Ingredients

How to make it

  • Note: Bolognese is pronounced the French pronunciation [boh-loh-NYEH-zeh], spelled "bolognaise." Bolognese is another of those recipes that have been altered and adulterated beyond belief. Bolognese, like many of our fine world class dishes, originated in Italy. Bologna, Italy to be exact; thus it's name. Bolognese is NOT a tomato sauce with meat; it is a ragù made of meat with few ingredients, including tomatoes, cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese. If you are a curious, adventuring cook and want to experience a wonderful, authentic taste; take the time to learn how to prepare and cook Bolognese. There really is nothing to compare with the slow, homecooked flavor of this ragù. It is traditionally used in the prepartion of other dishes,i.e.; spaghette, rigatoni, fettucine or tagliatelle "alla bolognese"; or as a stuffing for cannelloni or lasagne.
  • Preparation:
  • Heat the olive oil and add the ground meat. Sauté the grounf beef until all the water has cooked away and the beef is sizzling. Allow the meat to brown as you stir it.
  • Add the finely chopped onions, carrots and celery.
  • Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.
  • Pour in the wine and cook stirring until the wine is reduced and disappears.
  • Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the ground beef.
  • Add the tomatoes and mix thoroughly.
  • Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.
  • Cook uncovered for 3 hours, stirring occasionally to prevent sticking.
  • When done the ragù may be used immediately or refrigerated or frozen until needed.

Reviews & Comments 13

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    " It was excellent "
    Kreso ate it and said...
    Excellent. Tasty and reach in flavor. Excellent option also to have it frozen when you need something tasty but don't have to time to cook. So I usually use four times more ingredients and pack couple of portions in deep freeze. And when you make bigger quantity, flavors are even richer. Besides use with pasta, I use it also as tortilla filling (plus salad, cream and cheese for example).
    Absolutely five stars.
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  • alio 4 years ago
    I found this a bit bland,I added mixed herbs and tomato puree and it was delicious,I see how the long cooking time improves the flavour.
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  • artist92543 4 years ago
    This sounds brilliant! Thanks!
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    " It was excellent "
    bondc ate it and said...
    This is very similar to my recipe, except that mine makes more (it freezes really well, and the flavors blend beautifully), and I use white wine.

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  • ejergens 5 years ago
    I made the most amazing lasagne I have ever tasted yesterday with this bolgnese recipe. I layered this with alternate layers of a mixture of sauteed shrooms and spinach and cottage cheese. It was RIDICULOUSLY GOOD!!!
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  • ejergens 5 years ago
    I am making this again tonight and using it to stuff into lasagne layers
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  • simon_t 6 years ago
    This looks and tastes amazing. A good full-bodied red complements this beautifully.
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  • ejergens 6 years ago
    mmmm! Next time I'll stuff it into cannelloni, good call!
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  • decobabe 6 years ago
    Your pronunciation is the Italian pronunciation, although it may well be also the French. My recipe is much like yours, but I use more sofritto vegetables and use veal and pork and beef together. I don't have a measure for milk, just add it up to the top, but not covering the meats. For 1 kilo of meat, I use 14 ounces of tomatoes. Similar, not exactly the same.

    This makes superb cannelloni with bechamel (besciamella), too. I happily eat it with a spoon all by itself.
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  • henrie 6 years ago
    This sounds wonderful, not sure I've ever had this before, but I sure want to give it a try. Thanks for sharing here. Blessings!
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  • ejergens 6 years ago
    I made this yesterday. It is amazing how much rich, savory, flavor is created with so few herbs and spices. I served it with ravioli. SUPERB!!!! Finally I have something else I can do with ground beef besides burgers and meatloaf :)
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    " It was excellent "
    kukla ate it and said...
    You're most certainly right with the way authentic Bolognese has been altered & adulterated beyond recognition! I got so frustrated trying various 'authentic' Bolognese recipes, that I had just about given up; the ingredients are important, but I think the technique is almost more so. (I won't even tell you how many I tried before I realized that milk & nutmeg were necessities, and until now I didn't realize just how important it is to really cook, brown & almost 'caramelize' the meat.) I wish I had this recipe with its techniques a long, LONG time ago :) Thank you, OldGringo :)
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    " It was excellent "
    cabincrazyone ate it and said...
    In reply to your directions intro ... yes I am, and yes I will.
    Thank you for the classic posting.
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    " It was excellent "
    robertg ate it and said...
    Printed this to make.Thanks for a real old time recipe.Have a good week-end.....
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