A practical Italian Gourmet recipe for ragù alla bolognese, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Ragù alla Bolognese
Prep: 20 mins Cook: 150 mins Serves: 6
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 500g beef mince
- 150g pork mince
- 150ml dry white wine
- 2 tbsp tomato purée
- 400ml beef stock
- 150ml whole milk
- Salt and black pepper
- 500g tagliatelle, to serve
Method
- Warm the oil in a heavy casserole and cook the onion, carrot and celery gently for 10 minutes until soft.
- Add the beef and pork and cook until well browned, breaking the meat up with a wooden spoon.
- Pour in the wine and simmer until almost completely evaporated.
- Stir in the tomato purée, then add the stock. Bring to a very gentle simmer.
- Cook uncovered on low heat for around 2 hours, stirring occasionally and adding a little water if it becomes dry.
- Stir in the milk during the final 20 minutes, season, then serve with tagliatelle.
Italian Gourmet note
A proper ragù is meat-led rather than a tomato-heavy sauce. Slow cooking matters more than adding lots of ingredients.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.