The official Bolognese sauce recipe recognised and registered with the Bologna Chamber of Commerce in 1984.

Yields4 Servings
Prep Time45 minsCook Time3 hrsTotal Time3 hrs 45 mins

 300 g minced beef meat (20% fat)
 150 g unsmoked pancetta
 50 g onions
 50 g celery
 50 g carrots
 300 g chopped tomatoes
 200 ml white wine
 200 ml milk
 200 ml vegetable stock
 1 tbsp creme fraiche
 50 g butter

1

To prepare your Bolognese sauce, start by finely chop the pancetta, put it in a large, thick-bottomed, casserole – ideally cast iron, or the traditional earthenware casserole, and render it over slow heat for about 10 minutes.

2

Meanwhile, finely chop the vegetables. Add the oil OR the butter to the casserole, and stir in the chopped vegetables. Cook on low heat until they become soft and transparent (about 10 minutes). Be careful that the onion doesn’t turn brown.

3

Add the minced meat, raise the heat to medium, and let it brown, stirring often. Pour in the wine, and keep stirring until it has completely evaporated.

4

Stir the tomatoes (either pelati, chopped tomatoes OR passata. However, the use of pelati is recommended for ragoûts), cover the casserole, and cook for about 2 hours. Add a ladleful of vegetable stock when the bolognese sauce starts to dry up.

5

About 15-20 minutes before taking your Bolognese sauce off the heat, add the milk and season to taste. When the ragout is ready, take it off the heat and stir in the crème fraiche, which is required if using the Bolognese sauce with dried pasta. If using fresh pasta, the use of cream is facultative.

Ingredients

 300 g minced beef meat (20% fat)
 150 g unsmoked pancetta
 50 g onions
 50 g celery
 50 g carrots
 300 g chopped tomatoes
 200 ml white wine
 200 ml milk
 200 ml vegetable stock
 1 tbsp creme fraiche
 50 g butter

Directions

1

To prepare your Bolognese sauce, start by finely chop the pancetta, put it in a large, thick-bottomed, casserole – ideally cast iron, or the traditional earthenware casserole, and render it over slow heat for about 10 minutes.

2

Meanwhile, finely chop the vegetables. Add the oil OR the butter to the casserole, and stir in the chopped vegetables. Cook on low heat until they become soft and transparent (about 10 minutes). Be careful that the onion doesn’t turn brown.

3

Add the minced meat, raise the heat to medium, and let it brown, stirring often. Pour in the wine, and keep stirring until it has completely evaporated.

4

Stir the tomatoes (either pelati, chopped tomatoes OR passata. However, the use of pelati is recommended for ragoûts), cover the casserole, and cook for about 2 hours. Add a ladleful of vegetable stock when the bolognese sauce starts to dry up.

5

About 15-20 minutes before taking your Bolognese sauce off the heat, add the milk and season to taste. When the ragout is ready, take it off the heat and stir in the crème fraiche, which is required if using the Bolognese sauce with dried pasta. If using fresh pasta, the use of cream is facultative.

Bolognese sauce: try today the ONLY original recipe!
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