Ragù alla Bolognese (Classic Bolognese Meat Sauce)

November/December 2009

Your rating: None Average: 4.1 (111 votes)

This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).

"Wow, this sauce is amazing. I never thought I'd like a sweeter tasting sauce, but it's so rich I can't stop eating it! I used one red onion with the yellow and added minced garlic to the veggies. Used one pound turkey with the two pounds...
Ragù alla Bolognese (Classic Bolognese Meat Sauce) Recipe

17 Reviews for Ragù alla Bolognese (Classic Bolognese Meat Sauce)


I found this dish very bland and was very disappointed as I put lots of time into it. It tasted ok, but not what I had expected. I doubled this recipe and was going to give the sauce away as Christmas presents but I'm now only going to give to a few close friends and tell them that it needs a little doctoring. I ended up putting in garlic salt, oregano, red pepper flakes, and an all purpose seasoning in it before I served it. My dinner guests all agreed it needed something more.


I made this Sunday and my family loved it; as a native from Louisiana we have no clue how to create good pasta dishes but this recipe was easy and the ingredients blended together well. I added an Italian Sausage to my ground turkey mixture in addition to garlic and parsely and it added some heat, color and new flavors.


I had avoided making Bolognese sauce for years because of the time involved- but made this over the Thanksgiving Holiday. It was worth every second and then some. Very delicate flavor that deserves a good imported pasta and a light red wine. This is going in my "favorites"


delicious: authentic flavor. definitely worth the wait.


This just never hit home. I made it as the recipe indicated, then added salt, pepper, some tomato paste, and finally some cream, trying to get some richness and savor going. It was okay; the flavor surely didn't justify all the time. The Iberian ragu was much better.


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