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Picture of Ragù all Bolognese

Ragù alla Bolognese

Ragù - an intensely rich and flavourful meat, tomato and red wine sauce, originating in Italy. Typically served with pasta and parmesan cheese.

Course Lunch, Main Course
Cuisine Italian, Western
Keyword beef, bolognese, Italian, tomato, red wine,
Prep Time 20 minutes
Cook Time 1 hour
Author Slightly adapted from Nagi, Recipe Tin Eats

Ingredients

  • 2 tablespoons olive oil, divided

  • 500g minced/ground beef (Ideally 5% fat)

  • 125g/1 onion, peeled and roughly chopped 

  • 125g/1 carrot roughly chopped, OR

  • 150g/1 red pepper, stem and seeds removed, roughly chopped

  • 16g/4 garlic cloves, peeled and roughly chopped
  • 125ml/½ cup dry red wine (or sub with water or stock)

  • 680g – 700g passata (plus ½ cup water to swill out the bottle/carton)

  • 70g tomato puree

  • ½ – 1½ teaspoons sugar (I use ½ - plus ⅛ teaspoon)

  • 2 teaspoons Worcestershire Sauce

  • 2 fresh or dry bay leaves, if available
  • 2 sprigs fresh thyme (or ¼ tsp dried thyme)
  • ½ plus ⅛ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

Equipment

  1. Chopping board and knife

  2. Kitchen scales

  3. Measuring spoons and cups

  4. Cast iron casserole/Dutch oven/saucepan

  5. Food processor

Method

  1. Preheat oven to Fan Oven 130°C /150°C/300°F/Gas 2

  2. Put 1 tablespoon olive oil in cast iron casserole and heat over a moderately hot heat. Add the minced beef and cook until slightly caramelised. Remove the meat from the pan when cooked and set aside.

  3. Whilst you are cooking the minced beef, prepare the onion, carrot/pepper and garlic. Tip into a food processor and blitz unitl finey chopped. If you prefer you can chop the vegetables by hand.

  4. Add the remaining 1 tablespoon olive oil to the pan, turn the heat down to medium and add the vegetables.  Cook for 5 - 10 minutes, until softened and slightly caramelised.  

  5. Add the wine and cook on high until reduced by half. Remember to scrape up the delicious stickly residue left by cooking the beef and the vegetables.

  6. Add all the remaining ingredients, including the beef, to the cast iron casserole dish. Start with ½ teaspoon of sugar only and add more to taste. Stir well and bring to a gentle simmer.

  7. Cover with the lid and cook in the oven for 1 hour, until the vegetables are very soft and the liquid has reduced a little. Taste and adjust seasoning. 

Recipe Notes

What meat to use:

I normally  use beef to make my spaghetti bolognese. However you can also have a mix of meats such as 50% beef and 50% veal or pork.

Serve with spaghetti:

This recipe is most commonly served with spaghetti. I would allow 100g spaghetti per person.

  • Cook the spaghetti in salted water as described on the packet, minus one minute
  • Remove 250ml/1 cup of cooking water from the pasta and then drain the pasta in a sieve or colander.
  • Add the pasta to the sauce with 1 – 2  tablespoons cooking water per person.
  • Toss the pasta and meat sauce and continue to cook for 2 minutes until the sauce thickens and is coating the pasta. Add more cooking water if necessary.
  • Serve with freshly grated parmesan cheese and shredded basil.

I serve my pasta sauce as they do in Italy – with the sauce just coating the pasta. Emma prefers more sauce on her pasta than me – just go with your own personal taste! Eat it just the way you like it!