How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat, while pork is often less expensive.

red wine

💰Cheaper: beef broth

Broth can add flavor without alcohol.

Get a large pot and place it on the stove.

Add a good amount of extra virgin olive oil to the pot and turn on the stove to heat the oil.

Add the chopped onion and cook for a couple of minutes until it turns a golden color.

Add the chopped carrots and celery to the pot to make the sofrito; cook for about 4-5 minutes until softened.

Add half a glass of red wine to the pot and let it cook off for a few minutes to evaporate the alcohol.

Add the minced meat (500 grams pork, 300 grams beef, 200 grams veal) to the pot and cook until it turns gray, mixing to separate the meat pieces.

Season the meat with a bit of salt and pepper while it cooks.

Once the meat has released some water, add the second half of the glass of wine and let it cook off again.

Add the tomato paste, peeled tomatoes, and Italian passata to the pot; mix everything well and crush the peeled tomatoes a bit.

Add water to the empty passata bottle to clean it out and add that water to the pot; do not use any stock.

Let the sauce cook for 3-4 hours on low heat, adding water as needed to keep it from drying out.

After about 1.5 hours, check the sauce and add more water if it looks too dry, about half a liter at a time.

Taste the sauce after about 2 hours to adjust salt and pepper as needed.

Prepare the pasta by boiling 1 liter of water with a generous handful of rock salt.

Cook the fresh handmade papardelle in the boiling water; do not use spaghetti as it doesn't hold the ragu well.

Cooking Techniques

Equipment Needed

Spice Level: