Spaghetti Bolognese (Ragù alla Bolognese)

Name: Spaghetti Bolognese (Ragù alla Bolognese)
Total time: 120 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g (14 oz) spaghetti; 500g (1 lb) ground beef (or a mix of beef and pork); 1 onion, 1 carrot, and 1 celery stalk (finely diced); 2 tbsp tomato paste and 400g (14 oz) canned crushed tomatoes; 120ml (1/2 cup) whole milk and 120ml (1/2 cup) red wine; 2 tbsp olive oil and freshly grated Parmesan cheese, to serve

The classic slow-simmered Bolognese meat sauce from Emilia-Romagna, served over spaghetti.

120 minutes

Serves 4

Lunch/Dinner

Contains common allergens

celery Dairy

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Instructions

6 steps

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.

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