Authentic Spaghetti Bolognese

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Spaghetti Bolognese is a popular Italian-inspired dish featuring a rich, slow-cooked minced meat (beef/pork) and tomato-based sauce, traditionally served over spaghetti with Parmesan cheese.

Ingredients

  • 400g ground beef (70-80%)
  • 200g ground pork
  • 1 small carrot
  • 1 small celery stalk
  • 1 medium onion
  • 2 tbsps olive oil
  • 120ml dry red wine (or stock)
  • 2 tbsps tomato paste
  • 500ml tomato puree 
  • salt, black pepper, to taste
  • 1-2 whole bay leaves
  • 120ml whole milk
Ragu alla Bolognese

Ragu alla Bolognese (Bolognese Sauce)

Method

  1. Cut the carrot, celery and onion very fine 
  2. In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
  3. Increase the heat to medium and add the ground beef and pork, stirring as the meat is cooking to break up the pieces.
  4. Once the meat has browned turned the heat up to high and add the wine.
  5. Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated.
  6. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf.
  7. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil).
  8. Stir occasionally.
  9. Finally remove the bay leaf and add the milk, simmer for a couple of minutes.
  10. Serve over cooked pasta, fresh or shop bought.

Options

  • Parmesan, fresh or packet
  • Fresh Herbs to dress
  • Halved cherry tomatoes to dress
  • Cooked peas or sweetcorn, to dress

Is Milk Optional in Bolognese Sauce?

Milk (or cream) is generally added if the pasta you are serving it with is a dry pasta, it is added at the end of the cooking time. But if you are using a fresh egg pasta, such as tagliatelle, adding it is optional.
Originally it was a key ingredient in authentic Bolognese sauce (Ragù alla Bolognese), added to tenderize the meat, cut the acidity of the tomatoes, and create a rich, silky, and creamy texture.
It is typically added as whole milk after the wine is simmered down but before adding or tomatoes then simmered until fully evaporated. 

Fresh vs Dried Pasta

In Italy, one is not “better” than the other. They serve different purposes. and knowing when Italians use fresh pasta vs dried pasta will completely change the way you cook.

Fresh Pasta (Pasta Fresca)

  • Made with flour + eggs 
  • Soft, tender texture
  • Cook time: 1–3 minutes
  • Often handmade
  • Higher moisture content
  • Best for delicate, butter-based or creamy sauces

Dried Pasta (Pasta Secca)

  • Made with durum wheat semolina + water
  • No eggs (traditionally)
  • Firm, elastic bite
  • Cook time: 8–12 minutes
  • Best for oil-based or tomato-based sauces
 

What Is The Best Red Wine To Use?

A medium-bodied red wine with a moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir is the best to use. Cooking wine is best avoided unless you know it’s origin. Wine you would drink is always the best choice. At a pinch, you can use white wine?

Storing Ragu alla Bolognese (Bolognese Sauce)

Any leftover sauce should be stored in an airtight container and refrigerated it will keep for up to 5 days in the fridge. The completely cooled sauce can also be frozen for up to 3 months. Thaw the sauce overnight in the fridge. It will look a little