Bolognese sauce pasta


We all have in our memory a favorite dish, bolognese pasta, and it is because there's nothing easier than eating a good pasta with intense flavors and friendly for many palates.
Finding the authentic recipe for this pasta took me many years, but finally, I found the biggest secret: “time" the more you let it cook, the more the flavors will mix to achieve a perfect bolognese sauce.

recipe bolognese Pasta

Yields 4 portions

  • - Vegetable oil

  • - 1 medium Onion, finely chopped

  • - 1 Celery stalk, finely chopped

  • - 1 Carrot, finely

  • - 12 oz. / 350 gr. Ground beef

  • - 6 oz. / 175 gr. Ground pork

  • - 4 oz. / 110 gr. Pancetta - Bacon

  • - 3 cups Chicken stock

  • - 4 Tbsp Tomato paste

  • - 1 Cup Milk

  • - Salt and Pepper

  • - 1/4 cup Butter

  • - Parmigiano-Reggiano, for finishing


Ingredients to make bolognese sauce


  • - Heat oil in a large, heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté until is soft (8 min).

  • - Add the beef, pork, and pancetta; sauté until browned (15 min).

  • - Add 2.5 cups of the stock and the tomato paste; stir to blend. Reduce the heat to low and simmer, occasionally stirring, for about 2 hours—season with salt and pepper.

  • - Gradually add the milk to the sauce while stirring at the same time, and let it simmer for another hour. (it is highly recommendable that the milk is a room temperature)

  • - Finally, gradually add the rest of the stock if the ragú is too dry.


Bolognese pasta method
  • - Then in another pot, bring to boil water with salt to cook your favorite pasta.

  • - Once the pasta is almost cooked (80 percent), add it to the ragú. You can do it directly or in a different pan; finally, add the butter and continue to simmer, stirring constantly. (About 3 min)

  • - Season with salt and pepper, and remove from the heat.

  • - Serve in four plates, finishing them with Parmigiano-Reggiano.

 Find the step by step video here 


Method bolognese pasta sauce