Authentic Italian Bolognese Recipe – A Hearty Taste of Italy

When it comes to comfort food that warms the soul and satisfies the palate, few dishes can rival the classic Italian Bolognese. Originating from Bologna in Italy, this rich and hearty meat sauce, known as Italian Bolognese, has become a staple in kitchens worldwide. The slow-simmered blend of tender meat, aromatic vegetables, and luscious tomato creates a symphony of impossible flavors to resist. Whether served over a bed of al dente pasta, nestled between layers of lasagna, or even on crusty bread, Italian Bolognese is a versatile delight that brings a taste of Italy to your table. In this blog, we’ll dive into an authentic Italian Bolognese recipe that will have your taste buds dancing with joy.


For the Bolognese Sauce:
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup pancetta, finely chopped
  • 1/2 cup whole milk
  • 1 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil
For Assembling:
  • 1 lb tagliatelle or your favorite pasta
  • Freshly grated Parmesan cheese
  • Fresh basil leaves, torn


1. Prepare the Ingredients:
  • Finely chop the onion, carrots, celery, and garlic.
  • Grate the nutmeg and set it aside.
  • Measure the wine, milk, crushed tomatoes, dried oregano, and dried thyme.
  • Have the ground beef and pork ready.
2. Sauté the Aromatics:
  • Prepare a medium flame with a large, heavy-bottomed pot. Pour some olive oil over the top.
  • The pancetta should be added and cooked until it browns and the fat is rendered.
  • Stir in the chopped onion, carrots, and celery. Cook until the vegetables are softened, and the onion is translucent.
3. Add the Meat:
  • Push the sautéed vegetables to the sides of the pot and add the ground beef and pork to the center.
  • Brown the meat while breaking it up with a wooden spoon. Let the meat get dark and flavorful for maximum flavor.
4. Deglaze the Pot:
  • White wine is poured and let to boil while the browned bits on the bottom of the pan are scraped out. Allow the wine to reduce by half.
5. Simmer with Tomatoes:
  • Pour in the crushed tomatoes and mix well.
  • Season the sauce with nutmeg, dried oregano, thyme, salt, and pepper.
  • Turn the heat down to a low simmer and cover the saucepan halfway. Let it cook for about 2-3 hours, stirring occasionally. This slow cooking process is crucial for developing deep flavors.
6. Add the Milk:
  • Gradually pour in the whole milk, stirring to combine. The milk reduces the tomato sauce’s acidity and gives it a rich, creamy texture.
7. Cook the Pasta:
  • While the sauce is reducing, start boiling water for the pasta in a large pot.
  • Ensure the pasta is al dente by following the cooking instructions on the box. Remember to reserve some pasta water before draining.
8. Assemble and Serve:
  • Remove it from the heat when the Bolognese sauce thickens, and the flavors meld beautifully.
  • Combine the cooked pasta with a generous ladle of the Bolognese sauce. If the sauce is too thick, you can thin it out with some of the pasta water you set aside.
  • Serve the pasta with an extra spoonful of sauce on top. Sprinkle freshly grated Parmesan cheese and torn basil leaves for freshness.
9. Enjoy the Flavorful Journey:
  • Enjoy the various tastes and textures in this bowl of classic Italian Bolognese.
  • Pair it with a glass of red wine and a slice of crusty bread to complete the experience.


Making this traditional Italian Bolognese is a labor of love that pays off with a meal that captures the essence of homey warmth and contentment. The sauce is a culinary marvel from precise ingredient balancing and patient-long simmering. Gather your loved ones around the table to enjoy this time-honored treat, and you’ll all feel like you’ve been whisked away to the quaint alleys of Bologna.

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