Bolognese: What can and can’t go in it? (official recipe)

Bolognese, the classic recipe from Bologna, embodies the Italian cooking tradition in its purest form.

Italians are known for the precise selection of ingredients they use in their recipes. Just recently, on April 20, 2023, the Accademia Italiana della Cucina submitted a revised Bolognese recipe to the Bologna Chamber of Commerce.

In this article, I explain what the revised recipe says can and cannot be added to Bolognese.

Which minced meat belongs in Bolognese?

Every bolognese needs minced meat, no question, but do the Italians use beef or pork?

Bolognese is traditionally made with minced beef. However, according to the official recipe of the Bologna Chamber of Commerce, a mixture with pork is also permitted, but the proportion should not exceed 40 percent.

Minced beef tends to have a stronger and heartier flavor compared to minced pork. The taste of beef is often more intense and can have a slightly earthy note.

Minced pork generally has a higher fat content than minced beef. The fat in pork can make the taste milder and juicier. Minced beef can appear drier due to its lower fat content.

Which vegetables should not be missing in Bolognese?

A Bolognese with meat alone would not be a real Bolognese. The so-called“soffritto” provides the basis for many sauces and consists of three basic ingredients:

• Onion
• Celery
• Carrot

These three ingredients should not be missing in a Bolognese sauce.

Which wine goes in Bolognese?

Wine is also a must in Bolognese, it is used to deglaze the “soffritto” and don’t worry, the alcohol evaporates completely and is no longer noticeable afterwards.

Until recently, only red wine was used for the official Bolognese recipe, but recent changes now also allow the use of white wine. A simple, affordable wine is suitable for cooking.

It is better not to do without wine, because it serves several purposes at once:

• Flavor development: Wine can bring a complex flavor with nuances of fruitiness, acidity and tannins. When cooked into the sauce, it helps to deepen the flavors and add a richer layer of flavor.
• Deacidification: Tomatoes, which are used in many bolognese sauces, can have a certain acidity. Wine can help to balance this acidity and make the sauce more balanced and enjoyable overall.
• Tenderizing meat: Bolognese sauces often contain minced meat that needs to simmer for a long time to become tender. The wine helps to marinate and tenderize the meat as it slowly cooks down.
• Aromatic depth: The alcohol and aromatic substances in the wine can combine with the other ingredients in the sauce to create a complex and appealing blend of flavors.
• Tradition: In Italian cuisine, the use of wine in sauces is deeply rooted and has a long tradition. Historically, wine has often been used as a flavor enhancer and preservative in the kitchen.

Which herbs belong in Bolognese?

The best Bolognese needs to be seasoned with herbs.

Or not?

The official recipe for Bolognese does not specify the use of herbs. In fact, garlic, rosemary, parsley, other flavorings or spices are even explicitly listed as inadmissible. Only a small pinch of nutmeg is permitted.

Of course, no one has to abide by them; in your own kitchen, your own rules apply.

Can milk be added to Bolognese?

In the official recipe for Bolognese, milk is permitted and even recommended as an optional ingredient. Adding whole milk halfway through the cooking time makes the meat tender, the consistency creamier and refines the taste.

Bolognese: with or without tomatoes?

The official recipe for Bolognese contains both pureed tomatoes and tomato paste. However, there is also a less common version without tomatoes, known as “white Bolognese”. In this recipe, the tomatoes are omitted and milk or cream is used instead to thicken the sauce.

What should never be added to Bolognese?

The new official recipe for Bolognese explicitly excludes some ingredients:

1) Veal mash;
2) Smoked bacon;
3) Pork only;
4) Garlic, rosemary, parsley, other flavorings or spices;
5) Brandy (as a substitute for wine);
6) Flour (for thickening).