Italia Sauce

How to make Authentic Bolognese Sauce

My Grandma’s Bolognese Sauce recipe, for all my friends!

Once you have had a truly good Bolognese sauce, it will become one of your go-to recipes.

Bolognese is a very versatile sauce: it can dress all shapes and sizes pasta, whether it’s over fresh tagliatelle, dried spaghetti, or baked rigatoni.

This recipe makes enough sauce to feed a hungry crowd, but it also freezes well if you’d like to enjoy it in smaller quantities.



  • 500 gr. (17.63 oz)  of bovine minced meat
  • 300 gr (11 oz) of pork minced meat
  • ½ glass of milk
  • 1 glass of white wine
  • 300 gr (11 oz) of tomato sauce
  • 1 celery stalk
  • 1 carrot
  • water
  • 1 onion
  • Salt and Pepper To Taste
  • extra virgin olive oil


  • Finely chop celery, carrot and onion.
  • In a pot pour some oil and fry the celery, carrot and onion for ten minutes.
  • Pour the minced meat (both of them) in the pot and let it brown for about ten minutes.
  • Add the white wine and make it reduce, then add the tomato sauce.
  • Cook for about 3 hours in low heat, adding water occasionally to avoid drying too much the sauce, so that it softens.
  • Finally, pour the milk and mix again for a couple of minutes and your ragu will be ready.

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