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Authentic Bolognese Sauce Recipe
Authentic Bolognese Sauce (Ragù alla Bolognese) is an Italian pasta sauce made with ground beef, pancetta, vegetables - onion, carrot, celery - and tomato passata.There are NO AROMAS in this traditional Bolognese sauce, so NO bay leaves, parsley, rosemary, garlic, nutmeg or red hot chili peppers.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Servings: 6
Calories: 396 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 300 g beef 10 oz, ground
- 150 g pancetta 5 oz, minced or ground pork
- 1 carrot small
- 1 celery stalk
- 300 g tomato 1 ¼ cup of tomato passata or crashed peeled tomato
- 1 onion small
- 100 ml dry white wine ½ cup
- 300 ml meat broth 1 ½ cup
- 3 tablespoons olive oil extra virgin
- 100 ml milk ½ cup
- 100 ml heavy cream ½ cup (optional - use it only if you have to season dry pasta)
- salt to taste
- black pepper to taste
Instructions
- Cut the carrot, celery and onion in very tiny pieces and set aside.
- Cut the pancetta into cubes and then as finely as possible with a sharp knife. It may be difficult to cut the fats from the pancetta with a knife. In this case, chop with a food processor for 1 minute.
- Place the minced pancetta in a saucepan with high sides and a thick bottom. Cook over medium heat for about 5 minutes, stirring occasionally with a wooden spoon.
- Add the extra virgin olive oil and the finely chopped vegetables.
- Stir and cook over medium heat for 5 minutes then add the ground beef.
- Stir and cook for 5 minutes over medium / high heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
- Add the tomato passata. Cover with a lid and simmer over LOW heat for about 2 hours.
- During cooking, the sauce could dry out too much and become thick, risking burning. In this case, add a little meat broth or water, adding salt if necessary.
- Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper.
- When the sauce is ready, according to the Bolognese custom, add the heavy cream if you want to season dry pasta. For tagliatelle, pappardelle and other fresh pasta its use is to be excluded.
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Nutrition Information
Serving
100g
Calories
396kcal
(20%)
Carbohydrates
7g
(2%)
Protein
14g
(28%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
227mg
(9%)
Potassium
433mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2429IU
(49%)
Vitamin C
9mg
(10%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396
% Daily Value*
| Serving | 100g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 227mg | 9% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2429IU | 49% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.