The Bolognese Revelation from Stanley Tucci’s Searching for Italy – An Authentic Twist You Need to Know
When it comes to Bolognese, we’ve all been in the habit of letting it simmer for hours, haven’t we? That slow-cooked, rich, meaty flavor developing bit by bit, with the holy trinity of onions, carrots, and celery gently softening before the beef takes its turn in the pot. Add a hefty helping of tomatoes, and you’ve got a deeply satisfying sauce that clings to pasta like it was born to do so. And yet, this version, while delicious, may not be the Bolognese of legend.
Cue Stanley Tucci’s Searching for Italy series, where in the Bologna episode, Tucci sampled a different kind of Bolognese—one that had the world (and possibly your kitchen) in for a shock. According to the show, this version of Bolognese was quick—just 10 minutes to make! But does the traditional ragu really cook that fast? Let’s dig in.
The Legendary Pellegrino Artusi: The Man Behind Classic Italian Home Cooking
Who better to help us settle this than the iconic Pellegrino Artusi, Italy’s culinary pioneer? If you’ve never heard his name, you’ll want to remember it. Born in 1820, Artusi came from wealth and made a small fortune in the silk trade before retiring at 45 to pursue his true passions—culture and cuisine. The real gift he gave the world? His collection of 475 recipes, self-published in La Scienza in Cucina e l’Arte di Mangiar Bene (The Science of Cooking and the Art of Eating Well).
This was groundbreaking stuff. It was one of the first cookbooks to unite recipes from all 20 regions of Italy, a feat achieved just two decades after Italy’s unification. His recipes are still a go-to for home cooks across Italy, and today, you can snag your very own copy in English right here
Artusi’s Bolognese Recipe: What Makes It Different?
Now, let’s get to the heart of the matter—Artusi’s take on Bolognese. And guess what? No tomatoes in sight! Unlike the Bolognese we know, Artusi’s version features veal instead of beef, which cooks faster and lends a more delicate flavor. But that doesn’t mean it only takes 10 minutes to cook! According to Italian food expert Letizia Mattiacci, this dish, called ragù bianco today, still requires an hour to develop its flavors properly.
Artusi’s Bolognese also includes a sprinkle of nutmeg, a pinch of flour, and beef broth, but what it lacks might surprise you. There’s no garlic, no basil, no oregano, and absolutely no tomatoes! This creates a subtler, more earthy sauce. So if you’re expecting something brash, this version will surprise you with its depth of flavor.
The Secret to a Great Bolognese? Texture, Texture, Texture!
One thing that Artusi’s Bolognese teaches us is the importance of uniformity. Whether you’re chopping the veal, pancetta, or vegetables, everything should be roughly the same size. This ensures the sauce clings perfectly to the pasta and distributes flavor evenly. Speaking of pasta, while many think of “Spaghetti Bolognese,” this sauce isn’t made for spaghetti. You want fresh pasta—tagliatelle, pappardelle, or fettuccine—all wide ribbons that can carry the sauce beautifully.
Ready to Try Artusi’s Bolognese? Here’s the Recipe!
Here’s how to recreate Artusi’s timeless recipe for a sauce that breaks all the rules yet still triumphs on the plate. Grab your tagliatelle, some fresh veal, and let’s make history in your kitchen!
This original recipe for one of Italy's most famous pasta sauces breaks a lot of rules and does it with not a tomato in sight.Pelligrino Artusi's Bolognese
Ingredients
Directions
Conclusion: Artusi’s Bolognese may not be the quick-fix marvel Stanley Tucci discovered on Searching for Italy, but it’s a recipe steeped in tradition and rich with flavor. Give it a try and see if this authentic, tomato-less wonder becomes your new favorite way to make one of Italy’s most iconic sauces!
ADDENDA “La scienza in cucina e l’arte di mangiare bene” says a lot about its author
Artusi was a progressive who worshipped science. He filled his book with witty anecdotes. Each story revealed his wisdom and knowledge of Italian culture. When he couldn’t find a publisher, the lifelong bachelor paid for the first 1000 copies of the book. It was wildly successful eventually translated into 7 languages, most recently Polish. Artusi was well-traveled throughout Italy but his recipes are primarily from Emilia Romagna where he was born and Tuscany, where he lived in Florence until his death at age 90. But it is in his hometown of Forlimpopoli where you’ll find Casa Artusi. After Artusi bequeathed his entire library of 28,000 books, the town created this center of gastronomic culture. It is devoted entirely to Italian Home Cookery and the source of today’s recipe for Bolognese. See what’s on offer at this wonderful place https://www.casartusi.it/en/
From Stanley Tucci’s “Searching For Italy”: Spaghetti Alla Nerano
Food and Wine’s Best Recipe of 2002: Pasta with Sausage Basil and Mustard from Nigel Slater
This looks so good I’m making next week. I also noticed, no milk!
It is a very different take on Bolognese. Please follow my friend Letizia’s advice about the length of time it takes to cook in properly. I love Stanley but he implied it was ready in 10 minutes. Not So!
I admit I read and re-read the recipe to try and determine where 10 minutes came from. I thought your “hour” was a typo!
I used the whole hour to get just right!
I am sorry for the confusion. Tucci made an off-hand remark about how this took all of 10 minutes to make. As you can read, Letizia Mattiaci, a friend of mine who runs a Cooking School in Umbria, jumped it to say that in no way did it take 10 minutes to cook. To me, the real story was that unlike traditional tomatoey, beefy bolognese, this can be put together in an hour. I urge you to try the Lamb Ragu I posted today. It’s another 1 hour miracle and so very good! All best to you all!
Just watched the episode – Tucci was referring to the length of time it took to cook the pasta (probably from start to finish.) He never mentions the cooking time of the ragu. (I can’t wait to try this!)
Hi Daniel. I think there was more than a little exaggeration at work during this episode. Certainly, the ten-minute reference was…misleading at best. My Italian friend, mentioned in the piece, jumped out of her skin when confronted with it. Let us know what you think of the recipe. Apologies for not getting back to you sooner. I was in Italy and France since late October. Just got back yesterday.
So is this really 15 minute bolognese sauce, or an hour? Making it tonight!
Hello Sean.I must apologize. I was quite literally at sea when you question came in and had no Internet access to answer your question. I am sure that by now, you have discovered what my friend Letizia Mattiacci had to say on the subject of 10 Minute Bolognese. It is just not possible to obtain anything like decent ragu in 10 minutes. Even an Instant Pot would take longer than that by the time you’d let the steam escape. If you have a moment, I’m sure our readers would love to hear how your ragu turned out and how long it actually took to make. Buon Appetito, Monte
What temperature are you cooking at?
I think low and slow is the way to go. It belies the 10-minute reference completely. I had hoped that the run-up to the recipe would encourage cooking this for a far longer time than was implied in the televised version. That was annoyingly debunked. Buon Appetito!
I will be making this again tonight. It will be the 3rd time I have made this in the past 7 days. Such a great recipe to toy around with!
I found the result quite meh. Appreciating it is a classic,, … Next time I will brown the pork and onions first and add 150ml of passata.
I must admit, I missed the tomatoes…
Made this tonight exactly as stated and it was FABULOUS!! Never thought I’d like a bolognese without tomatoes but this was just delicious. I used BETTER THAN BOULLION VEGETABLE BROTH as I was out of beef broth and served it over fresh pasta with pecorino romano. You definitely must cook it for an hour. and the prep time is at least 15 minutes if you chop everything by hand as I did. Maybe Mr. Tucci meant it is so yummy you devour it in 10 minutes…GUILTY!
Dear Jazmin, Now that makes all the sense in the world! As you read, the original time frame of 10 minutes threw my expert for a loop. But given that there’s no real effort involved in cooking it longer, it’s the way to go. Thanks so much for taking the time to comment. Buon Appetito~
Hi,
I noticed Artusi used bacon. Where is it in the recipe?
Steve
I did not see the use of bacon in the recipe I was following. So I really can’t say where it was used. Buon Appetito!
Pancetta = Italian cured pork belly.
The only difference is that bacon is smoked & pancetta is not.