Ragu Alla Bolognese

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Prep Time: 20

Cook Time: 3

Total Time: 3 20

Calories: 990kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Don't rush the mince browning step — letting it sit before breaking it apart (rather than stirring immediately) helps it actually brown instead of steam, which matters for flavour even though the long simmer afterwards takes care of doneness either way.

Let the wine reduce properly before adding the passata — a full 75% reduction cooks off the harshness of the alcohol, and skipping ahead leaves a sharp, boozy edge in the finished sauce.

Add the milk right at the end and stir gently, as written — it's there to round out the acidity of the tomato, and adding it too early or stirring too hard risks it splitting in the hot sauce.

Storage & Reheating

Ragù: Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this one freezes exceptionally well and often tastes better the next day. Store the ragù separately from cooked pasta if prepping ahead, and toss fresh portions together when reheating rather than storing them pre-mixed.

Garlic Bread: Best made fresh, but leftover slices can be wrapped and refrigerated for up to 2 days. Reheat in the oven or air fryer at 180°C (350°F) for 4–5 minutes to re-crisp — microwaving will make it soft and chewy rather than crisp.

To reheat the ragù, warm in a pan over medium-low heat or microwave until hot throughout, then toss through freshly cooked or reheated pasta.

Serving 500gCalories 990kcalCarbohydrates 103gProtein 49gFat 39gSaturated Fat 14gPolyunsaturated Fat 3gMonounsaturated Fat 16gTrans Fat 1gCholesterol 104mgSodium 347mgPotassium 1175mgFiber 6.1gSugar 13gVitamin A 2528IUVitamin C 18mgCalcium 101mgIron 6mg