Ragu Alla Bolognese
A proper, slow-simmered ragù, beef, veal and pork built on a soffritto base, finished with a splash of milk to round out the acidity. Served with garlic bread, because it deserves to be.
Let the mince sit before breaking it apart, rather than stirring straight away, it actually browns instead of steaming, which matters for flavour even before the long simmer takes over. Let the wine reduce properly too, a full 75% reduction cooks off the harshness of the alcohol before the passata goes in.
This one freezes exceptionally well, up to 3 months, and often tastes even better the next day. The garlic bread’s best made fresh, though leftover slices keep in the fridge for 2 days and re-crisp nicely in the oven or air fryer.
Ragu Alla Bolognese
BEEF · DINNER · MEDIUM
Worth the three hours
Letting the mince sit undisturbed before breaking it up builds real flavour through proper browning, a small step that pays off over the long simmer that follows.
A full 75% wine reduction before the passata goes in cooks off the harsh, boozy edge, leaving just the depth behind. Skip ahead and that sharpness never fully disappears.
The splash of milk at the end rounds out the tomato's acidity, and the whole pot freezes exceptionally well, so a big batch now means dinner sorted for months, not just one night.
Ragu Alla Bolognese
Ingredients
- 140 g Pancetta Diced
- 1 Brown (Yellow) Onion Diced
- 1 Carrot Diced
- 1 Rib Celery Diced
- 500 g Beef & Veal Mince 18% Fat
- 250 g Pork Mince
- 180 ml Red Wine
- 40 g Tomato Paste
- 700 ml Tomato Passata
- 180 ml Full Fat Milk
- Salt & Pepper To Taste
- Parmigiana Reggiano Grated
- Basil Leaves Garnish
- 500 g Pasta of Choice
Garlic Bread
- 1 Large Baguette French Stick
- 125 g Unsalted Butter Softened
- 6 Garlic Cloves Grated
- 0.5 g Dried Parsley
- Salt & Pepper To Taste
Method
- Add the pancetta to a large pot over medium heat and cook for 4–5 minutes, until the fat has rendered and the pancetta is golden. Add the olive oil, onion, carrot, celery, and a pinch of salt. Sauté for 6–7 minutes, stirring regularly, until the soffritto has softened and become aromatic.
- Increase the heat to medium-high. Add the beef, veal, and pork mince and cook for 8–10 minutes, or until no longer pink and any released water has evaporated. Season with salt and pepper.
- Add the red wine and tomato paste, if using, and bring to a simmer. Let the wine reduce by 75%. Add the tomato passata and the water used to rinse the jar. Mix well and season to taste.
- Bring the sauce to a light boil, mix well, then reduce the heat to medium-low and simmer for a minimum of 2 hours, up to 5 hours for a deeper flavour.
- Meanwhile, prepare the pasta: bring a pot of water to a boil and season generously with salt. Cook the pasta 1 minute less than the packet instructions. Reserve some pasta water.
- Once the ragù has cooked for at least 2 hours, add the milk and mix gently so it doesn't split. Check the seasoning and remove from the heat.
- In a pan or bowl, combine a ladle or two of ragù with the cooked pasta, a small handful of Parmigiano Reggiano, and freshly torn basil. Mix well to coat the pasta, adjusting the consistency with reserved pasta water if needed. Serve in bowls, garnished with more Parmigiano Reggiano and basil. Dig in.
Garlic Bread Method
- Add all the garlic butter ingredients to a bowl and mix well. Cut slices into the baguette without slicing all the way through. Spread the garlic butter evenly between the slices and place on a baking tray lined with parchment paper. Bake at 200°C (390°F) for 10–15 minutes, or until golden and the butter has melted. Serve alongside the bolognese.
Why let the mince sit before breaking it apart?⌄
Giving it a minute or two of undisturbed contact with the hot pan lets it actually brown instead of steaming. That browning matters for flavour, even though the long simmer afterwards takes care of doneness regardless.
Can I make this without veal?⌄
Yes, use all beef mince in its place, the ragù will still be rich and delicious. Veal adds a little extra tenderness, but it's not essential.
Why does the wine need to reduce by 75% before adding the passata?⌄
A proper reduction cooks off the raw alcohol taste. Add the passata too early and the finished sauce keeps a sharp, boozy edge that never fully cooks out.
How long should I simmer the ragù for the best flavour?⌄
Two hours is the minimum, but pushing it to 4-5 hours on a low simmer builds noticeably more depth. Just top up with a splash of water if it starts looking too thick.
