Italology Original Recipe: Classic Bolognese Sauce. A Taste of Tradition

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Carissimi amici!

Welcome back to Italology! This is the second recipe we’re sharing, and we couldn’t be more excited to continue this journey with you. With so many delicious dishes to explore, this is just the beginning of a culinary adventure filled with the flavors and traditions of Italy.

Today, we bring you Ragù alla Bolognese, or Bolognese Sauce—a dish that truly embodies the richness and warmth of Italian cooking. This is Italology’s version of the classic recipe, staying as close as possible to the original while being flexible enough for modern kitchens.

This versatile sauce is perfect for pairing with fresh egg pasta like tagliatelle, simple dry pasta, soft gnocchi, or as the key ingredient in a mouthwatering lasagna. Whether you simmer it slowly on the stovetop or speed up the process with a pressure cooker (like the one in most Instant Pots), the result is a deeply flavorful, hearty sauce that will transport you straight to Italy.

So, let’s roll up our sleeves and dive into this timeless recipe—one that’s sure to become a favorite in your kitchen. Buon appetito!

Classic Bolognese Sauce (Ragù alla Bolognese)

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 2-3 hours (or 1 hour with an Instant Pot)

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 lb (500 gr) ground beef (can be a mix of different kinds of meat)
• 1 cup red or dry white wine
• 1 can (14 oz / 400 g) whole peeled tomatoes, crushed by hand or puréed
• 2 tablespoons tomato paste
• 1 cup beef or chicken stock (or water; see note)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

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Instructions:

1. Prepare the Soffritto:
   • Heat the olive oil in a large, heavy-bottomed pot or Instant Pot on the sauté setting.
   • Add the onion, carrot, and celery. Sauté until soft and translucent, about 8-10 minutes.
   • Add the garlic and cook for another 2 minutes.
2. Cook the Meat:
   • Increase the heat (or continue on sauté in the Instant Pot). Add the ground beef (or a mix of meats if using).
   • Cook, breaking it up with a spoon, until browned and no longer pink, about 10 minutes.
   • Season with salt and pepper.
3. Deglaze:
   • Pour in the wine and cook until mostly evaporated, about 8-10 minutes.
   • Stir in the crushed tomatoes, tomato paste, stock (or water), and bay leaf.
4. Cooking Options:
   • Traditional Stovetop Method:
     • Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and cover the pot partially.
     • Let the sauce cook gently for 2-3 hours, stirring occasionally to prevent sticking. Add more stock or water if the sauce becomes too thick during cooking.
   • Instant Pot Method:
     • Secure the lid on the Instant Pot and set it to the Pressure Cook function on high for 1 hour.
     • Use ½ to ¾ cup liquid since the pressure cooker retains moisture. Once done, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
5. Final Adjustments:
   • After cooking, stir the sauce and taste for seasoning. Adjust salt and pepper as needed.
   • If the sauce is too thin, simmer uncovered on the stovetop (or use the sauté function in the Instant Pot) until it reaches the desired thickness. If too thick, add a bit of stock or water.
6. Serve:
   • Toss the sauce with cooked pasta and serve with freshly grated Parmesan cheese.
   • Garnish with parsley, if desired.

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Notes:

• If you don’t have stock, substitute with water and adjust the salt accordingly.
• For extra flavor, you can enhance the sauce with sausages, finely chopped mortadella, or diced prosciutto. Pancetta or bacon also works well for a smoky touch. Adjust quantities to your taste.

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Now, you have both the traditional stovetop method and the Instant Pot shortcut to make this rich and flavorful Bolognese sauce. Enjoy! 🍝

Giulia and the Italology Team 💚🤍❤️

Coming up next week: Le Marche – Part 2

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