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Ragù alla Bolognese in a bowl

Ragù alla Bolognese

Jack Slobodian
Ragù alla bolognese also known as bolognese sauce is a meat-based sauce originating from Bologna in the region of Emila-Romagna. In 1982 the Academia Italiana della Cucina officially registered the recipe with the Bologna Chamber of Commerce. The registered recipe states that Bolognese sauce must contain onions, celery, carrots, pancetta, ground beef, tomatoes, milk and white wine.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 8 People
Calories 602 kcal

Equipment

Ingredients
 
 

  • 50 ml Extra virgin olive oil
  • 50 g Butter
  • 1 large Onion finely diced
  • 4 small Carrots finely diced
  • 2 Celery sticks finely diced
  • 125 g Pancetta unsmoked & cut into small cubes
  • 500 g Beef mince
  • 500 g Pork mince
  • 250 ml White wine
  • 500 ml Whole milk
  • 500 g Passata
  • 500 ml Beef stock
  • Sea Salt & Pepper

Serve with

  • Fresh Tagliatelle
  • Parmigiano Reggiano

Instructions
 

  • In a large sauté pan over a medium heat, cook the pancetta for 4-5 minutes or until slightly crisp. Add butter and oil, once the butter has melted add onions, carrots and celery and sauté for a further 5-6 minutes or until soften.
  • Turn up the heat and quickly add the beef and pork mince, season with salt and pepper. Now break up the mince using a wooden spoon and keep stirring letting the meat liquid evaporate. Once the mince has browned turn down the heat to medium.
  • Next add the wine and with a wooden spoon deglaze the pan (scrape any brown bits stuck to the bottom of the pan). Once the wine has evaporated add milk, passata & beef stock. Bring to the boil then turn the heat to low and simmer gently for at least 2 hours adding water if needed. Check and stir once every 15-30 minutes.
  • When the Bolognese is nearly finished, taste and season with salt and pepper. Then cook the pasta in a pot of generously salted boiling water until al dente. Drain the pasta and stir into the Bolognese sauce.
  • Serve fresh from the pan with freshly grated parmigiano reggiano.

Notes

  • We use 20% percent pork & beef mince for full flavour but feel free to buy lower fat percent mince meat for a healthier bolognese (it will still be delicious).
  • Fresh Tagliatelle is not included in the nutrition information 

Nutrition

Calories: 602kcalCarbohydrates: 15gProtein: 28gFat: 46gSaturated Fat: 17gTrans Fat: 1gCholesterol: 119mgSodium: 414mgPotassium: 985mgFiber: 2gSugar: 9gVitamin A: 4768IUVitamin C: 10mgCalcium: 125mgIron: 3mg
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