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Italian

Ragù alla bolognese

Authentic Bologna-style meat ragù — soffritto, pancetta, beef, white wine, a little passata and milk, simmered gently for three hours. The base for tagliatelle al ragù and lasagne alla bolognese.

  • YieldServes 4
  • Prep10m
  • Cook3h
  • Effortweekend

  • 0.5 tbsp olive oil
  • 150g pancetta, finely chopped
  • 50g carrot (1 medium), finely chopped
  • 50g celery (1 medium), finely chopped
  • 50g onion (1 medium), finely chopped
  • 300g beef mince
  • 120ml dry white wine
  • 120ml chicken stock (low-salt)
  • 300g passata
  • 240ml full-fat milk
  • salt and black pepper
  • 500g tagliatelle, to serve

Method

  1. Heat the olive oil in a large heavy pot and gently sauté the pancetta, carrot, celery and onion for 5-10 minutes until softened but not browned.
  2. Add the beef mince and cook until browned, breaking it up as you go.
  3. Pour in the white wine and let it reduce by half.
  4. Add the passata and stock, stir well, cover and simmer very gently for 2 hours.
  5. Uncover, stir in the milk and simmer uncovered for a further 1 hour. Season with salt and pepper to taste.
  6. Cook the tagliatelle, drain and toss through the ragù to serve.

Notes

The base ragù for lasagne alla bolognese. It keeps well and is better the next day; make a large batch and freeze.

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