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Ragù alla bolognese

Classic bolognese ragout

Bologna (BO)

Date of last update: 02/01/2018, 11:00


  • 300 g of chopped beef (beaf diaphragm or belly or shoulder clod)
  • 150 g of bacon
  • 50 g carrots
  • 50 g stick of celery
  • 50 g onion
  • 300 g of tomato sauce or peeled tomatoes
  • ½ glass of dry white wine
  • ½ glass of whole milk
  • broth
  • olive oil or butter
  • salt
  • pepper


Melt the bacon (first diced and finely chopped with a crescent-shaped knife) in a large and preferably earthenware pan of approx. cm. 20. Add 3 tablespoons of olive oil or 50 g. of butter and the finely chopped vegetables and fry them gently. Add the minced meat and stir with a wood spoon until it sizzles. Pour ½ glass of wine and stir gently until it is completely evaporated.

Add the tomato sauce or the peeled tomatoes and let it simmer for about 2 hours, adding some broth when necessary. Finally add the milk to soften tomato acidity, adjusting salt and pepper.