Spaghetti Bolognese (Ragù alla Bolognese)
The classic slow-simmered Bolognese meat sauce from Emilia-Romagna, served over spaghetti.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Build the Soffritto: Heat the olive oil in a heavy pot over medium heat. Add the finely diced onion, carrot, and celery and cook gently for 8-10 minutes until soft and sweet.
- 2
Brown the Meat: Raise the heat, add the ground meat, and cook, breaking it up with a spoon, until deeply browned and any liquid has evaporated. Season with salt and pepper.
- 3
Deglaze: Pour in the red wine and let it bubble until almost evaporated, scraping the bottom of the pot.
- 4
Add the Milk: Stir in the milk and simmer until absorbed — this tenderises the meat and rounds out the flavour.
- 5
Simmer Low and Slow: Stir in the tomato paste and crushed tomatoes with a splash of water. Bring to a bare simmer, partially cover, and cook for at least 1.5 hours, stirring occasionally, until rich and thick.
- 6
Serve: Cook the spaghetti in salted water until al dente, drain, and toss with a few spoonfuls of the ragù. Plate and top with more sauce and a generous grating of Parmesan cheese.
Plan it in Listahan
Add Spaghetti Bolognese (Ragù alla Bolognese) to your week, check it against your household's allergens, and build the shopping list automatically.