Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

AUTHENTIC BOLOGNESE SAUCE

You know that I’m always searching for best/perfect recipes, don’t you? Well, I’ve already told you in my Best Authentic Bolognese Sauce post what my favourite sauce for pasta was and I thought that my Mom’s Ragù was the best recipe ever, but recently I tried another one, just out of curiosity and to confirm my theory, and I was literally amazed!


ultimate best authentic bolognese sauce

This recipe is so perfect, rich and so delicious that I’m asking how couldn’t I ever imagined that? I tried many other recipes but no one satisfied me more than my mom’s recipe even if those were made by great grandmothers.

Now, look at the photo below… do I need to add more words to convince you???

authentic best tagliatelle bolognese sauce

Another reason why I was skeptical before trying this recipe is because it does not contain garlic. And I love garlic in Bolognese Sauce, it gives a wonderful taste. But this recipe is so tasty itself and is balanced in every part of it. So, garlic lovers, before adding some garlic, taste the sauce with pasta (not alone).

This Great Authentic Bolognese Sauce is heavier (more fats) than other recipes I shared with you, but worth everything, even your bikini, trust me. Next time you’ll make Tagliatelle you’ll want to try this one, really!

This is very simple to make too, just few easy steps and some time at home, but you don’t have to look constantly at the stove so you can do other things while it cooks.

best authentic bolognese sauce delicious

I use this recipe just for special occasions, such as when I have guests or on special Sundays, while for “daily” lunchtime I always use my Mom’s recipe because it’s “healthier” (if a Bolognese sauce can be called that ahah!) and has less fats so I can continue in following my diet. That’s why I don’t remove this recipe from the blog, because is still valuable.

best italian tagliatelle bolognese sauce

As I told you before in the other post, the secret for a special Bolognese Sauce, that we (italians) call Ragù (pron. Ruh-goo), is the long cooking time, 6 hours are best.

Yes, it can be ready after 2 hours but it will be just a sauce with some meat in it and very very bland.

People say that the habit of cooking meat for long hours is given by the fact that many years ago it was very tough, so long cooking times ensured a better tenderness to the meat, but I do not agree with that because when a Bolognese Sauce is cooked for at least 4 hours (or as I suggest 6), the meat along with olive oil, vegetables and tomato perfectly combine together to form a unique mouth-watering sauce, so there’s really a huge difference in the taste, not just in tenderness (the pictures below show the difference).

best bolognese sauce before

After 2 hours of cooking the sauce is watery, bland and the meat is whitish.

best bolognese sauce long hours

After 6 hours of cooking the sauce is dense and full of taste!

So this is the best Bolognese Sauce recipe I have ever ever ever eaten, period. If you know another recipe that is better than this one (I’m a bit skeptical but..), please let me know!!! It would be another huge discovery!

Enough said, now let’s move to the recipe!

italian grandma tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce *

* (adapted from Beniamino Baleotti’s Ragù alla Bolognese recipe, he works as a cook at Agriturismo Le Ginestre in Pianoro (Bologna). If you ever plan to go near there make sure to visit him and have a traditional lunch there or make a pasta course, he speaks Japaneese too! I made some adjustments to his recipe such as swapped out lard for butter, because for me the first one gives a too piggy taste.)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 4-6 hours
Yield: 6-7 servings

Ingredients:

  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml  / 2/3 cup red wine (no bubbles)
  • 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste

Instructions:

Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it’s brown and crispy (about 8-10 minutes).

Don’t skip this passage, it’s the key for a tasty sauce!!!

butter olive oil bolognese sauce

pancetta pork belly bolognese sauce

crispy pork belly bolognese sauce

crispy pancetta bolognese sauce closeup

Crispy pork belly

Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.

soffritto bolognese sauce

Mine were frozen

soffritto pork belly bolognese sauce

Add the remaining ground meat, breaking it up with a fork and cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.

soffritto pork belly meat bolognese sauce

seared meat bolognese sauce

Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.

red wine best bolognese sauce

Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.

tomato authentic bolognese sauce

Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1 1/2 hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Here’s a photo of the sauce after just 2 hours of cooking (watery and bland).

best bolognese sauce before closeup

That’s how the sauce has to look like after 6 hours of cooking:

best bolognese sauce after closeup

As you have read, there’re just few steps to follow. It’s not complicated at all, so on the next rainy Sunday have a try and let me know if it’s your best italian Bolognese Sauce recipe too! And don’t forget that Ragú can be used with every kind of pasta, not just Tagliatelle!

italian ragu bolognese sauce perfect tagliatelle

ultimate great authentic italian pasta sauce mouth watering tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce - the Great Italian Sauce!
 
Prep time
Cook time
Total time
 
The most delicious and authentic Bolognese sauce ever.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / ⅔ lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / ½ lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4½ cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml / ⅔ cup red wine (no bubbles)
  • 600 gr / 1¼ lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste
Instructions
  1. Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it's brown and crispy (about 8-10 minutes).
  2. Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.
  3. Add the remaining ground meat, breaking it up with a fork and cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.
  4. Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.
  5. Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.
  6. Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1½ hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread

One of my all time favorite quick italian dish is Piada or Piadina Romagnola (pron. pee-uh-dee-nuh), one of the most characteristic italian flatbread, known and loved in Italy and all over the world both as a street food and a comfort food. I researched for you the best authentic recipe because how Piadina is made varies from town to town, village to village so I kinda put myself as a judge and choose the winner for you. :)


best authentic piadina romagnola italian flatbread

Piadina is no doubt a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used but the flavour would be less aromatic (video of the making of Montetiffi pan here or international online shop here).

teglie montetiffi pan

Creation of the Montetiffi pan. Old traditions handed down from father to son.

“Prema u s’fa e’ pianèl, pu dop u s’fa l’arvel pu dop u s’fa l’avrecia… ech fat la tégia!”. (Romagna dialect)

(tr.: EN. “First you create the flat base, then you make the border and then the indentation… that’s the pan!” – IT. “Prima si fa il piano, dopo si fa il bordo e poi l’orecchia… ecco fatta la teglia!”).

Once cooked, these delicacies are usually stuffed with either sweet or salted and savoury ingredients such as cured meats (salumi), cheeses, greens, or Nutella cream, but one of the most popular and best-selling combination is Parma ham + Squacquerone (a fresh and soft spreadable cow’s milk cheese with a typical tart flavour) + arugula/rocket, mmmm yummy!

best italian piadina flatbread prosciutto

Wow it makes me hungry every time I think about it! Not to mention the classic “winterly” stuffing with sausage and roasted/caramelized onions… 8).

History

Up to 100 years ago, Piadina was a poor man’s food because was considered to be a bread substitute to which people resorted weekly between a batch of bread and the other (bread was usually cooked once a week) but during the 60s women from the countryside started to prepare and sell it on the roads of the town with a hand-cart and a beach umbrella, therefore Piadina became a real meal.

Nowadays you can find Piadina in food stands all along the Romagna coast or Romagna towns.

Casa-Piadina

Pay attention that those store-brought Piadinas that you can find in supermarkets are nothing like those you can make at home or find in Romagna!

So, have you ever had the fortune to bite into a rich, crispy but soft steaming piadina filled with every kind of delicacies??? If not, well, find some time to make that at home, it’s easy! or visit Romagna and let me know if you like it!

“Delicious with every filling,                 “La j’è bona in tot i mud,
delicious even served plain:                 la j’è bona énca scundida:
if you haven’t already understood,       sà n’avì ancora capì,
I’m talking about piadina.”                   a scor propri dla pida.”
                                          (Folk poetry)

Here I’m writing several Piadina recipes along with my favourite one because I always heard or read strong and intense discussions around the “real” or the “perfect” recipe for Piadina but the perfect recipe for Piadina does not exist.

As I’ve already explained you before, every family has their recipe so the real recipe is that one that you’ve eaten in your lifetime, the one that makes you connect to your relatives or friends.

So, in order to make you choose the right one for you, I want to explain better the differences to whom that less know the local traditions.

THE SHAPE

Starting from the south of Romagna coast Piadina is very thin (up to 3mm-1/8in) and with a large diameter (from 23cm-9in to 30cm-12in) while proceeding north along the coast and to the inside towards the hills, the flatbread become thicker (from 4mm-1/6in to 8mm-5/16in) and smaller (from 15cm-6in to 25cm-10in).

THE INGREDIENTS IN THE DOUGH

The fats: people use extra virgin olive oil for a lighter and crispier piadina or lard from rendered pork fat (called “strutto” in italian) for a more rich and soft piadina or they use a combinations of both.

The liquids: people use water or whole milk or a combination of both.

Other optional ingredients: some people use baking soda or baking powder to make the dough rise a bit or more while cooking.

If you want a crispier Piadina, choose the one without lard and no leavening agents.

I like the Piadina to be a bit thick, soft, easy to fold without cracking with a great buttery richness, so I use lard instead of olive oil, a mix between water and milk and baking powder to make it less heavy.

authentic soft piada piadina cold cuts arugula

Piadina Romagnola authentic italian recipe

Difficulty: easy
Preparation: 40 minutes Cooking Time: 15 minutes
Yield: 5-6 servings

Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):

  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / 3/4 cup / 5.00 Us fluid ounces whole milk
  •  ≈ or a bit less than 100ml / 1/2 cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
    OR
    75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
    OR
    a mix between them
  • 8 grams / 2 tsp baking powder
    OR
    1 tsp of baking soda
    OR
    no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1 1/4 cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions for all the Piadina recipes:

Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).

Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it’s sticky add more flour).

Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).

Heat Montetiffi pan or a non-stick pan over medium-high heat if you’re eating piadina immediately.

testo teglia montetiffi pan piadina

My used Montetiffi pan. Brown spots after using it are normal and they don’t affect the cooking process.

Divide the ball into several pieces (I suggest 5 – about 140-150gr each ball).

piadina romagnola dough balls

Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).

piadina piada rolled out circle

If you want the circle to be perfect, use a round cutter large enough.
As you can see I don’t mind! (so people know that are home made)

If you’re making large quantities of this recipe or want to rolled out piadina few hours in advance, I suggest you to stack up the rolled out dough by putting a baking paper sheet between each piadina until you’re ready to cook.

Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.

piadina flatbread pan testo montetiffi

Then flip and cook for about the same time.

piadina cooked testo montetiffi pan

Remember that piadina should be served hot, so it’s recommended to have your fillings ready.

Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

authentic italian piadina half moon

If you don’t serve piadinas right away, you can stack them up, put into a well-sealed plastic bag, and put in the fridge for about a week or in the freezer for a couple of months and when you want a quick meal just put cold or frozen piadina onto a pan until it’s hot enough (do not over cook).

piadina squacquerone parma ham salumi

Here I give you some ideas of ingredients to put in your piadina:

piadina salame parma ham mortadella speck

The savoury:

  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and sausage;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchio;
  • squash/pumpkin, sausage and mozzarella;

(sorry for the amount of pork meat choices but I was born and live in Emilia-Romagna region and as for every real Emiliano, we cannot live without pork meat, we will be seriously ill! :D)

  • roast-beef, mayonnaise, lettuce and tomato;
  • roast-beef, arugula/rocket and shredded Parmigiano Reggiano cheese;
  • roast-beef and roasted potatoes;
  • roasted potatoes and smoked cheese;
  • good quality canned tuna, mozzarella, tomatoes, oregano and mayonnaise;
  • mozzarella and grilled vegetables;
  • smoked salmon, dill and mayonaise or sour cream;
  • smoked salmon and cream cheese;
  • tomatoes, aurugula/rocket, mushrooms and shredded Parmigiano Reggiano cheese;
  • roasted/caramelized onions and gorgonzola cheese (or blu cheese);
  • sliced turkey breast, fontina or taleggio or asiago cheese and mushrooms mayonnaise.

Or the sweets:

  • Nutella or Nutella and mascarpone or Nutella and banana;
  • fruit jam or ricotta and fruit jam;
  • honey and cheeses;
  • white chocholate and shredded coconut.

best italian flatbread piadina closeup

So what’s your favourite recipe for piadina? The crispy, the soft, the thin or the thick? And what stuffing would you like to put in there?

As you can see, Piadina is a very simple recipe, tastier than other flatbreads, and you can fill it with a lot of ingredients to make it as a real meal. So that’s why piadina has earned its place in the gastronomic hall of fame, becoming one of the most loved and enjoyable italian foods.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread
 
Prep time
Cook time
Total time
 
Authentic Italian Flatbread recipe for Piadina Romagnola and his history.
Author:
Cuisine: Italian
Serves: 5
Ingredients
Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / ¾ cup / 5.00 Us fluid ounces whole milk
  • ≈ or a bit less than 100ml / ½ cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
  • OR
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • OR
  • a mix between them
  • 8 grams / 2 tsp baking powder
  • OR
  • 1 tsp of baking soda
  • OR
  • no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1¼ cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions
  1. Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).
  2. Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it's sticky add more flour).
  3. Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).
  4. Heat Montetiffi pan or a non-stick pan over medium-high heat if you're eating piadina immediately.
  5. Divide the ball into several pieces (I suggest 5 - about 140-150gr each ball).
  6. Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).
  7. If you want the circle to be perfect, use a round cutter large enough.
  8. Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.
  9. Then flip and cook for about the same time.
  10. Remember that piadina should be served hot, so it's recommended to have your fillings ready.
  11. Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

Tenerina: tender, rich and delicate chocolate pie

Tenerina (pron. teh-nay-ree-nuh) is the most traditional chocolate pie in Emilia-Romagna and it’s typical of the town of Ferrara along with Cappellacci di zucca (egg pasta filled with butternut squash), Salama da sugo (boiled red wine cured salami) and its famous bread.


tenerina pie cake best italian ferrara chocolate tender heart

This pie was created in the early 1900 by Ferrara’s gourmands in honor of Elena Petrovich, queen of Montenegro, that married the king of Italy Vittorio Emanuele III (she was a sweet queen with a tender heart).

tenerina cake pie sugar chocholate

You can find Tenerina in every restaurant in the town but few of them make it perfect, so you better try this at home instead, it’s wonderful!

From the pictures you would say that it’s like a brownie or a flourless chocolate cake but it has nothing to compare with them.
Outside is slightly crispy like a chocolate meringue while inside is rich, quite moist, tender and has a delicate texture, not dense nor heavy, that melts in your mouth. A real paradise for chocolate lovers (even if the pictures doesn’t show that).

Tenerina: tender, rich and delicate chocolate pie

Difficulty: medium
Preparation: 20 minutes Cooking Time: 45 minutes
Yield: 12 servings

Ingredients:

  • 200 grams / 7 ounces butter (at room temperature/soft)
  • 160-200 grams /5.7-7 ounces sugar
  • 6 tbsp all-purpose flour
  • 5 medium or 6 small eggs
  • 400 grams / 14 ounces quality dark chocolate (50-60%)
  • a pinch of salt
  • powdered sugar to taste

(I prefer to not convert these ingredients in volume measures because in desserts the weights are essential for the final result)

Instructions:

Preheat oven to 150ºC / 300ºF / gas mark 2 (convention oven is best).

Put the chocolate in a pirex bowl and microwave at 500w for 3-4 minutes, mix with a spoon and then microwave again for another minute or two until chocolate is melted.

chocholate chunk

In a bowl mix sugar and butter until the mixture is creamy and smooth. Add egg yolks and mix until it seems a custard. Add flour and mix again until all lumps are gone.

Add melted chocolate (not too hot) to the mixture and quickly mix until smooth.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

egg whites firm

Add whipped egg whites to the chocolate custard one spoon at time, mix slowly with an upward movement of the spoon to avoid undoing the whipping of the eggs whites. Proceed this way until the egg whites are finished.

Grease a 13” / 32 cm round pie pan with butter and cover with a little of flour or spray with a non-stick spray or use a baking sheet.
To avoid the pie from cracking after baking, I use a baking sheet only at the base with two little flaps and I use a non-stick spray on the pan sides. When I remove the pie from the pan I pull the flaps until the pie is on a plate, but it’s normal that the crust breaks a bit, it’s like a meringue.

Bake the pie for 45 minutes, but you can see the perfect cooking time when the circle of little bubbles (that you can see in the photo below) shrink into a ≈ 4 inches / 10 cm diameter. So the center will be a little tender but cooked (and this is one of its distinctive features).

You can make it look prettier by using powdered sugar on top or by adding some mascarpone custard on the side, but the rich taste and delicate texture are what make the Tenerina a winner.

tenerina slice cake pie

You can do a smaller Tenerina by dividing in two the ingredients (use 3 medium eggs). You can also use single-serving baking cups for an elegant touch.

Tenerina: tender, rich and delicate chocolate pie
 
Prep time
Cook time
Total time
 
A delicious cake that even no chocoholics will love!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • 200 grams / 7 ounces butter (at room temperature/soft)
  • 160-200 grams /5.7-7 ounces sugar
  • 6 tbsp all-purpose flour
  • 5 medium or 6 small eggs
  • 400 grams / 14 ounces quality dark chocolate (50-60%)
  • a pinch of salt
  • powdered sugar to taste
Instructions
  1. Preheat oven to 150ºC / 300ºF / gas mark 2 (convention oven is best).
  2. Put the chocolate in a pirex bowl and microwave at 500w for 3-4 minutes, mix with a spoon and then microwave again for another minute or two until chocolate is melted.
  3. In a bowl mix sugar and butter until the mixture is creamy and smooth. Add egg yolks and mix until it seems a custard.
  4. Add flour and mix again until all lumps are gone.
  5. Add melted chocolate (not too hot) to the mixture and quickly mix until smooth.
  6. In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
  7. Add whipped egg whites to the chocolate custard one spoon at time, mix slowly with an upward movement of the spoon to avoid undoing the whipping of the eggs whites.
  8. Proceed this way until the egg whites are finished.
  9. Grease a 13'' / 32 cm round pie pan with butter and cover with a little of flour or spray with a non-stick spray or use a baking sheet.
  10. Bake the pie for 45 minutes, but you can see the perfect cooking time when the circle of little bubbles (that you can see in the photo below) shrink into a ≈ 4 inches / 10 cm diameter. So the center will be a little tender but cooked (and this is one of its distinctive features).
  11. You can make it look prettier by using powdered sugar on top or by adding some mascarpone custard on the side.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom’s version

Best Authentic Bolognese Sauce (Ragú sauce)

Ragù (as Italians call it) or Bolognese is the top italian sauce for pasta.
It has simple ingredients, it’s easy even if you’re not very good in the kitchen, but people still think that it’s hard to make.
You just need 5-6 hours of your free time, and in these hours you can do whatever you want, just have a look and stir ragù every 2 hours, that’s it!


ragu bolognese best italian sauce meat

Italian Academy of Cuisine documented a recipe for “Ragù classico Bolognese” (classic Bolognese sauce), and subsequently recorded and deposited it with the Bologna Chamber of Commerce.

What I’m writing here is not this version, that you can find googling, but is a recipe that a real Bolognese housewife tought me and I think it’s better (there are slightest differences).
The other one is my mom’s version (that obviously I think it’s the best but… you tell me!), anyway every family has their own version, so wherever you eat it’s always different in some ways.
I prefer using the classic version over crostini toast or crispy polenta squares, while my mom’s ragù (I think) is better for pasta.

Ragù alla Bolognese is traditionally served with tagliatelle pasta (medium noodles made with eggs) and although the saying goes “serving spaghetti with Bolognese sauce is a sign of mediocrity in the understanding of Italian cuisine” I have to tell you that I usually put ragú over spaghetti and every kind of pasta (and I’m not the only one) because are really good too and I don’t always eat egg-pasta because it’s too caloric, so I think that it’s not a sign of mediocrity at all!
Anyway… eat spaghetti with ragù and call them “spaghetti al ragù” (spaghetti with ragù sauce) instead of “spaghetti Bolognese” (this term is pure invention and really shudder italians) 😀 .

The secret for a special ragù is the long cooking time.
It can be ready after 2 hours but it will be very bland, I suggest you to cook longer than 4 hours to have all the ingredients’ flavors mixed together and thus forming a delicious ragù (I always cook it for 6 hours, the best), trust me!

NEW UPDATE: click here for my Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

So let’s begin!

Difficulty: easy
Preparation: 15 minutes Cooking Time: 4-6 hours
Yield: 8 servings

ragu bolognese sauce ingredients

Classic Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 little north-italian sausages grounded (with garlic, no fennel no anise no pepper flakes) – if you cannot find them just add 1 garlic clove
  • 1/2 cup red wine (no bubbles)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)

Classic Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add the wine and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol; ragu brown white bolognese sauce
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

Done! just 4 points to follow. It’s not complicated at all, so have a try and let me know what recipe do you prefer! (Below there’s my mum’s recipe).

authentic best bolognese sauce italian

My mom’s Ragù Recipe – Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1 1/2 cups onion, 75 grams or 2.60 ounces or 3/4 cup ounces celery, 75 grams or 2.60 ounces or 3/4 cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus 1/2 cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf

My mom’s Ragù Recipe – Instructions:

  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. add the meat, breaking it up with a fork, cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1 1/2 hours).

authentic italian sauce ragu bolognese

Note: you can put Bolognese sauce in jars and freeze, so you can do a big batch that will last longer.

Best Authentic Bolognese Sauce (Ragú sauce): classic and my mom's version
 
Prep time
Cook time
Total time
 
My mom's Bolognese sauce. Easy to make, just 4 steps!
Author:
Cuisine: Italian
Serves: 8
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 300 grams or 10 ounces or 3 cups soffritto vegetables (150 grams or 5.30 ounces or 1½ cups onion, 75 grams or 2.60 ounces or ¾ cup ounces celery, 75 grams or 2.60 ounces or ¾ cup carrot, finely chopped)
  • 600 grams / 21 ounces ground quality beef (94% lean if possible)
  • 2 tbsp pure tomato paste dissolved in 2 cups of stock or water plus one bouillon cube (or 400 grams / 14 ounces tomato sauce plus ½ cup of stock or water plus one bouillon cube)
  • 2 garlic cloves
  • 1 bay leaf
Instructions
  1. Heat the oil and butter in a heavy, bottomed pot and fry vegetables for 6-8 minutes or until softened, scraping the bottom of the pan occasionally;
  2. Add the meat, breaking it up with a fork, cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated (this is very important for the final taste of the sauce!);
  3. Add skinned garlic cloves and bay leaf (remember to remove one clove after 2 hours of cooking time);
  4. Add tomato paste/sauce, stock or water (plus one bouillon cube) and simmer ragù for at least 6 hours stirring occasionally (about every 1½ hours).

Passatelli Pasta (comfort Italian pasta)

AUTHENTIC PASSATELLI RECIPE – ITALIAN DUMPLINGS

Passatelli (puh-ssuh-tell-e) are a real comfort pasta typical of Emilia-Romagna, Italian region.
Usually eaten in cold evenings and accompanied by a genuine home-made meat and vegetable stock can be a really cure for a bad cold.


My mum made these every time I got a fever and now I make Passatelli for my young son, even if he’s not ill, and he likes them very much (he wolfs them down! 😀 ).

passatelli brodo broth romagna italian best perfect pasta comfort food

You can do Passatelli using a potato masher or a meat grinder with large holes (originally it was used a special Passatelli utensil, shown below, but it’s not easy to find it nowadays).

Due to the high amount of Parmigiano Reggiano cheese I suggest you to not use fake parmesan, or the result may differ a lot from the original recipe. You may use Grana Padano instead (another italian cheese like Parmigiano).

parmigiano reggiano discount

Passatelli in brodo (Passatelli in broth)

Difficulty: medium
Preparation: 40-50 minutes Cooking Time: 5 minutes

Yield: 3 servings

Ingredients:

  • 150 grams / 5.30 ounces / 1 1/2 cups bread crumbs, extra finely grated
  • 200 grams / 7 ounces / 2 1/2 cups Parmigiano Reggiano, extra finely grated
  • 3 tsp fresh ground nutmeg (grated directly from the seed is better)
  • 3 eggs
  • a pinch of salt

(Some recipes calls for lemon zest to be added in the dough, like it’s used in Romagna, but I think that lemon zest is not appropriate if Passatelli are served in broth. You can add lemon zest and reduce the amount of nutmeg if you’re serving Passatelli with a seafood based sauce.)

Instructions:

Mix all the ingredients to form a smooth dough. It has to be quiet tough, not like a pizza dough, but it doesn’t have to crumble away (if it’s too sticky add some bread crumbs, if it crumbles add few drops of water).
Let rest 15 minutes covered with a plastic wrap.
Put the dough into a potato masher or a meat grinder with large holes (0,5 cm / 0.2 inches diameter) and form Passatelli at about 5 cm / 2” length.

Put Passatelli in a plate and try to leave space between them to avoid sticking together.

Cook in a rolling boil stock (salted to taste) until they float (about 5 minutes). Put in a soup plate and sprinkle with grated Parmigiano Reggiano.
They’re even better after 2 hours, just leave them in the stock and heat up before serving.
You can refrigerate both fresh and cooked Passatelli for a month.

Passatelli Pasta (comfort Italian pasta)
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 3
Ingredients
  • 150 grams / 5.30 ounces / 1½ cups bread crumbs, extra finely grated
  • 200 grams / 7 ounces / 2½ cups Parmigiano Reggiano, extra finely grated
  • 3 tsp fresh ground nutmeg (grated directly from the seed is better)
  • 3 eggs
  • a pinch of salt
Instructions
  1. Mix all the ingredients to form a smooth dough. It has to be quiet tough, not like a pizza dough, but it doesn't have to crumble away (if it's too sticky add some bread crumbs, if it crumbles add few drops of water).
  2. Let rest 15 minutes covered with a plastic wrap.
  3. Put the dough into a potato masher or a meat grinder with large holes (0,5 cm / 0.2 inches diameter) and form Passatelli at about 5 cm / 2'' length.
  4. Put Passatelli in a plate and try to leave space between them to avoid sticking together.
  5. Cook in a rolling boil stock (salted to taste) until they float (about 5 minutes).
  6. Put in a soup plate and sprinkle with grated Parmigiano Reggiano.
  7. They're even better after 2 hours, just leave them in the stock and heat up before serving.