Raora's Kitchen

Real Bolognese
Italian

Real Bolognese

A proper Italian ragù alla bolognese - slow-cooked with love, the way nonna makes it!

Contains Gluten

Prep

20 min

Cook

180 min

Diff

Medium

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large pot for pasta
  • Cutting board
  • Chef's knife
  • Wooden spoon

Ingredients

4

Substitutions

  • Ground beef + pork mix All beef or all pork
  • Red wine Beef broth with splash of vinegar
  • Tagliatelle Pappardelle or any wide pasta

Instructions

1

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!

2

Brown the meat

Add the beef and pork, breaking it up. Let it get nice and brown - this is where the flavor comes from!

3

Add liquids

Pour in the red wine - don't be shy! Let it sing and reduce. Then add the tomato sauce, salt, and pepper.

4

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!

5

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!