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!).

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

This is a family favourite recipe, very simple to make but amazingly good! The meat, pork or veal, comes out very tender and, although it takes quite some time to cook (but your constant attendance is not required), the milk, along with sage rosemary and garlic, reduces down to create a delicious brown sauce…. and has low calories!!!


milk braised pork veal loin roast arrosto maiale best italian herbs

Cooking meat in milk is common throughout north Italy because it results in moist meat and a flavorful sauce.
Here it’s called Arrosto al Latte (milk roast – pron. Rr-os-toh) even if it’s not cooked in the oven, in fact here we call something roast (especially meat) when it’s cooked over high heat and browned.

roasted pork veal loin milk italian herbs

In Tuscan the name for roast pork loin with ribs attached seasoned with rosemary, sage, garlic and pepper is Arista (R-east-uh). This derives, as Artusi said, from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests this dish. The Greeks all began to exclaim, “Aristos!” (“the best” in greek) and the name stuck.
Arista in Tuscany is usually cooked with white wine instead of milk, but you can find both versions.

If you’re using Veal loin for this recipe, when it’s cold, you can cut it in very thin slices and cover them with the appropriate sauce to make a delicious “Vitello Tonnato” (Veal with Tuna Sauce – recipe in a next post)….. but if you don’t mind, you can use pork loin too to do this. 😀

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)

Difficulty: easy
Preparation: 5 minutes Cooking Time: ~2 hours
Yield: 4

Ingredients:

  • 2 1/2 lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • ~1 1/2 cup whole milk (for more info read the instructions)
  • salt and pepper to taste

pork loin italian herbs milk

Instructions:

Ask your butcher to tie the meat correctly before cooking or you can do this, it’s simpler as it seems (look at this accurate video for instructions).
This will ensure that the meat remains constant throughout the cooking process so that it cooks evenly and when you’ll cut the slices they’ll be uniform.

pork loin tied italian herbs milk

Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).

Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides. This is important for the flavor and for the tenderness of the meat (it will take about 10 minutes to ensure all the edges are golden).

pork loin roast italian herbs

Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.

pork loin roast italian herbs milk

When the milk comes to boil lower the heat to low and partially cover the pan with a lid.

pork loin roast italian herbs milk lid

Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
Remember to turn the meat once or twice during the cooking time.

milk braised pork veal loin roast arrosto maiale

I like the meat to be well done, as you can see from the photos below, so I cook it for 3 hours (before cooking, the meat was at fridge temperature).

Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.

At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it’s not so thick or you like a more dense sauce you can add 1/2+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.

arrosto milk juice

Remove and discard garlic, rosemary and sage from the milk sauce.

Now the sauce is ready, but if you don’t like serving the roast with some chunks of coagulated milk in it (it’s not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.

milk braised pork veal loin roast arrosto maiale sliced

Slice the loin (tip: the meat is easier to cut when it’s fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).

milk braised roast arrosto maiale italian best

Usually the roast is better the next day, so that the loin has time to absorb the flavours from the sauce.

If you’re using this recipe to make Vitello Tonnato (Veal with Tuna Sauce), just arrange the “dried” slices of roast on a serving plate and cover with the Tuna Sauce (in which you have whisked some milk sauce in – recipe in a next post).

When I cook this recipe I usually put the meat covered with foil in the fridge to chill, because this helps the cutting process, especially if you cut it in thin slices.

This recipe is very easy to follow, healthy and delicious, so it’s a keeper!

What’s you favourite recipe for Pork or Veal Loin?

milk braised pork veal loin roast arrosto maiale best italian

Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)
 
Prep time
Cook time
Total time
 
Pork or Veal Loin cooked in a milky sauce, authentic Italian style.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 2½ lbs / 1,3 kg boneless pork or veal loin, tied
  • ~10 sage leaves
  • 1 medium sprig of rosemary
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • ~1½ cup whole milk (for more info read the instructions)
  • salt and pepper to taste
Instructions
  1. Tie the meat correctly before cooking.
  2. Season the loin well with salt and pepper (if you have Salamoia Bolognese or Seasonello Bologna salt use that).
  3. Heat oil in a large heavy-bottomed saucepan over medium-high heat and brown loin on all sides.
  4. Stir in rosemary, sage and garlic and pour the milk in with the meat until it reaches about half the loin.
  5. When the milk comes to boil lower the heat to low and partially cover the pan with a lid.
  6. Cook the loin for at least 2 hours, or until the juices run clear when pierced with a skewer. If you have an instant thermometer, insert it into the center of the meat and it should read 65°-70°C / 150°-160°F for a slightly pink center, while if you want the loin to be well done it should read 165°-175°F / 75°-80°C.
  7. Remember to turn the meat once or twice during the cooking time.
  8. Remove the meat and put over a cutting board to rest, loosely covered with foil to keep warm.
  9. At this point, the milk sauce should be thick, curdled and in a nutty brown colour. If it's not so thick or you like a more dense sauce you can add ½+ teaspoon of flour (paying attention to dissolve it very well) and boil the sauce for 2 minutes.
  10. Remove and discard garlic, rosemary and sage from the milk sauce.
  11. Now the sauce is ready, but if you don't like serving the roast with some chunks of coagulated milk in it (it's not pretty but they will melt in your mouth), you can whisk the sauce with a hand mixer to obtain a smooth sauce.
  12. Slice the loin (tip: the meat is easier to cut when it's fridge cold!), pour over the milk sauce and serve (if you find, upon slicing the meat, that you’ve undercooked it, slip the slices and sauce in a pan and bring to a simmer until cooked through).