🥫 Sauces & Spreads · Bologna, Emilia-Romagna
Ragù alla bolognese (official 2023 version)
Based on the recipe the Accademia Italiana della Cucina deposited at the Bologna Chamber of Commerce on 20 April 2023, which updates the 1982 original. Expect a slow-cooked sauce with very little tomato that turns a deep orange-brown. Serve it on fresh tagliatelle or in lasagne, or stuffed into a soft bun like they do at RAGŪ in Bologna.
- Prep 20 min
- Cook 150 min
- Makes 6
Ingredients
- 400 g coarsely minced beef
- 150 g fresh pancetta (pork belly), finely chopped
- 60 g onion (about ½)
- 60 g carrot (about 1)
- 60 g celery (about 1 stalk)
- 1 glass dry red or white wine
- 200 g tomato passata
- 1 tbsp double-concentrated tomato paste
- 1 glass whole milk (optional)
- Light meat or vegetable stock, hot
- 3 tbsp extra-virgin olive oil
- Salt and black pepper
Method
- Chop the onion, carrot and celery very finely by hand. A knife gives a better texture than a blender.
- In a heavy pan about 24–26 cm wide, warm the oil and let the pancetta melt gently.
- Add the chopped vegetables and soften them slowly over medium-low heat, stirring often so the onion doesn't burn.
- Turn up the heat, add the beef and cook for about 10 minutes, stirring, until it sizzles and loses its raw colour.
- Pour in the wine and let it evaporate completely.
- Stir in the tomato paste and passata, then add a ladle of hot stock.
- Cover and simmer very gently for about 2 hours (up to 3), adding a little hot stock whenever it looks dry.
- About halfway through, add the milk if using and let it be absorbed completely.
- Season with salt and pepper. The finished ragù should be thick, glossy and creamy rather than watery.
Tips
- Bologna never serves ragù with spaghetti: use fresh egg tagliatelle.
- It tastes even better the next day.
📜 The story behind it: The 'official' ragù alla bolognese
Sources
Rewritten in our own words from the traditional versions listed above. ← All recipes