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National Dish of Italy: The Perfect Ragú Alla Bolognese Recipe

Fettuccine alla Bolognese

Italy enjoys a deserved reputation as a paradise for foodies. Wherever in the world you’re from, you’ll find imitations of Italian pizza, pasta, and tiramisù that infuse local influences and treat local taste buds.

But talking about ‘Italian’ food is a little simplistic. Italy only became a unified country in the 1860s. Before this, the territory existed as a group of rival city-states, each characterised by its own culture, cuisine and often even language. In the North was the Duchy of Milan, with its heavy Franco-German influence, and the seafaring Venetian Republic, which imported influences from as far afield as China. In Central Italy reigned the republics of Florence, Pisa and Siena among others, while much of Southern Italy fell under the rule of the Spanish Kingdom of Naples and the Moorish/Norman/Arabic-influenced Kingdom of Sicily.

But while food marks differences between Italians (think risotto in the North and pasta in the South) it also on occasion unites them. And if you were to ask an Italian where—apart from their home region—is the best place to eat in Italy, the chances are that they’d say Emilia-Romagna.

The central region of Emilia-Romagna is home to such cities as Parma (think Parma ham and Parmigiano), Modena (which boasts the best restaurant in the world) and Bologna, the regional capital. And it is from Bologna that the Ragú alla Bolognese hails, which has the best claim to be the national dish of Italy.

Ragú Alla Bolognese embodies Bologna’s typical bold, meaty, tomato-heavy flavours that have made Italian cuisine so popular around the world. In this blog post, we’ll look at the history, ingredients, and step-by-step instructions for making an authentic and delectable Ragú Alla Bolognese that will transport you to the heart of Italy.

History of Spaghetti Bolognese

Spaghetti Bolognese

More commonly known as Spaghetti Bolognese, Ragú alla Bolognese is the closest thing Italy has to a national pasta dish and is beloved (and sometimes botched) both at home and domestically. Together with Rome’s Spaghetti alla Carbonara, Spaghetti alla Bolognese is a particularly meat-heavy dish, though it boasts a much more complex flavour than its Roman counterpart.

While the dish has been relished in Italy for over a century, the earliest written record of Bolognese was a recipe discovered in Imola, a town near Bologna, in the 18th century. In his 1891 publication, famed 19th-century Italian chef Pellegrino Artusi is credited with developing a recipe for the meat sauce. Artusi titled the meat sauce “Maccheroni alla bolognese,” which is thought to refer to the sauce’s origin in Bologna. 

➡️ Learn to make real bolognese by joining a Cooking Class in Bologna!

Today, this hearty and flavorful sauce, simmered slowly with a combination of meats and aromatic ingredients, has become a staple on restaurant menus in Italy and abroad, beloved — and sometimes botched — all around the world.

Ragú Alla Bolognese Recipe

Cooking Time: Approximately 2 to 4 hours (for simmering the sauce) 

Preparation Time: About 20 minutes 

Serving: This recipe serves approximately 6 to 8 people, depending on portion size.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef
  • 1 pound (450g) ground pork
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) dry white or red wine
  • 1 can (14 ounces/400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)
  • Cooked tagliatelle pasta (or pasta of your choice)

Cooking Instructions:

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, and carrots, and sauté until the vegetables have softened, after about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Increase the heat to medium-high and add the ground beef and ground pork to the pot. Break up the meat with a wooden spoon and cook until browned and cooked through, stirring occasionally to ensure even browning.
  4. Pour in the milk and simmer until it has mostly evaporated, stirring occasionally. This step helps to tenderize the meat and adds depth of flavour to the sauce.
  5. Add the wine to the pot and simmer until it has reduced by half.
  6. Stir in the crushed tomatoes, tomato paste, bay leaf, ground nutmeg, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for at least 2 hours, or up to 4 hours for a richer flavor. Stir occasionally and add a splash of water if needed to maintain the desired consistency.
  7. Remove the bay leaf from the sauce and adjust the seasoning with salt and pepper according to taste.
  8. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of the cooking water.
  9. To serve, ladle the Ragú Alla Bolognese over the cooked pasta. Garnish with chopped fresh parsley and grated Parmesan cheese.
  10. Enjoy your authentic Ragú Alla Bolognese with a glass of wine and crusty Italian bread on the side. Buon appetito!

Best Paired with Wine

No Italian culinary adventure is complete without exploring the world of Italian cocktails and perfecting the art of pasta cooking.

Join our Spritz and Spaghetti class, where you’ll learn how to create iconic Aperol and Campari spritz, perfect aperitifs before a carb-heavy pasta dish. This fun, boozy class is one of a kind in Rome. Just make sure to book early to avoid disappointment!

Watch Headout review our Spritz & Spaghetti Cooking Class

Our Go-To Spaghetti Restaurants in Rome

When in Rome, exploring the local culinary scene is a must, and if you’re on the hunt for the best spaghetti or fettuccine in the city, you’re in for a treat. Here are some of our top suggestions on where to get the best pasta in Rome.

Want to explore the authentic flavours of Rome? Join our Trastevere Food Tour and get ready for a gastronomic journey through the heart of the Eternal City.

Over three fun-filled hours, you’ll try more than a dozen kinds of traditional Roman food and drink. These small-group tours are led by fun, local guides who don’t just love Italian food — they live Italian food; are fluent in the language of Italian food; and are experts in sharing the secrets and stories behind your best-loved Italian dishes.

Table of Contents

Spritz & Spaghetti Class: Make Pasta and 3 Classic Cocktails

Hands-on Pasta and Tiramisu Making Class in Rome

Pizza & Cocktail Making Class in Rome

Spritz & Spaghetti Class: Make Pasta and 3 Classic Cocktails

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