Add a pinch of salt and red wine, stir, and let it evaporate. Cover and let simmer very slow at low heat for an hour or a little more. Add a small bag of saffron to the water for cooking the rice with a pinch of salt and start to cook over a low flame. As meat starts to brown and release its fat, add tomatoes, olive oil, wine and garlic (if used). Blitz the carrot, onion and celery in a food processor until it is almost puréed. Method: For the rice. A true Bolognese takes time, but it is so worth it. When all the liquid is gone, add tomato sauce, stir, season with coarse salt to taste. Stir the sauce occasionally to ensure that it's not beginning to stick on the bottom. Unlike the meat sauce often made in the U.S., an authentic Italian-style ragù is mostly meat with very little tomato, but you can make your sauce with more or less liquid depending on your taste and how you intend to use it. There are many different recipes for ragu, but the people of Bologna take it very seriously and have formed groups of chefs from the Accademia Italiana della Cucina to make sure that the original Bolognese recipe stays authentic and true the tradition. This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. The recipe below if for the traditional Ragù alla Bolognese. Simmer for a few minutes in a little bit of olive oil. As aromas start to release, add the ground meat and seasonings. Then add the Arborio rice and – once the water has been absorbed – turn off the stove and add the butter. The recipe below if for the traditional Ragù alla Bolognese. There are many different recipes for ragu, but the people of Bologna take it very seriously and have formed groups of chefs from the Accademia Italiana della Cucina to make sure that the original Bolognese recipe stays authentic and true the tradition.