Ragù alla Bolognese

One of Italy’s most versatile sauces is the Ragù alla Bolognese. Originating in the Emilia-Romagna region, this rich and delicious sauce can be used for a variety of dishes.


8 to 10 servings

One tbsp extra virgin olive oil

Two sprigs of rosemary

2 x onion, finely chopped

4 x celery stalk, finely chopped

4 x carrot, finely chopped

100g pancetta, cubed

1kg minced beef

1kg minced pork

2 x tablespoons double-concentrated tomato puree.'

4 x tinned tomatoes

2 liters of water

This recipe is a family-friendly beautiful Ragù alla Bolognese. It is perfect as a base for loads of dishes like spaghetti Bolognese, lasagna, chili, and cannelloni; you can put it in the zip bag and put it into the freezer for a rainy day. It’s economical and easy to make.

Get yourself two lovely big sprigs of rosemary, grab the stalk and pull it off, chop that up, then next slice up 100 g of smoked bacon. Put a tablespoon of extra-virgin olive oil in a pan on high heat. Go in with the rosemary and the smoked bacon. Add 1 kg of minced beef and 1 kg of minced pork. Break that up in the pan. Drop the heat to medium heat. Over time, the water will come out of the meat; that’s fine. Keep stirring it for about 10 minutes until it starts to fry again. Meanwhile, cut two onions, four carrots, and four sticks of celery. Cut them up to the same size as the minced meat and add it to the pan. Stir that every minute for the next 10 minutes.

Add the two tablespoons of tomato paste or tomato purée into the pan. This is just going to give it a lovely depth of flavor. And then add four tins of plum tomatoes. Add four cans of water to the mixture, and it will look quite wet when you stir it in but don’t worry because that’s going to simmer on a gentle heat for about 1 1/2 hours, two hours, and it will reduce down.

This recipe is for 8 to 10 servings, and you can store it in the freezer for months and reheat it in minutes.

Bon appétit.

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