Nonna’s bolognese is a traditional Italian meat sauce from Bologna in the Emilia-Romagna region, where bolognese originated. Slow-cooked and deeply savoury, it’s made with just a few simple ingredients and relies on time rather than extras for its rich flavour. If you’re looking for an authentic bolognese recipe, this is it.
This is my Nonna’s bolognese — a recipe that has been passed down through our family and cooked countless times over the years. It’s always on the table at family gatherings, either served simply with pasta or layered into lasagna.
Everyone has their own version of bolognese. Some start with a soffritto, others add wine or mushrooms. Nonna’s bolognese uses none of those. The depth of flavour comes from the long, gentle cooking. The only change I’ve made is the addition of garlic — because I love it and use it often.
This recipe serves 6–8 with pasta. I usually make a double batch and freeze it in portions for easy weeknight dinners.
If you are looking for other traditional Italian recipes you may also like my Eggplant Parmigiana (Melanzane alla Parmigiana Recipe) another classic worth making — layered, rich, and proper comfort food.
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Which pasta should you serve with Bolognese?
In Italy Bolognese is traditionally served with Tagliatelle. Around the rest of the world it is served mostly with Spaghetti. I prefer mine with Fusilli (a spiral shaped pasta) because all the meaty sauce gets stuck between the spirals, creating the perfect mouthful every time.
FAQ
Can I make bolognese ahead of time?
Yes. Bolognese actually improves with time. Make it a day ahead and store it in the fridge, or freeze it in portions for up to 3 months. Reheat gently on the stove.
Final Thoughts
Nonna’s Bolognese isn’t just a recipe; it’s a tradition, a story and a testament to the love poured into every simmering pot. This cherished dish embodies the essence of Italian cuisine, inviting you to savour the flavours of generations past. So, gather your ingredients, embrace the slow-cooking process, and experience the magic of Nonna’s Bolognese in your own kitchen. Buon Appetito!
For more Italian inspiration check out our ITALIAN RECIPES
Nonna’s Bolognese
Equipment
- 1 large pot with lid or a dutch oven
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 500 grams pork mince
- 500 grams veal mince
- 700 grams passata
- 1 cup water
- 250 grams tomato paste
- 12 basil leaves fresh
- 5 cloves the spice
- ¼ cinnamon quill
- 1 pinch of salt generous
- pasta of your choice to serve
- freshly grated parmesan to serve
Instructions
- Pour olive oil into the pot and then add the onions and sauté over low to medium heat until translucent but not browned (about 10 minutes).
- Add garlic to the pot and sauté with the onions for a further minute.
- Next add the pork and veal mince to the pot and fry over medium high heat for about 5 minutes, until all mince is evenly browned. Use a wooden spoon to break up the mince so that it doesn't clump. Mince should be very fine with no clumps when browned.
- Now add the tomato passata, water and tomato paste and stir thoroughly for a minute so that all ingredients are well combined.
- Add basil, salt and cloves and cinnamon to the pot (put cloves and cinnamon into a little tea infuser so you don't have to fish them out later).
- Cover the pot with the lid and simmer on very low heat for 2½ hours, stirring occasionally so that the sauce doesn't stick to the bottom of the pot.
- Take the lid off and continue to cook over very low heat for half an hour.
- Serve with your choice of pasta and sprinkle generously with freshly grated parmesan cheese.
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A delicious and authentic Bolognese!