Delve into the Heart of Italy with Our Bolognese Recipe and discover the rich flavors of the Emilia-Romagna region with our traditional Italian meat sauce, a culinary masterpiece cherished by food lovers worldwide.
This authentic Bolognese recipe, celebrated for its deep, layered tastes, is perfect for dressing the egg pastas of the area or crafting a sumptuous lasagna alla Bolognese.
Made with a hearty blend of ground veal, pancetta, and a robust tomato base, simmered slowly to perfection, this sauce invites you to experience the true essence of Italian cooking.
Whether you're a seasoned chef or a passionate home cook, preparing this sauce will transport you to the bustling kitchens of Italy. So, tie on your apron, pour a glass of dry white wine, and prepare to indulge in a dish that's as rich in history as it is in flavor.
⦁ 12 oz dry white wine
⦁ 2 lbs veal, ground
⦁ 5 oz celery, minced
⦁ 1 lb yellow onions, diced small
⦁ 1 oz Extra Virgin Olive Oil (for cooking)
⦁ 2 Tbsp tomato paste
⦁ 2 oz Extra Virgin Olive Oil (for finishing)
⦁ 1 qt tomato Ppurée
⦁ 10 oz Pancetta, diced small (or ground)
⦁ 5 oz carrots, minced
⦁ 5 cups tomato Concassée (or canned diced tomato)
⦁ 1 Tbsp fresh oregano, minced
⦁ 2 cups veal stock
⦁ Salt and black pepper
1. Heat 1 oz of olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers. Then add the pancetta.
2. Fry the pancetta until it's fully rendered and browned, then increase the heat and add the ground veal, browning it thoroughly.
3. After browning the veal, incorporate the onions, carrots, and celery, and lower the heat to medium to gentle cook the vegetables until they are soft and translucent.
4. When the vegetables are softened, pour in the white wine to deglaze the pan, using a wooden spoon to scrap up any browned bits.
5. Stir in the tomato product, oregano, and veal stock, and bring the mixture to a simmer.
6. Lower the heat and let the sauce simmer gently for at least one hour.
7. Finish the sauce by stirring in some extra virgin olive oil and seasoning with salt and pepper to taste.
🛒 Choosing Ingredients
✔ Ground Veal – Traditional and tender; can be mixed with ground pork or beef for added richness
✔ Pancetta – Adds depth, fat, and authentic umami
✔ Onion, Carrot & Celery – The classic soffritto base, finely chopped
✔ Tomato Paste – Rich and concentrated; builds traditional flavor without overwhelming
✔ Whole Milk – Balances acidity and creates a creamy, velvety texture
✔ Dry White Wine – Deglazes and enhances complexity
✔ Salt & Pepper – Season in layers for balanced depth
✔ Olive Oil & Butter – A combination adds richness and balance
✔ Optional: Nutmeg – A pinch for warm, subtly sweet depth
✔ Optional: Beef or Veal Broth – Helps adjust consistency during slow simmering
👩🍳 Preparation
✔ Sauté the Soffritto – Cook onion, carrot, and celery in oil and butter until soft and golden
✔ Render Pancetta – Add and cook until slightly crisp
✔ Brown the Veal – Add gradually and break up well; cook until no longer pink
✔ Deglaze with Wine – Scrape up the flavor and simmer until mostly evaporated
✔ Add Tomato Paste – Stir in and cook a few minutes to develop richness
✔ Pour in Milk – Stir and let it absorb slowly
✔ Simmer Low & Slow – Cook uncovered for 2–3 hours, adding broth if it thickens too much
🔥 Cooking Techniques
✔ Slow is Essential – The long cook time builds traditional depth and texture
✔ Stir Occasionally – Prevents sticking and allows flavors to develop evenly
✔ Add Milk Before Tomato – This keeps the sauce balanced and creamy
✔ Simmer Uncovered – Helps the sauce reduce and intensify flavor
🍳 Balancing Flavors
✔ Tomato is Supporting, Not Dominating – Use paste, not heavy sauce
✔ Milk Softens Acidity – Key for that silky, mellow finish
✔ Nutmeg Enhances the Dairy – Just a tiny pinch works wonders
✔ Salt Gradually – Each component needs seasoning, not just the end result
📦 Storage
✔ Refrigerate – Keeps for 3–4 days; improves with time
✔ Freeze – Portion out and freeze up to 3 months
✔ Reheat Gently – Low and slow, with a splash of broth or milk if needed
🍽 Serving
✔ Pasta Pairing – Best with tagliatelle, pappardelle, or rigatoni (not spaghetti!)
✔ Toss to Coat – Mix pasta and ragù in the pan for even coverage
✔ Finish with Parmigiano – Grated over the top before serving
✔ Complete the Meal – Serve with rustic bread, green salad, and a glass of Sangiovese