Spaghetti Bolognese – The True Recipe from Bologna
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Spaghetti bolognese - do you really know how to do it?
Rich, slow, and unmistakably Italian.
To make spaghetti bolognese, you need the Ragù alla Bolognese — the one recognised by the Accademia Italiana della Cucina and deposited at the Bologna Chamber of Commerce.
Made the traditional way with finely chopped vegetables, pancetta, wine, and slow-simmered beef, it’s not “spaghetti Bolognese” — it’s something far deeper, richer, and proudly Bolognese.
Prepare: 15 minutes Cook: 2–3 hours
Serves: 6
What You Need (Serves 6)
From our kitchen to yours:
- Tagliatelle or Spaghetti Afeltra – 500 g
- Agromonte Strained Tomato Sauce – 200 g
- Tomato Paste (Double Concentrate) – 1 tbsp
- Parmigiano Reggiano DOP – to serve
- Extra Virgin Olive Oil – 3 tbsp
From your pantry:
- 400 g coarsely ground beef (shoulder, chuck, or brisket)
- 150 g fresh pork pancetta, finely chopped
- ½ onion, finely chopped (about 60 g)
- 1 carrot, finely diced (about 60 g)
- 1 celery stalk, finely diced (about 60 g)
- ½ cup red or white wine
- ½ cup whole milk (optional but traditional)
- 1 cup light meat or vegetable broth
- Sea salt and black pepper, to taste
Equipment: heavy casserole or enamelled Dutch oven, wooden spoon
Instructions
1. Build the Base
In a heavy pan or Dutch oven, warm the olive oil over low heat.
Add the finely chopped pancetta and let it slowly release its fat.
Add the onion, carrot, and celery, stirring gently until softened but not browned.
This is the foundation of the ragù — the “soffritto” that defines its soul.
2. Add the Meat
Raise the heat to medium, add the minced beef, and cook for 10 minutes until browned.
Break it apart with a spoon and let it sizzle until all moisture evaporates.
Pour in the wine and let it completely reduce — the scent will tell you when it’s ready.
3. Add Tomatoes and Simmer
Add the tomato paste and Agromonte strained tomatoes, stirring to combine.
Pour in a cup of hot broth, lower the heat, and let it simmer gently for at least 2 hours (3 for perfection).
Top up with small splashes of broth as needed to keep it moist and glossy.
4. The Milk Touch
Halfway through cooking, add the milk to soften the acidity and create a silky finish.
When done, your ragù should be thick, rich, and deep brick-red in colour.
Season with salt and pepper to taste.
5. Cook the Pasta
Boil Afeltra Tagliatelle or Spaghetti in salted water until al dente.
Drain and toss straight into the sauce, coating every strand in that luscious ragù.
6. Serve
Top generously with Parmigiano Reggiano DOP, a drizzle of olive oil, and serve immediately.
Each bite should taste of patience, heritage, and Bologna itself.
Chef’s Tips
- Always simmer gently — the ragù should whisper, never boil.
- Use beef cuts with collagen (shoulder, brisket) for depth.
- Skip garlic, herbs, and smoked pancetta — the real recipe doesn’t use them.
- The flavour deepens overnight — it’s even better the next day.
- Tagliatelle is the traditional pairing, but Afeltra Spaghetti holds its own beautifully.
A Little History
This is the official recipe of Bologna, registered by the Accademia Italiana della Cucina in 1982 and updated in 2023.
It’s Italy’s most imitated dish — but few outside Bologna make it this way.
In Emilia-Romagna, ragù is never rushed, never flashy, and never served drowning pasta — it simply hugs it.
Bring Italy to Your Table
Recreate Bologna’s most famous sauce with SaporEat’s curated Italian ingredients —
from Afeltra pasta to Agromonte tomatoes, Burgio olive oil, and Parmigiano Reggiano DOP.
Shop SaporEat and discover Italy’s true flavour, one slow-simmered bite at a time.