FULL RECIPE + EXTRA TIPS: [ Ссылка ]

Did you know that authentic, Italian Bolognese sauce is creamy and meat-centric—completely different than the bright red, tomato-based North American version of the sauce?

Italian Bolognese sauce—called Ragù Bolognese in Italy—is made with classic flavorings, ground beef and/or veal, pancetta, wine, stock, cubed or crushed tomatoes, and milk, the secret ingredient that makes the sauce so rich and creamy.

Make THE BEST version of this classic Italian sauce by following key steps—properly chopping the veggies and caramelizing the meat—and learn how to serve it to impress your family and your guests!

My recipe is adapted from the one the Academia Italiana della Cucina officially registered with the Bologna Chamber of Commerce in 1982.

Thousands of readers have called my Bolognese sauce the best they’ve ever made—some Italian readers have even declared it better than their nonna’s! Don’t wait any longer and make the best Bolognese sauce, ever.

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// Useful ingredients and tools //
My favorite canned tomatoes to use for making Bolognese, “petite diced tomatoes”: [ Ссылка ]
If you prefer a smooth sauce, use crushed tomatoes instead: [ Ссылка ]

Quality chef’s knife: [ Ссылка ]
Large stainless steel pot: [ Ссылка ]
Nonstick skillet: [ Ссылка ]
Kitchen tongs: [ Ссылка ]

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Music from Uppbeat (free for Creators!):
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