Sunday, May 26 2024

For the first time in more than 40 years, the Italian Academy of Cuisine has renewed the recipe for true Bolognese-style ragu.

The reference text changes from the one that was filed with the Bologna Chamber of Commerce on October 17, 1982.

The new recipe, the result of extensive text research conducted by a study committee of the Italian Academy of Cuisine, was fixed in a notarized deed filed with the Bologna Chamber of Commerce.

I often receive comments from people who do not live in Italy and prefer to use recipes from famous chefs like Marcella Hazan.

Honestly, I, having been born and raised in Italy, do not know Marcella Hazan.

As I always try to explain, on my blog you can find authentic Italian recipes, straight from Italy.



This is the new official Bolognese recipe.






  • 14 oz of ground beef
  • 5 oz of fresh sliced pork belly (pancetta fresca di maiale)
  • 1/2 onion
  • 1 carrot
  • 1 celery stalk
  • 1/2 cup of red or white wine
  • 1 cup of tomato puree
  • 1 tbsp of double tomato paste
  • 1/2 cup of whole milk (optional)
  • meat or vegetable broth (also stock cube)
  • 3 tbsp of extra virgin olive oil
  • salt and pepper to taste



In a (very good quality, heavy) nonstick or aluminum or enameled cast-iron casserole (the crock pot was once widely used) 9-11 inches in diameter, melt the ground or chopped pork belly with 3 tablespoons of oil.

Then, add the finely chopped herbs (onion, carrot and celery) on the cutting board (do not use the mixer) and wilt the chopped slowly over medium-low heat, always turning with a wooden spoon (the onion should definitely not take on a burnt taste).

Raise the heat and add the minced meat and, still stirring thoroughly, cook it for about ten minutes until it “sizzles”.

Pour in the wine and let it evaporate and withdraw completely, until it no longer smells of wine and, then, add the tomato paste and tomato puree.

While continuing to stir well, pour in a cup of boiling broth (but you can also simply use water) and cook slowly, with the pot covered, for about 2 hours (even 3 hours depending on preferences and the meats used), adding hot broth as needed.

Halfway through cooking, according to an advisable ancient tradition, the milk can be added, which must be allowed to recede completely.

Finally, once the cooking is completed, adjust the salt and pepper.

The Bolognese Sauce should turn out a nice dark orange color, enveloping and creamy.



Traditionally in Bologna they used “cartella,” i.e., beef diaphragm, which is difficult to find today.

In its absence, or in addition, collagen-rich front cuts such as muscle, shoulder, underbelly, belly, and brisket are preferred.

Mixtures can be made.

According to a modern technique of procedure, the meats are browned well separately, alone, and then mixed with the mixture of odors also already browned.


Allowed variants

Mixed meats: beef (about 60 percent) and pork (about 40 percent) (loin or neck);
Knife-chopped meats;
Stretched or rolled pork belly instead of fresh pancetta.
A scent of nutmeg


Variants not allowed

Veal meat;
Smoked bacon;
Pork only;
Garlic, rosemary, parsley, other herbs or spices
Brandy (as a substitute for wine);
Flour (for thickening).


Bolognese sauce can be enriched with:

Chicken livers, hearts and sweetbreads
Skinned and crumbled pork sausage
Blanched peas added at the end of cooking;4) Soaked dried porcini mushrooms.

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  1. How can a TRADITIONAL recipe be changing????? A recipe can evolve or change over time but ‘tradition’ means doggedly following what was done in the past…. and we can’t change that!

  2. Make we wonder if Italian Academy of Cuisine, are vampires with the no garlic as i put in almost every thing.

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