Ragù Bolognese Emilia Romagna sauce

Ragù Bolognese is a famous typical Emilia Romagna sauce, made with minced meat, interpreted in different ways especially for the choice of pasta…

This is my personal battle, La Pasta is a really important choice and the perfect combination for Ragù Bolognese are Tagliatelle or Orecchiette, but not Spaghetti PLEASE.

No-one  in Italy eat spaghetti with ragù bolognese!!!


Read also our post about ORECCHIETTE

and subscribe our NEWSLETTER to get the free pdf about Pasta


Ragù Bolognese in Italy is something of a sacred dish, each family keeps in a drawer the recipe handed down from generation to generation, and each recipe responds differently to usual questions:

  • How much should cook the Ragù Bolognese?
  • What piece of meat to use?
  • Butter or oil?


There, among the many versions, an official recipe for Ragù Bolognese, filed October 17, 1982 from Bologna delegation of the Italian Kitchen at the Chamber of Commerce of this city, it is recommended to use a rather fatty cut of meat called “cartella” placed on the belly of beef.


Well, today in Homemade Italy’s kitchen we reveal our recipe for Ragù Bolognese, if are you ready, as always…

Lace up your apron and let’s go!!


  • 250 g Minced pork Tagliatelle Bolognese
  • 250 g Minced beef
  • 250 g Tomato sauce
  • 1 Glass of red wine
  • 2 Celery
  • 2 Onions
  • 2 Carrots
  • Water
  • Salt
  • Nutmeg


To prepare the Ragù Bolognese let’s start from the vegetables…

Take celery with a vegetable peeler and remove the wood strands and rinse, then divide the costs in half, cut into many strips and then cut it into small cubes;


Past the carrot: deleted ends of carrot with a little knife and with a vegetable peeler, peel the carrots and wash it, cut the carrot into very thin slices to the lengthwise further dividing in half and finally cut in transverse direction to obtain the cubes;


Finally peel the onion and divide it in half, then resting the flat part of one half on a cutting board and started to cut the first half into slices lengthwise and then widthwise, until you get the cubes;


Putt in a pan the oil and add the celery, onion and carrot, chopped previously.Now add all the meat, mix and let cook for a few minutes, pour the wine when there are no meat juices in the pan and let the alcohol evaporate; Add tomato sauce and water (if necessary) and cook over low heat, mix occasionally.


Ragù Bolognese requires a long cooking time, so stay easy and enjoy a glass of wine,

you can use this time to get a look on our Facebook or Instagram pages, and if you like it please leave a like 😉

When Ragù Bolognese is cooked, adjust salt, pepper and nutmeg.

Enjoy your Ragù Bolognese with your favorite pasta… but NO SPAGHETTI!!


Orecchiette Top three Italian brands

Hi friends,

we talk about a typical pasta shape of our land, amazing with traditional meat sauce know as “ragù”, or also with the famous turnip greens, fantastic in any sauce…

Ladies and gentlemen:


Perhaps this presentation will seem exaggerated, but trust me when I tell you that a good dish of orecchiette deserves this and more … TRY TO BELIEVE 😉

In Puglia preparing homemade orecchiette is equivalent to almost a sacred rite to be passed down from mother to daughter, or at least was so until recently, because let’s face it, the rhythms of life are significantly changed and specialized companies in the sector offer great quality in practice packaging … anyway I received my first set for the homemade pasta when I was just 6 years old and consists of a box with a cutter butter, an apron and a small pastry…

Very very embarrassing, I know.

Past and present:

The origins of the orecchiette appear to be attributable just to the city of Bari, during the rule of the Norman-Swabian, between the twelfth and thirteenth centuries.

The concave shape with the edges more double respect to the center recalls small ears, hence the name “orecchiette”, in reality this form was not designed for the case, but with the precise objective of obtaining a quick drying even in winter months, indeed the medieval Puglia was a place mainly swampy, not exactly the ideal place for drying food, so any viable strategy was to reach the end or have availability of food during the winter.Homemade orecchiette

In the alleys of the oldest district of the city of Bari, called “Bari vecchia”, you can still meet women who produce handmade orecchiette on typical wooden pastry board on the street, with their ancient simplicity give a folklore that envelops you completely, of course all their products are for sale and visitors will not let up the chance to take home the flavors of Puglia.

Our best brands:

We sacrificed for you and we tried three different brands of Italian dry orecchiette easily available on Amazon …

Ok ok, your welcome, it was a very hard work 😛

So, this is our ORECCHIETTE ’S TOP THREE :



Perhaps the brand most commonly used in Italian kitchens and not only, but not the best in this format; does not keep very well cooked, it is best to drain two minutes earlier than the cooking time indicated on the package.

Simply, we were not impressed but if you want to try it read below.



Very good texture, just the cooking time indicated on the package until al dente; orecchiette retain their elasticity, color and taste confirm the good quality of the grain used.  To try it read below.



The best dried orecchiette in trade, in our view, the golden color, rough texture, taste and a perfect seal cooking leave no doubt on the excellent quality of the grain.

Also excellent value for money, certainly deserve the first place !! To try it read below.


Well, this post is toward the end …

What to add? but certainly our advice 😉

Yes, it is normal, you want just orecchiette now…

So, you can dream it or can buy your orecchiette.

And remember to let us know your best orecchiette brand !!Orecchiette al ragù

How to dress orecchiette?

Try it with traditional apulian “ragù”


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