A classic dish from Bologna. This rich meat sauce is the perfect base for pasta, traditionally with tagliatelle, and the foundation under countless dishes. The secret of a true Bolognese: white wine and a splash of milk, which round off the acidity of the tomato.
Ragù alla bolognese
Region: Emilia-Romagna
Ragù alla bolognese
Region: Emilia-Romagna
Method
01
Pancetta
Chop the pancetta very finely and render gently in a large pan, without extra fat.
02
Soffritto
Chop the onion, carrot and celery very finely. Add to the pancetta and sweat gently until translucent and fragrant.
03
Meat
Add the mince and fry until crumbly over a medium heat. Season with salt and pepper.
04
Wine and tomato
Pour in the white wine and let it evaporate completely. Add the passata and leave to bubble gently.
05
Simmer
Leave to simmer for at least 2 hours over a very low heat (traditionally 3–4 hours). Add a splash of stock now and then to keep the sauce juicy.
06
Finish
At the end, stir the milk through the sauce to round off the acidity of the tomatoes. Taste and season.
07
Serve
Cook the tagliatelle al dente, keep a cup of cooking water and mix the pasta with some of the sauce (add some cooking water to bind). Finish generously with freshly grated Parmigiano Reggiano.
Tips & notes
Serve ragù alla Bolognese traditionally with tagliatelle, never with spaghetti; in Bologna that counts as an international "mistake". And use the same Pinot Grigio to cook with as to drink alongside. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Serve loose over tagliatelle instead of using it in a lasagne.
- Replace part of the minced beef with finely chopped veal liver for a more authentic Bolognese depth.
Contains:
Gluten
Milk
Celery
Sulphites
Serve with
| Calories | 1529 kcal |
|---|---|
| Protein | 80 g |
| Carbohydrates | 16 g |
| Fat | 126 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
