Authentic Italian Bolognese Sauce Recipe


This is the recipe for a classic Italian Bolognese sauce which is a meat sauce from the city of Bologna Italy. We will show you step by step how to cook and make this Italian classic recipe for Bolognese sauce. This recipe is authentic in its methodology to cook a fantastic tasting Bolognese sauce . The sauce is made from a Mireoix (celery, red onion, and carrot). Both ground Beef and Pork is used to make this ragu alla Bolognese, a slow cooked sauce for pasta. Both Tomato Paste and imported Italian crushed tomatoes are used to make this restaurant quality Italian sauce. Though this recipe may not be original because of the choice of pasta be assured that in 1982 the Pellefrino Artust published a recipe using a little bit of dairy such as is used by The Bald Chef in his rendition of this recipe. Spaghetti Bolognese is not popular in Italy but has become common place as a recipe in many restaurants in the United States. For more information about the ingredients and cooking techniques to prepare this classic Italian Bolognese Sauce Recipe see the following instructions http://www.baldchef.com/authentic-italian-bolognese-sauce-recipe/

20 comments

  1. I noticed you only wear the bling in your Italian vids you most be on the east coast. You should start using a different tomato product try full red or Stanislaus is the real name of it. It will have a much brighter red and fresher taste to it since it is the best product on the market your local Italian grocery store might have it or try Escalon the next best thing. Instead of using dry basil leaf you should just use fresh since your throwing everything together at once. In the end tour sauce or gravy or fucking zugu looks like sloppy joe’s sauce in the end mmmmaaaaannnnnggggiiiiiaaa.

  2. This is the recipe for a classic Italian Bolognese sauce which is a meat sauce from the city of Bologna Italy. We will show you step by step how to cook and make this Italian classic recipe for Bolognese sauce.  This recipe is authentic in its methodology to cook a fantastic tasting Bolognese sauce . The sauce is made from a Mireoix (celery, red onion, and carrot). Both ground Beef and Pork is used to make this ragu alla Bolognese, a slow cooked sauce for pasta. Both Tomato Paste and imported Italian crushed tomatoes are used to make this restaurant quality Italian sauce. Though this recipe may not be original because of the choice of pasta be assured that in 1982 the Pellefrino Artust published a recipe using a little bit of dairy such as is used by The Bald Chef in his rendition of this recipe.  Spaghetti Bolognese is not popular in Italy but has become common place as a recipe in many restaurants in the United States.  For more information about the ingredients and cooking techniques to prepare this classic Italian  Bolognese Sauce Recipe see the following instructions   http://www.thebaldchef.net/bolognese-sauce-recipe.php

  3. For more information about the ingredients and cooking techniques to prepare this classic Italian  Bolognese Sauce Recipe see the following instructions   http://www.thebaldchef.net/bolognese-sauce-recipe.php This is the recipe for a classic Italian Bolognese sauce which is a meat sauce from the city of Bologna Italy. We will show you step by step how to cook and make this Italian classic recipe for Bolognese sauce.  This recipe is authentic in its methodology to cook a fantastic tasting Bolognese sauce . The sauce is made from a Mireoix (celery, red onion, and carrot). Both ground Beef and Pork is used to make this ragu alla Bolognese, a slow cooked sauce for pasta. Both Tomato Paste and imported Italian crushed tomatoes are used to make this restaurant quality Italian sauce. Though this recipe may not be original because of the choice of pasta be assured that in 1982 the Pellefrino Artust published a recipe using a little bit of dairy such as is used by The Bald Chef in his rendition of this recipe.  Spaghetti Bolognese is not popular in Italy but has become common place as a recipe in many restaurants in the United States.  

  4. As always, nice job. I really like your channel, and have made a few of your dishes. Your recipes are good, tasty, and practical, and I like your style. You seem like a no b.s. straight shooter that says what he means and means what he says.

  5. Been a while since i made bolognese sauce, man those carrots really give it a distinct flavor, im surely going to try this version. I see you also use Tuttorosso tomatoes… those are my favorite! I actually like them better then San marzano, but its real close. Red pack is good too.

  6. Ohh my Glen! This is pretty much how I make it. Gotta love a good ragu sauce! My only difference is I use shredded carrots and put tons of crushed red pepper on top.

  7. Glen, I can clearly see that your recipe is the authentic! Yours is not just a pasta sauce with lots of ground meat added. I’m very impressed by your methods! You show here that anyone could do bolognese sauce the right way, and that if they do, they’ll be rewarded with a fantastically savory sauce. Thanks for showing this to us!

  8. Looks great.  I love a good Bolognese.
    You’re right about the wide pasta.  I’m going to try to make a homemade papparadelli pasta one day.  Sometimes I even serve my Bolognese over polenta for a change of pace.  You have made me very hungry tonight.  🙂

Leave a Reply