Here’s how to make our tried and true bolognese recipe with ground beef, milk, white wine, and tomato. With a bit of patience and our simple tips, you can make a mouth-watering, rich, creamy, and tender sauce. Jump to the Bolognese Recipe
If you have never made a pot of classic bolognese, I am here to tell you to do it! If you are even close to a romantic cook (like me), then you’ll understand that the occasional three to four hour recipe calms the soul. Most of the time, I’m working hard to put together the quickest, easiest meal for myself or my family, but when I have a moment to spend more time in the kitchen and cook for pure pleasure, I look for recipes like this bolognese. I should also note that this bolognese recipe is worth the effort, even if you aren’t a romantic cook. It’s pure comfort and absolutely delicious.
White wine – Traditionally a bolognese is made with white wine and milk, not red wine. I prefer the flavour white wine brings to a sauce. Red wine isn’t an option to sub in my opinion. Chicken broth – The same as in my white pork ragu, chicken broth is my preferred option here.
Where’s the Garlic, Oregano, and Basil?
Almost every red sauce on Inspired Taste calls for one or all of the following: garlic, oregano, and basil. We love them, and we’d miss them in this easy red pasta sauce or these excellent meatballs.
However, you do not need any of them when making bolognese, especially if you are trying to be authentic. So do me a favor, even if you think you disagree with me (totally fine with that, by the way). Please make the sauce without them first, then if you cannot live without them, add them to your taste.
What Is the Difference Between Meat Sauce and Bolognese?
We have shared a few pasta and meat sauces on Inspired Taste before, but bolognese is different. While some of the ingredients of bolognese are similar to American-style spaghetti meat sauce, authentic bolognese is typically thicker, has milk added (so good), and calls for much less tomato.
Classic bolognese comes from the Bologna region of Italy, and while you may have heard it called spaghetti bolognese, serving with spaghetti is not the norm. Instead, in Bologna, you will see bolognese served with tagliatelle, a pasta made into long, flat ribbons. Unfortunately, we have a hard time finding tagliatelle where we live, but we do find pappardelle, which is similar.
So if you can find a more flat, ribbon-like pasta, try it. We love how all the folds hold onto the bolognese sauce. It’s beautiful, too.
How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna
FAQ
Is Bolognese red or white?
Is red wine necessary for Bolognese?
What is Bolognese sauce not red?
What is Bolognese sauce made of?
Is Bolognese sauce real?
Bolognese sauce is famous all over the world but most of the versions out there are far from a true authentic Bolognese sauce. The thing is, the true recipe isn’t complicated at all and it’s super easy to make at home.
What is the difference between marinara sauce and spaghetti sauce?
Marinara sauce is primarily made from tomatoes and other spices and condiments like pepper, garlic, herbs, olives, capers etc. It is thin in consistency and easily prepared in a span of an hour or less than it. On the other hand, spaghetti sauce uses carrots, onions, garlic and meat ( occasionally ) along with tomatoes and seasonings. It takes relatively more time to prepare compared to marinara sauce.
Is Bolognese a tomato sauce?
Bolognese is a mildly flavored meat sauce with a bit of tomato, not a tomato sauce with meat. It’s often served over long pastas such as pappardelle, tagliatelle, or fettuccine, or layered in lasagna. Ever since visiting Italy, I’ve been working on my bolognese pronunciation, and hot dang, I think I’ve almost got it!