Italians Reveal: The Secret Ingredient That Makes True Bolognese!

“Pasta Bolognese” is truly a dish that everyone agrees on. Kids love it, teenagers do too, and moms adore it for both those reasons. However, Italians would probably tear their hair out if they saw how we “adapt” (to put it mildly) their recipe. From those who just mix tomato sauce with ground beef, to those who overcook the pasta for 15 minutes, to those who buy it ready-made from the supermarket… It’s a real sacrilege to our Italian neighbors. Luckily, Francesca, a culinary influencer from Bologna, shares a little trick that makes all the difference. For an authentically certified Bolognese, just follow the tips she offers in her video.

First off, a true Italian doesn’t talk about “Bolognese sauce” but “ragù alla bolognese”. It sounds much better right away! The starting point for many sauces in Italy is the “il soffritto”. This is a finely chopped mix of onions, celery, and carrots, sautéed in a pan with olive oil and a bit of butter. Next, Francesca adds the beef. She emphasizes: “listen carefully, always ask the butcher to coarsely grind the meat, because that’s how you make real ragù”. Another tip from our Italian cook: “the heat must be very high during all these steps, otherwise the ingredients might boil and everything is ruined”. Be warned, Bolognese is serious business!

Next, Francesca stirs in tomato paste, a bouquet garni, and then deglazes with white wine (although red wine also works). After adding the tomato sauce, she sprinkles a generous amount of Parmesan over everything. While it simmers, she leans in to reveal the secret weapon of any self-respecting Italian. And no need to rush to the supermarket to get it, you most likely already have it in your fridge. Francesca whispers that “in Bologna, when the ragù is ready, we add a bit of milk”. It’s that simple! The reason? Well, the milk softens the acidity of the tomatoes, making the sauce even more delicious.

As for the pasta, the choice is yours. Traditionally, Italians use tagliatelle, but you can also opt for orecchiette, like Francesca does.

And there you have it, now you know how to turn your “pasta bolo” into a true ragù alla bolognese worthy of the best Italian tables. Once you’ve tried this authentic recipe, you’ll never go back to your old ways.