than probably anything else I’ve made. Thanks for such an amazing recipe!!
Kimberly @ The Daring Gourmet says
Awesome, Kate, I’m so thrilled to hear that, thank YOU!
Justine | Cooking and Beer says
One of my favorite recipes ever! Love your take on this classic!
Erin @ Dinners, Dishes, and Desserts says
Such a delicious and comforting meal! Your sauce looks so good, I love the use of pork sausage – so much great flavor!
Anna @ Crunchy Creamy Sweet says
This is comfort food at it’s best! Bolognese from scratch is my favorite!
Dee says
Nothing beats a homemade slow-cooked pasta sauce, and this one looks amazing!
Cathy | Lemon Tree Dwelling says
Wow does that sauce look flavorful!!!
Katerina @ Diethood says
Ah that bowl of deliciousness… reminds me of home and comfort. And the sauce is so spot on. LOOOVE this recipe!!
Cheryl says
Just found your amazing recipe! Can I make this sauce the day before?
Kimberly @ The Daring Gourmet says
Hi Cheryl! Absolutely, in fact I recommend doing that anyway because the flavor is even better the next day!
Cheryl says
Questions:
I do not have a grinder for the mushrooms any suggestions.
Replacement for strianese purée or mutti stewed tomatoes if I cannot find?
Would you use Italian sausage or would it compromise the flavor?
Thank You!!!!!!
Kimberly @ The Daring Gourmet says
Hi Cheryl, just put the mushrooms in a ziplock bag and pound them with something heavy. Those imported Italian tomato products really are the best but if you can’t access them then just get whatever quality tomato products you find in your local stores. Italian sausage isn’t the authentic way of making this but if that’s what you have on hand go for it, it will taste great. Happy cooking!
Nathan Lombough says
This is THE BEST bolognese sauce I’ve made and I’ve tried many recipes. I’ll probably get in trouble for saying this, but it’s even better than Marcella Hazan’s, it’s even more flavorful. This is my go-to recipe. Thank you.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Nathan, thank you!
Colin says
simmering on the stove, smells great. friends coming over tomorrow.
Kimberly @ The Daring Gourmet says
Fantastic, Colin! We loooove this sauce and it’s one that I make again and again. The sauce is even better the next day, so that’s perfect timing for your guests.
Andrew says
Did you mean to call for two cans of tomato as opposed? The recipe calls for one, but my final product turned out as a huge disappointment. That’s the only thing I can think of as your pics have the sauce being bright red and mine was brown.
Kimberly @ The Daring Gourmet says
Hi Andrew, one is correct but it’s a large one, 28 ounces (that’s the size of two regular ones).
Marianne says
This looks great I have it simmering on The stove right now it smells delicious this recipe is a keeper!!
Kimberly @ The Daring Gourmet says
Wonderful, Marianne, I hope you enjoy it!
Tammy Jamieson says
Mines turned out like Andrews . I followed everything as your method details.
Way way way too much liquid and very meaty .
Looks brown ..
Kimberly @ The Daring Gourmet says
Hi Tammy, if it’s too runny it just needs to simmer longer uncovered and as the liquid evaporates the sauce will thicken up nicely. Yes, Italian bolognese is a very meaty sauce, much meatier than the typical spaghetti sauce many are used to.
Dave says
Kimberly,
I was looking for a good bolognese recipe and stopped the search at yours. My grandmother made a wonderful Bolognese and, 15 years after her passing, I am trying to recreate her masterpiece, as I do not have her recipe. I think this will get close! I will make this soon and let you know how it turns out. thank you for sharing this recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Dave, I look forward to your feedback!
kiki Hanson says
I made this and it was fantastic!! Thank you for such a delicious recipe!!!
Kimberly @ The Daring Gourmet says
Wonderful, Kiki, thanks so much!
Janet Ross says
Looks nice, but this is NOT authentic bolognese. Bolognese is a MEAT sauce – ie no tomatoes (or very few of them). Usually just white wine (or red, or a combo), and very little highly-concentrated authentic tomato paste, or a few tomatoes for taste, then the milk/cream and some beef stock. The caramelization of the meat (20 minute saute of the beef/port/veal and pancetta NOT BACON) and the traditional soffrito, plus a four hour simmer are what make this sauce so authentic. In this recipe, the meat has not been caramelized. So… this is indeed a traditional sauce, but it is simply an italian pasta meat sauce, which has many different methods and ingredients. Not saying it’s not good, just saying this is NOT authentic bolognese. They do not make bolognese like this in Bologna.
Kimberly @ The Daring Gourmet says
Hi Janet, that’s not entirely correct. Here is the recipe that was notarized and deposited in the Chamber of Commerce of the City of Bologna: http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976 Take a look at the ingredients and the process. And note: Even Italians agree there is not “one” authentic version, there are many.
Sharon Gaston says
Just returned from a few days skiing in northern Italy and a few days in Florence. My partner had pasta Bolognese at least once every day in a variety of places. Never was it served sauce plopped on top of the pasta! Rather, the sauce was gently, sparingly mixed,with the pasta giving it a nice even coating of flavor with small chunks of chopped meat throughout. Wanting to replicate this presentation was what brought me to searching “classic Bolognese”. Recipe sounds good, photo was a turn off.
Kimberly @ The Daring Gourmet says
I’m sorry the photo is a turnoff, Sharon. Your experience on your ski trip is obviously very different from mine and many others. Being from Europe and having visited Italy many times over the course of 20 years, this bolognese is very much like the ones I was served there. It doesn’t surprise me in the least though that different restaurants will do things differently.
Daniela Brandt says
Hello from Oregon: I made this phantastic Bolognese yesterday. Today we had 6 guests and everyone loved the sauce. I am from Germany and grew up in Italy in the summers before moving to the US. My younger sister is living in the Emilia Romagna near Bologna and she loved the recipe! I doubled the recipe and had to use two large pots! A great success and some sauce left to freeze. Thanks for all the tips!
Kimberly @ The Daring Gourmet says
Wonderful, Daniela, that’s a great compliment, thanks so much!
Wayne Gordon says
Kimberly,
I am cursed with the obsession of trying to create the absolute best possible lasagna
on the planet. I have perused literally hundreds of recipes and videos, all of which are
“The world’s BEST!” (LOL) sauce or cheese components. Your use of the consommé
is the first time I’ve seen it. Into the notebook! I was wondering about the porcini
mushrooms – many times I’ve seen folks rehydrate dried shrooms then use the liquid only
and toss the solid components as “trash”? Couple tips you might try, if so inclined…
unsweetened condensed milk,worcestershire…Rather than the ground beef (or in addition),
overnight (12 Hour) braised beef shank plus some shank bones at 140F in Wine, water,
aromatic veg (mirapoix) to your taste. finely shred meat, add marrow (Meat Butter!)
I’ve also considered, but have not yet tried, BRATWURST!!! as an addition/complement
to the pork component. Best regards and blessings.
Kimberly @ The Daring Gourmet says
Thanks for sharing, Wayne! Beef shanks are a great swap. I like to add ground sausage to my bolognese on occasions so the bratwurst doesn’t seem too terribly out of place to me :) So in this case the porcini mushrooms are ground into a fine powder that is assimilated into the sauce. You get a fuller flavor that way as they simmer along with the other ingredients and, being powder, there’s no need to discard them.