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Spaghetti bolognese

The long-simmer ragù every Italian grandmother makes differently. This is a reliable Tuesday version.

130 min 45 min hands-on Serves 6 Italian Kid friendly

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

  • 2 tbsp olive oil
  • 150 g pancetta, finely diced (optional)
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalk celery, finely chopped
  • 3 garlic cloves, finely chopped
  • 500 g ground beef
  • 150 ml red wine (optional)
  • 700 g passata
  • 100 ml whole milk
  • 500 g spaghetti or tagliatelle
  • salt, to taste, plus some for the pasta water
  • black pepper, to taste
  • 60 g parmesan, finely grated, to serve

Method

  1. Heat the oil in a large, heavy pot over a medium-low heat. Add the pancetta and cook until the fat melts out and the edges turn golden, 5 to 6 minutes. If you are skipping the pancetta, warm the oil for a minute and move on.
  2. Add the onion, carrots, celery and a pinch of salt. Cook gently, stirring often, until soft and sweet and just starting to colour, 10 to 12 minutes. This slow start is the base of the whole sauce.
  3. Turn the heat up to medium-high and push the vegetables to the edges so the beef hits the hot base of the pot. Add it in two batches, the second once the first has lost its pink, breaking it up, and cook until the liquid has gone and the meat sizzles and browns, 8 to 10 minutes. Stir in the garlic for the last minute.
  4. Pour in the wine and let it bubble until almost gone, 2 to 3 minutes. Stir in the passata, bring to a boil, then turn the heat to its lowest and simmer with the lid ajar for 40 minutes, until the sauce thickens and starts to darken, stirring every 15 minutes and adding a splash of water if it catches.
  5. Stir in the milk, which softens the meat and rounds off the tomato. Simmer uncovered for 30 minutes more, until the sauce is thick, deep brick red and the oil gathers at the edges. Season with salt and pepper. About 15 minutes before the end, put a large pot of well-salted water on to boil.
  6. Cook the spaghetti or tagliatelle for 1 minute less than the packet says, usually 8 to 10 minutes, until tender with a little bite in the middle. Scoop out a mug of the cooking water, then drain.
  7. Ladle half the ragù into a warm bowl. Tip the pasta into the pot with the rest and a splash of the cooking water and toss over a low heat for 1 to 2 minutes until every strand is coated. Serve topped with the reserved ragù and the parmesan, with a crisp green salad.

Tips

  • Brown the mince well in batches so it caramelises instead of steaming, which builds the savoury base.
  • Adding the milk partway through the simmer 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.