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When you think of Bolognese sauce, you probably imagine a quickly prepared meat sauce from a pan. But real homemade Bolognese sauce (Ragù alla Bolognese) is something completely different – it’s cooked slowly, with love and ingredients that create a true explosion of flavor. In this recipe, you’ll learn the original preparation method with some homemade tricks that will make your sauce truly unforgettable.
Ingredients for Homemade Bolognese Sauce (Serves 4)
- 400g ground beef (preferably mixed with a little pork)
- 1 large onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 400ml tomato puree (or canned tomatoes)
- 2 tablespoons tomato paste
- 100ml white or red wine
- 200ml milk (secret ingredient)
- salt
- pepper
- oregano
- bay leaf
- olive oil
- (optional) piece of Parmesan for cooking
Method
1Finely chop the onion, carrots, and celery stalks. This mixture forms the base of the sauce, called soffritto.
2Heat a little olive oil in a large pan and sauté the chopped vegetables over medium heat for about 5-7 minutes until they become translucent and lightly browned.
3Add the ground meat to the pan and brown it well while stirring. Make sure the meat browns nicely and break up any lumps.
4Once the meat is browned, add the chopped garlic and tomato paste, then pour in the wine. Cook for a few minutes to let the alcohol evaporate.
5Add the tomato puree (or canned tomatoes), season with salt, pepper, bay leaf, and oregano if desired. Add a little water if needed so the sauce isn’t too thick.
6Reduce the heat and let the sauce simmer slowly for at least 1.5 to 2 hours. Stir occasionally and add more water if needed.
7About 15 minutes before the end of cooking, stir in the milk. This step balances the sauce and adds a gentle creamy note.
8If you want an even deeper flavor, you can add a small piece of Parmesan during cooking (optional).
Tips & Tricks
- Cook the sauce in a wide pan, not a pot – a larger surface means better flavor.
- Let the flavors develop, longer cooking means better Bolognese sauce.
- Goes great with wide pasta (tagliatelle, pappardelle), and also in lasagna.
Common Mistakes
- Cooking too fast – the flavor will be shallow.
- Without vegetable base – don’t skip the carrots, celery, and onion!
- Without milk – milk balances the acidity of the tomatoes.
Storage
- Keeps in the refrigerator for up to 4 days.
- You can freeze it for up to 3 months – perfect for quick dinners!
Frequently Asked Questions (FAQ)
Can you use only beef?
Of course – but the mixture with pork adds extra juiciness.
Can you add mushrooms or zucchini?
You can, although then it’s no longer classic Bolognese – but why not, make it your way!
What to do if you don’t have wine?
Use a little broth or water with a tablespoon of balsamic vinegar.
