This traditional Bolognese sauce is made using all the authentic ingredients like beef, pork, fresh tomato purée, then cooked low and slow for hours to develop a rich, hearty taste.
Bolognese sauce, also known in Italy as ragú, originates from one of my favorite Italian cities, Bologna. Bolognese sauce is a rich, thick meat sauce that cooks for 4 hours. I did a lot of research before writing this recipe as there are many variations of Bolognese, but this recipe is as close to the real thing. The meats used in a Bolognese sauce are traditionally 50% each of ground beef and pork with a really great flavor booster, pancetta (Italian unsmoked bacon). Onion, carrots, celery and garlic are cooked when the meat is browned. White wine is added (not red, white is traditional) along with a good quality tomato puree, milk and beef stock. The longer this sauce is simmered, the better the flavor so set aside a good 4 hours for the best result. When one would expect oregano or basil to be used in an Italian recipe, seasonings are very minimal in Bolognese. Only salt and pepper is used.
This traditional Bolognese recipe makes 3 quarts/12 cups of sauce. You will need a large pan for this and the reason I made so much is because this sauce is going in a traditional lasagna. Which is also very large and really good! You can find that recipe here > lasagna Bolognese.
This sauce is not only used in lasagna, Bolognese is also served with wide, flat tagliatelle, a pasta that can hold the weight of the sauce.