Authentic Bolognese Ragù
Video
Ingredients
- 300 g pork mince
- 200 g beef mince
- 800 g chopped tomatoes, from a can, I used 2x cans of Mutti
- 1 small yellow onion, sliced finely
- 1 celery stick, chopped in small cubes
- 1 carrot, chopped in small cubes
- 75 ml red wine
- bay leaves
- nutmeg
- salt
Instructions
- In a large sauce pan add a drizzle of oil then add the vegetables. Cook until the vegetables are translucent.
- Add the mince. Brake it down and cook until the meat goes from pink to “white”.
- Add the wine and let evaporate, it should take only a few minutes.
- Add the tomato sauce and seasoning: grated nutmeg, salt, pepper and the bay leaves.
- Cook for 2 hours on a small flame and with the lid on: make sure you stir regularly, don’t leave the pan unattended for long periods of time. The wait will be worth it.
- If necessary add some hot water if it dries too much.
- Once ready, serve with tagliatelle (not spaghetti).
- Must topping: grated Parmesan cheese and a good quality extra virgin olive oil. These are not really optional if you want to experience the real Italian ragù.
Notes
- Makes 4 generous portions and tastes even better the next day – perfect for batch cooking
- Ragù needs patience — slow cook for 2–3 hours to develop the rich flavour
- A splash of wine (red or white) adds depth; choose a simple bottle, as the alcohol evaporates during cooking
- Use good-quality ingredients like Italian tomato sauce, Parmesan cheese, and extra virgin olive oil for the best results
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Variations to try once you’ve mastered the base:
- Swap pork mince for Italian pork sausages for extra flavour
- Add ½ glass of milk to mellow and sweeten the tomato base
- Add fresh herbs such as rosemary for an aromatic twist
- Perfect served with tagliatelle for a traditional Emilia-Romagna touch or layered into lasagne