Project Description

Classic Bolognese Ragù Recipe

Deposited with notarial deed on October 17th, 1982, at the Chamber of Commerce of Bologna, in Palazzo della Mercanzia.


  • Beef diaphragm, 300 g
  • Pancetta, 150 g
  • Yellow carrot, 50 g
  • Stick of celery, 50 g
  • Onion, 50 g
  • Tomato sauce, 5 tablespoons  (or triple tomato extract, 20 g)
  • White or red wine, half glass
  • Whole milk, 1 glass

Tools needed:

  • earthenware pan about 20 cm diameter
  • wood spoon
  • half-moon shaped knife


Melt the diced bacon that was previously chopped with the half-moon shaped knife, add the chopped vegetables and sear them, add minced meat and leave it on the stovetop, mixing up until it sizzles; pour 1/2 glass of wine and tomato sauce diluted with a little broth and let everything simmer for about 2 hours, adding in milk little by little and adjusting salt and pepper. Optional but advisable is the addition of the cooking cream of a liter of whole milk at the end of the cooking.