The Flavors of Emilian Tradition: Bolognese Ragù

01/15/2026

Few dishes embody the soul of Bolognese cuisine like ragù: a cornerstone of Emilian cooking and a preparation that every true zdaura knows by heart. It’s a dish that smells of home, of Sundays spent with family, and of gestures handed down from generation to generation.

In 1982, the Italian Academy of Cuisine officially registered the traditional recipe with the Chamber of Commerce of Bologna, defining its essential ingredients and steps. Yet, as with every traditional dish, each family guards its own secret: small variations passed down over time that make every ragù different, and therefore unique.

Today, our Cesarini Andrea and Marta from Bologna share their version of ragù, born from the encounter between various traditional recipes and from the pursuit of perfect nuances, those that only a true passion for cooking can create. As Andrea explains:

“This ragù requires time, patience, and attention, but it rewards you with an aroma and depth of flavor that only slow cooking can bring. Preparing it is almost a ritual: it demands presence, care, and respect for timing. Every time I make it, it reminds me of the scents I smelled in my first days living in Bologna: fragrances that filled the air from early morning”.

Words that capture the essence of this dish, whose preparation demands time and love. The true Bolognese ragù is a rich, hearty sauce, perfect for egg tagliatelle or lasagne alla bolognese, capable of telling, even today, the authentic story of its land, its culinary traditions, and its people.

Bolognese sauce, tagliatelle with Bolognese sauce, Cesarini Marta and Andrea

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Discover How to Make Authentic Bolognese Lasagna

Do you want to bring to the table real lasagna with ragù, just like the ones made by Bolognese grandmothers? In this cooking class, Andrea and Marta Cesarini will guide you step by step in creating perfect fresh pasta and a rich, fragrant ragù just as it’s made in Bologna. The result will win everyone over at the very first bite!

Discover Cooking Class

Cooking class on Bolognese lasagna, Bolognese lasagna, Bolognese sauce

Bolognese Ragù

One of the most famous sauces in Italian cuisine, known all over the world. A must with tagliatelle and lasagna

DifficultyMedium

Preparation time4h 30m

Cooking time4h

€

CostLow

Ingredients

300 g finely minced lean veal fillet
150 g finely minced pork loin
150 g finely minced pancetta
50 g finely minced carrot
50 g finely minced celery
50 g finely minced onion
300 g tomato sauce
1 tablespoon tomato paste
1 cup whole milk
1 glass dry red wine
Salt and pepper to taste

Method

In a large pan, heat a drizzle of extra virgin olive oil over medium heat.
Add the finely chopped onion, carrot, and celery, and cook gently for about 10 minutes, until soft and lightly golden.
Remove from heat and set aside.
Bring the meat to room temperature before cooking, so it browns evenly without releasing excess liquid.
In a large saucepan, heat a generous amount of extra virgin olive oil over medium-high heat.
When the oil is hot, add a pinch of salt: this will help with caramelization and the development of aromas.
Add the pancetta and let it sizzle for a few minutes.
Add the pork loin and veal, spreading them out without overlapping too much.
Let the meat brown without stirring too often, until it takes on a deep brown color and a roasted aroma.
If necessary, remove any excess fat.
Combine the soffritto and meat: add the cooked vegetables to the pan and mix well to blend the flavors.
Deglaze with red wine: pour in the red wine and let it evaporate completely over high heat, scraping the bottom to lift the caramelized juices.
Add the tomato: stir in the tomato sauce and paste, mix well, and add a ladle of hot vegetable broth (or water).
Bring to a gentle boil.
Slow cooking: lower the heat to minimum, cover partially, and let simmer gently for about 4 hours, stirring occasionally.
During cooking, if the ragù becomes too thick, thin it only with hot vegetable broth or water—never with wine or tomato sauce.
Adjust acidity (only if necessary): if the sauce is too acidic at the end, add a little whole milk and cook for a few more minutes until the flavor is balanced and smooth.
Taste and season: at the end of cooking, taste and adjust salt and pepper.
The ragù should be thick, glossy, and rich in flavor, with tender meat well blended into the sauce.