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Bolognese Bolognese – Bilingual Recipe (Eng-Ita)


Bolognese sauce, also known as meat sauce, is one of the most famous condiments in Italy and around the world.

Bolognese usually consists of tomato sauce and minced meat, cooked over a slow fire, and its taste varies depending on the region of Italy.

Various ragù

The most famous meat sauces in Italy are Bolognese and Neapolitan.

The difference between Bolognese and Neapolitan meat sauce is the preparation of the meat.

Bolognese Bolognese is a “soffritto” made with minced beef and pork, and chopped vegetables such as celery, carrots and onions. It is mainly used as a sauce for fresh or dried pasta, but also pairs well with polenta.

Neapolitan meat sauce, on the other hand, uses unshredded beef and pork, basil, rich tomato sauce, and onions. The sauce is so rich that, in addition to being a pasta condiment, it can also be considered a dish in its own right, requiring about four hours of slow cooking.

Origin of Ragu

The origin of the word comes from the French “ragout,” a noun derived from the verb “ragouter” (with a circumflex on the “u”), which means to stimulate the appetite.

In Italy, Bolognese has evolved into a traditional pasta sauce for festive occasions, cementing its status as a quintessential holiday dish.

Ingredients and sizes

  • 700g minced beef
  • 300g minced pork (both meats should contain some fat)
  • 900 ml tomato puree
  • 150 g thinly minced meat
  • 2 tablespoons tomato paste
  • Onions, celery and carrots for “soffritto” (fried vegetables)
  • 5/6 tablespoon extra virgin olive oil (EVO)
  • 100ml wine (red or white)
  • 60 ml milk
  • black pepper
  • Nutmeg, if desired
  • 700g minced beef
  • 300g minced pork (both meats should contain some fat)
  • 900 ml tomato puree
  • 150g chopped bacon
  • 2 tablespoons tomato paste
  • Sautéed Onions, Celery and Carrots
  • 5/6 tablespoon extra virgin olive oil (EVO)
  • 100ml wine (red or white)
  • 60 ml milk
  • Pepe
  • Nutmeg, if desired

How to Make Bolognese Sauce

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Prepare “soffritto” with carrots, celery and onions: wash the vegetables and cut them into small pieces, then chop them in a blender.

Add oil and a tablespoon of water to the pan and sauté the sofrito over medium heat for about 5 minutes.

Add the meat and sauté for about 10 minutes.

When meat changes color, deglaze with wine.

Pour in the tomato puree.

Fill the empty tomato puree bottle with water and pour half into the pan with the sauce and meat. Simmer over low heat for about 2 hours, gradually adding the remaining water in the bottle.

When done cooking, add milk and, if desired, pepper and nutmeg.


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