Real Bolognese
A proper Italian ragù alla bolognese - slow-cooked with love, the way nonna makes it!
kitchen Equipment ✧
- skilletLarge heavy-bottomed pot or Dutch oven
- skilletLarge pot for pasta
- skilletCutting board
- skilletChef's knife
- skilletWooden spoon
grocery Ingredients ✧
swap_horiz Substitutions ✧
- Ground beef + pork mix arrow_forward All beef or all pork
- Red wine arrow_forward Beef broth with splash of vinegar
- Tagliatelle arrow_forward Pappardelle or any wide pasta
menu_book Instructions ✦
Make the soffritto
Finely dice onion, carrot, and celery. Cook in olive oil over medium-low heat until soft and golden - take your time, no rushing!
Brown the meat
Add the beef and pork, breaking it up. Let it get nice and brown - this is where the flavor comes from!
Add liquids
Pour in the red wine - don't be shy! Let it sing and reduce. Then add the tomato sauce, salt, and pepper.
Slow cook
Simmer on low heat for at least 2-3 hours. Add a splash of water if it gets too dry. Patience is the secret ingredient!
Serve with tagliatelle
Cook tagliatelle al dente and toss with the ragù. A real Bolognese uses tagliatelle, not spaghetti! Top with Parmigiano-Reggiano.
This is how they make it in Bologna! The long cooking time is essential - it transforms simple ingredients into something magical. And remember: in Italy, they use tagliatelle because the flat noodles hold the sauce better than spaghetti!
Watch the video for better instructions and all the fun!