Pasta Bolognese (Ragu alla Bolognese)


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

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.

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.

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

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

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

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

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!

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