Ragù Bolognese – Traditional Italian Recipe

This is a traditional Italian Bolognese sauce, a classic recipe, used to fill many kinds of pasta and lasagna. It is very easy and simple to prepare. Here is the recipe:

Servings 4


  • 1 oz./ 25 grams dried ceps
  • 4 fl oz. / 125 ml lukewarm water
  • 1 tablespoon butter
  • 2 oz./55 grams pancetta, diced
  • 1 garlic clove, finely chopped
  • 1 small onion, finely chopped
  • 2 celery sticks, finely diced
  • 2 small carrots, finely diced
  • 300 grams/ 10 ½ oz. beef mince
  • a pinch of sugar
  • Freshly grated nutmeg
  • 1 tablespoon tomato puree
  • 125 ml/ 4 fl oz. red wine
  • 250 grams/9 oz. passata
  • Salt and pepper




  • Soak the ceps in the water for 15-20 minutes. In a saucepan, melt the butter, then add the pancetta and fry.
  • Add the garlic and onion and fry until soften. Stir in the celery and carrots and stirring frequently – cook for a few minute.
  • Apply the beef and fry, stirring constantly. Next, season with pepper and salt, some nutmeg and a pinch of sugar.
  • Add in the tomato puree; cook for 1-2 minutes, then pour the wine. Fold in the passata. Slice the ceps and apply them to the sauce. Add the soaking water through a fine sieve into the sauce. Cook for about 20-30 minutes on a medium heat or until the sauce is thicken.

Buon Appetito!