The Secret Recipe: Authentic Ragù alla Bolognese

by Chef Riccardo | Dec 4, 2025 | Broth, soups and sauces

Welcome to the Heart of Italian Cooking – Where Time, Patience, and Flavor Meet

Few dishes represent the soul of Italian cuisine quite like Ragù alla Bolognese. Born in the rolling hills of Emilia-Romagna, this iconic slow-cooked meat sauce is the culinary equivalent of a warm embrace. Rich, layered, and deeply satisfying, it’s a dish that transforms simple ingredients into a symphony of flavor — all it asks of you is a little time and a lot of love.

🍝 Authentic Ragù alla Bolognese Recipe

From Bologna, with love.

⏰ Time:

• Prep: 20 min
• Cook: 2.5 to 3 hours (slow and steady wins the race)

🍽️ Serves: 4–6

🛒 Ingredients:

• 2 tbsp olive oil
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely chopped
• 300 g ground beef (preferably 70% lean, not too lean!)
• 150 g ground pork (adds sweetness and fat)
• 1/2 glass dry white wine
• 200 ml whole milk
• 400 g canned peeled tomatoes (or passata for a smoother version)
• Salt & black pepper, to taste
• Optional: a pinch of nutmeg
• Butter, for finishing (a true Bolognese move)

Note: Skip the milk and butter, or use lactose-free alternatives if you’re intolerant — the result will still be delicious and a bit lighter! 🧈🥛❌

👨‍🍳 Instructions:

1. The Soffritto (Base Flavor Bomb)
   In a wide, heavy-bottomed pot, heat the olive oil over medium-low. Add onion, carrot, and celery. Sauté slowly until soft and golden — about 10–15 minutes. This is the foundation, so treat it with love.
2. Add the Meats
   Turn up the heat slightly. Add the ground beef and pork. Break up the meat with a spoon and brown it well. You want it to lose all its pink color and develop a rich, golden color. No grey meat allowed!
3. Deglaze with Wine
   Pour in the white wine and let it sizzle, scraping up any caramelized bits at the bottom. Let it cook off completely — no boozy aftertaste.
4. Milk Magic
   Add the milk and stir. Let it simmer gently until absorbed. This tenderizes the meat and adds depth. Optional: Add a pinch of nutmeg now for a subtle aromatic note.
5. Tomato Time
   Add the tomatoes (crushed with your hands or blended) and stir. Season with a bit of salt and pepper. Bring to a low simmer.
6. Low & Slow Simmer
   Reduce the heat to low. Cover partially and let it simmer gently for 2.5 to 3 hours, stirring occasionally. Add a bit of warm water or broth if it dries out too much.
7. Final Touch
   Taste and adjust seasoning. Stir in a knob of butter before serving — this adds incredible silkiness.

🍷 How to Serve:

• With fresh tagliatelle (or pappardelle, fettuccine, ravioli, or to make lasagna) — NEVER spaghetti if you’re in Emilia-Romagna, unless you’re ready for a food fight.
• Toss the pasta with the sauce directly in the pan for maximum flavor absorption.
• Top with freshly grated Parmigiano Reggiano. Always.

❄️ Leftovers?

Even better the next day. It also freezes beautifully — a lifesaver for busy weeks.

Learn how to make a good broth, the soul of Italian cooking!

by Chef Riccardo | Nov 12, 2025 | Broth, soups and sauces

A good broth is the beating heart of countless traditional Italian dishes — from risotti to soups, and even pasta in brodo.

Before the sauce, before the pasta, before the final touch of Parmigiano — it all starts here. A rich, flavorful brodo brings warmth, depth, and authenticity to your table. Whether you’re preparing a delicate risotto alla Milanese, a comforting tortellini in brodo, or a light minestra, your success depends on this humble yet essential base.

In this recipe, you’ll learn how to make a vegetable broth with the option to add chicken for a light meat variation. And because we don’t like waste in the Italian kitchen, we’ll also transform the cooked veggies into a rustic, healthy salad. Two dishes, one pot — zero waste, 100% flavor.

Now let’s get that pot simmering! 🫕

Homemade Broth and Leftover Vegetable Salad

A two-in-one recipe: delicious vegetable (or light meat) broth and a satisfying salad with the cooked veggies!

🥣 How to Make Vegetable (or Chicken) Broth

Ingredients (for 1 liter of broth – approx. 0.26 US gallons)

• 1 medium potato, peeled and halved
• 2 carrots, peeled and cut in chunks
• 2 celery stalks, with leaves if possible
• 1 onion, peeled, whole, with 1–2 cloves stuck into it
• 1 small bunch of fresh parsley (stems included)
• 1 bay leaf (alloro)
• 1 liter cold water
• Optional: 1 chicken leg or a small piece of chicken breast for a light meat broth
• Salt, to taste (add only at the end)

Method

1. In a pot, place all the vegetables, herbs, and if desired, the chicken.
2. Cover with 1 liter of cold water.
3. Bring to a gentle boil over medium heat.
4. As soon as it starts boiling, lower the heat and let it simmer gently (not a rolling boil) for at least 1 hour.
   You can simmer longer for a richer taste — up to 2 hours.
5. Skim off any foam or impurities from the surface.
6. Once done, strain the broth.
7. Use immediately, or let it cool and store in the fridge for 3 days or freeze for later use.

✅ You now have a light, clear and aromatic vegetable broth, or a delicate chicken broth if you added meat.

🥗 What to Do with the Cooked Vegetables?

Don’t toss them — make a rustic Italian insalata di verdure lessate!

Leftover Vegetable Salad

Ingredients

• Cooked vegetables from the broth: potatoes, carrots, celery, onion
• Fresh greens (spinach, arugula, lettuce — your choice)
• 1 tomato, chopped
• A handful of black olives
• Optional: cooked ravioli or pasta
• Optional: 1–2 boiled eggs, quartered
• Extra virgin olive oil
• Apple cider vinegar or balsamic vinegar
• Salt and freshly cracked black pepper

Method

1. Chop the cooked vegetables into bite-sized pieces.
2. In a large bowl, mix with the fresh greens, tomato, olives, and any extras like boiled eggs.
3. Season with salt, a splash of vinegar, and a generous drizzle of extra virgin olive oil.
4. Toss gently and serve at room temperature or chilled.

🇮🇹 Tip from the Cucina della Nonna

If you added chicken to the broth, shred the cooked meat and toss it into the salad — no waste, full taste