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.

Bolognese Sauce

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
  • water
  • 1 carrot
  • 1 onion
  • Salt and Pepper To Taste
  • extra virgin olive oil


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

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