Pasta Bolognese (Ragu alla Bolognese)

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An authentic Bolognese Sauce recipe from the Emilia Romagna region of Italy. Easy to follow steps for a true pasta Bolognese!

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Typically, a Bolognese sauce has three different types of ground meat: ground beef, ground pork, and ground sausage. The meat is slow simmered in tomato sauce with carrots, onion, celery, and wine.

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Sometimes milk or nutmeg is also added. Then it’s topped with fresh grated Parmigiano-Reggiano and served with a glass of red table wine or Lambrusco.

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True pasta Bolognese is served on tagliatelle, an egg-based noodle in the shape of flat ribbons, similar to fettuccine.

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Since tagliatelle is typically made fresh, the pasta noodles are a bit sticky and porous allowing the meat sauce to stick.

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Gather your ingredients: pasta, ground pork, ground beef, ground pork sausage, carrots, celery, onion, red wine, tomato sauce, and salt and pepper.

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When choosing wine, go for an Italian red wine that is near the Emilia Romagna region. Pick a Sangiovese, Chianti, or Cabernet Sauvignon.

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The secret to having a Bolognese sauce that’s tender and layered with flavor is time and patience. This is a perfect meal for a Sunday dinner!

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Head to the blog to save our Pasta Bolognese recipe for later!

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