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Spaghetti bolognese
The long-simmer ragù every Italian grandmother makes differently. This is a reliable Tuesday version.
Spaghetti bolognese is a slow-simmered meat sauce that rewards patience more than any single ingredient. A proper ragu builds depth from a soffritto of onion, carrot, and celery, browned mince, and a long gentle cook. It is the classic make-ahead family dinner, and it only tastes better the next day.
Ingredients
- 500 g ground beef
- 150 g pancetta, finely diced
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 150 ml red wine
- 700 g passata
- 100 ml whole milk
- 500 g spaghetti or tagliatelle
- parmesan, to serve
Method
- Sweat pancetta in a heavy pot until fat renders. Add onion, carrot, celery; soften 8 minutes.
- Push veg to the side, brown the beef in batches. Stir in garlic.
- Add wine, let it cook off. Stir in passata. Simmer uncovered, lid ajar, 60+ minutes, the longer the better.
- Stir in milk for the last 10 minutes. Salt to taste.
- Cook pasta to al dente, toss with ragù. Top with parmesan.
Tips
- Brown the mince well in batches so it caramelises instead of steaming, which builds the savoury base.
- A splash of milk added partway through softens the meat and rounds out the acidity of the tomatoes.
- Simmer low and slow for at least an hour, longer if you have it, for the deepest flavour.
Common questions
Can I make bolognese ahead?
Yes, it keeps for three to four days in the fridge and freezes well for up to three months. The flavour deepens overnight.
Why is my sauce watery?
It likely needs more time uncovered so the liquid reduces and concentrates. Let it simmer gently until it thickens to a coating consistency.