Ragu alla Bolognese
This classic Bolognese sauce is an adapted version from Ada Boni's "The Talisman of Happiness" cookbook originally published in 1929 and republished again in English in 2025. It is significantly different from, but just as delicious as, my family's Bolognese recipe brought over from Modena, Italy (in the province of Emilia-Romagna, approximately 30 miles from Bologna).
Servings: 6 servings
Ingredients
- 3 oz ground beef
- 3 oz ground pork
- 3 oz ground veal or use your preference for combining any of these 3 ground meats
- 4 Tbsp. butter
- 4 oz. pancetta
- medium yellow onion
- 1 large carrot
- 1 celery stalk + leaves
- 1 large garlic clove
- 200 ml beef broth or milk
- 1 Tbsp tomato paste
- 4 oz heavy cream
- 2 slices white truffle
- salt & pepper to taste
Instructions
- Place the ground meat with half of the butter in a large, deep, heavy saucepan (or pot).
- Mince the pancetta and chop your vegetables (onion, carrot, and celery).
- Add the vegetables and garlic clove to the ground meat and cook to brown.
- Add beef broth to cover and let it bubble down, then top up with more beef broth.
- Stir in the tomato paste and season with salt and pepper.
- Fill with enough water to cover all of the meats.
- Turn the heat to simmer and let it cook slowly for 3 hours and up to 4 hours.
- To finish, add 4 oz. heavy cream and a few slices of white truffle.
Notes
ADA SAYS: "A Bolognese tradition often recommends using milk instead of beef broth."
Roz's Notes: Ms. Bodi's recipe is significantly different, but just as delicious, as my family's Bolognese recipe brought over from Modena, Italy (in the province of Emilia-Romagna, approximately 30 miles from Bologna).
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