If there’s one dish that feels like home to me, it’s my grandmother’s ragù Bolognese recipe.

I grew up on the Italian border, raised between languages and cultures, with strong Italian influence woven into my everyday life—especially at the table.

I’ve been cooking since I could reach the stove, and this slow-simmered Bolognese has been part of my kitchen repertoire since I was a kid. It’s my ultimate comfort food.

Bologna itself holds a special place in my heart. It’s one of my favorite destinations in Italy; a city full of soul, where every corner seems to smell like garlic, espresso, or fresh pasta.

While I highly recommend visiting, you don’t need to book a plane ticket to savor this classic. Let’s bring the flavor of Bologna to your kitchen.

What Is Ragù Bolognese?

Ragù Bolognese is one of Italy’s most iconic pasta sauces, but it’s often misunderstood. Many think of it as a heavy tomato sauce with minced meat, but authentic Italian Bolognese ragù is actually more meat-forward, subtle, and slow-cooked.

Bolognese ragù is traditionally served with tagliatelle and generously topped with Parmigiano Reggiano (PDO from Parma and Reggio Emilia, both fantastic day trips from Bologna), or layered into lasagna—not poured over spaghetti.

Ask 10 Italian nonnas (grandmothers), and you’ll get 10 slightly different recipes. My nonna’s version tells the story of a kitchen built on whatever was grown, preserved, and shared with love.

Bolognese vs. Ragù

So, what’s the difference between Bolognese and ragù? In short, ragù is a general term for a meat sauce, while Bolognese is a specific style of ragù that originated in Bologna (which is why trying it is a must-add to any Bologna itinerary).

The term ragù is broader, as it refers to a general meat-based sauce. Bolognese is a specific type of ragù. So all Bolognese is ragù, but not all ragù is Bolognese.

My nonna’s version? Well, some would say it’s not true Bolognese—but it’s a ragù, through and through. And it’s delicious.

History Of Ragù Bolognese

The roots of traditional Bolognese ragù go deep into Emilia-Romagna’s culinary past. The earliest version of the dish can be traced back to the 18th century, though it looked very different from what we know today.

From French Roots To Italian Tables

The roots of ragù trace back to 18th-century France, where ragout referred to a hearty stew of finely chopped ingredients. Italian cooks, ever brilliant at making things their own way, adapted the technique and began pairing these meaty sauces with pasta.

One of the first documented versions of pasta served with a meat ragù appeared in Imola, just outside Bologna, in a recipe from the late 1700s by Alberto Alvisi—the personal cook to a cardinal who later became Pope Pius VII.

But the sauce began taking the form we now associate with Bolognese in the late 19th century, when Pellegrino Artusi included a recipe called Maccheroni alla Bolognese in his seminal cookbook.

His version used finely minced veal filet, pancetta, butter, onion, carrot, and broth—no tomato in sight. He even recommended adding cream for a velvety finish, or tossing in truffles or chicken liver if you were feeling fancy.

The Official Stamp Of Approval

Fast forward to 1982, when the Accademia Italiana della Cucina (Italian Academy of Cuisine) decided enough was enough. To protect the cultural legacy of this beloved dish, they registered an “official” recipe with Bologna’s Chamber of Commerce.

Their version used beef—specifically cartella di manzo, a richly marbled cut from the lower belly similar to skirt steak—along with fresh pancetta, onion, carrot, celery, tomato purée, white wine, milk, meat broth, salt, and pepper. No garlic. No herbs. No spaghetti.

Today, that 1982 recipe is often referenced as the most “authentic” version. But even within Bologna, families and chefs make their own tweaks.

Despite the Academy’s efforts, Bolognese has continued to evolve—and wander. In fact, even the Accademia Italiana della Cucina keeps updating its recipe. Over the centuries, traditional Bolognese ragù evolved based on region, ingredients, and even wartime shortages.

My Grandmother’s Bolognese

My nonna made her ragù with what she had—and what she loved. She didn’t follow rules. She followed taste.

Her recipe had no pancetta, no pork. Just quality ground beef, homemade salsa (her own tomato sauce that already contained garlic and onion), and a big splash of Refosk—a deep red Slovenian wine that gives the sauce its richness.

Instead of the traditional Italian soffritto with carrot and celery, she used vegetable stock to add depth. She always included bay leaves and added extra garlic for good measure.

No milk or cream either; just a big chunk of butter stirred into the hot pasta right before mixing in the sauce. That was her secret to making it velvety and comforting.

(Not So) Authentic Ragù Bolognese Recipe

This recipe has been passed down from generation to generation with every one of us making little tweaks and personalizing it just a little bit. My mum’s version? Rosemary for the win. Mine? A little dash of cinnamon.

We don’t measure down to the gram in this family. Trust your senses, taste as you go, and make it your own.

Prep time: 10–15 minutes

Cook time: 2 to 4 hours (the longer it simmers, the deeper the flavor)

Serves: 4 generous portions

Cooking Instructions

1. Start with the soffritto.
   Heat olive oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent — about 5–7 minutes. Cutting onions across the grain helps draw out the moisture and flavor.
2. Add the garlic.
   Stir in the garlic and cook for another minute or two until fragrant, but not browned.
3. Brown the beef.
   Move the onions & garlic to the side and add the ground beef. Cook until browned all over, breaking it up as you go. Let it get some good color — flavor lives in those browned bits.
4. Deglaze with wine.
   Pour in the red wine and stir well, scraping up any browned bits. Let it simmer for a few minutes to cook off the alcohol.
5. Add tomato base and bay leaf.
   Stir in your tomato salsa or passata along with the bay leaf. Add salt and pepper to taste.
6. Gradually add the stock.
   Pour in your veggie stock bit by bit, giving the sauce time to absorb and deepen in flavor between each addition. Simmer gently, uncovered or partially covered, over low heat for a minimum of 2 hours. Stir occasionally and don’t rush it. This isn’t fast food, it’s slow comfort.
7. Add the cinnamon near the end.
   In the last 20-30 minutes, stir in a pinch of cinnamon. It’s subtle, but it gives the sauce a warm undertone people can never quite place — in a good way.
8. Cook your pasta.
   When the ragù is nearly done, boil your pasta in salted water until al dente. Drain but don’t rinse.
9. Butter the pasta.
   Toss the hot pasta with 2–3 tablespoons of butter in the pot to coat it and get that silky finish.
10. Assemble the dish.
    Pour about 1/3 to 1/2 of the ragù into the pasta pot and mix well, letting the sauce cling to every strand. Then plate it up and spoon the rest of the ragù on top.
11. Serve with Parmigiano.
    Finish with a generous snowfall of Parmigiano Reggiano. Pour yourself a glass of that Refosk and dig in.

Tips & Notes

• Cooking by feel is the rule, not the exception.
  Use these amounts as a guideline. If your sauce looks too thick, add a splash of stock or wine. Too thin? Let it reduce uncovered a bit longer.
• Olive oil matters.
  Homemade or high-quality olive oil gives this sauce its unmistakable richness. Don’t skimp.
• Refosk wine adds a unique depth.
  It’s bold and earthy, and it pairs beautifully with beef. But any rich red wine you’d drink will do. Don’t be that person who cooks with bottom-shelf plonk; you want flavor!
• That pinch of cinnamon?
  It’s not traditional, in fact this is my latest addition that the older generation would disapprove of if they knew. It adds a subtle, cozy note that people can never quite put their finger on and helps to neutralize any sourness from the tomatoes.
• Butter in the pasta? Always.
  It keeps the pasta from sticking, adds sheen, and helps the sauce cling to every bite. It’s the secret you didn’t know you needed.
• Don’t break the pasta!
  Lay it in the pot and let it soften and sink on its own. Use plenty of salted water and stir occasionally—respect the pasta, and it’ll reward you with perfect texture and sauce-loving strands.
• Batch and freeze for ease.
  Make a larger batch of ragù and freeze portions for easy, delicious meals later—it keeps well in the freezer for months.

Bonus Italian Food Guides:

• How To Make Tiramisu Like An Italian
• Traditional Balsamic Vinegar Of Modena (Ultimate Guide)
• Where To Find The Best Cannoli In Sicily (Map Included!)
• The Fascinating Wine Region of San Colombano, Italy
• A Delicious Guide To Eating Vegan In Italy

Have you tried making authentic ragù Bolognese, or your own version?