Authentic Bolognese Ragu
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An authentic, slow-cooked Italian Bolognese Ragu made with a rich meat base of beef, pork, and pancetta, combined with a traditional soffritto. Unlike common adaptations, this real Italian version focuses on the meat rather than a heavy tomato sauce, resulting in a rich and deeply flavorful sauce perfect for pairing with egg pasta like tagliatelle.
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🍳 Cooking Flow
Blend onion, carrot, celery, and pancetta, then sauté in olive oil for 10 minutes. → Add beef and pork mince, break them down, season with salt, pepper, oregano, and simmer with white wine. → Stir in tomato passata and water, cover and slow cook for 30 minutes. → Uncover and slow cook for another 30 minutes until thick and rich. → Toss cooked tagliatelle pasta with the sauce and a splash of pasta water, then serve with Parmigiano-Reggiano.
Cooking Steps
Brief Cooking Order
Blend onion, carrot, celery, and pancetta, then sauté in olive oil for 10 minutes. → Add beef and pork mince, break them down, season with salt, pepper, oregano, and simmer with white wine. → Stir in tomato passata and water, cover and slow cook for 30 minutes. → Uncover and slow cook for another 30 minutes until thick and rich. → Toss cooked tagliatelle pasta with the sauce and a splash of pasta water, then serve with Parmigiano-Reggiano.
Introduction
An authentic, slow-cooked Italian Bolognese Ragu made with a rich meat base of beef, pork, and pancetta, combined with a traditional soffritto. Unlike common adaptations, this real Italian version focuses on the meat rather than a heavy tomato sauce, resulting in a rich and deeply flavorful sauce perfect for pairing with egg pasta like tagliatelle.
Step 1
Roughly chop the onion, carrot, celery, and pancetta, then blend them together using a hand blender to create a fine soffritto base.
Step 2
Heat a large pot over low-medium heat, add 4 to 5 tablespoons of extra virgin olive oil, and gently cook the blended soffritto for about 10 minutes until caramelized.
Step 3
Add the beef and pork mince to the pot, breaking up any large chunks of meat with a wooden spoon, and stir to combine well.
Step 4
Season the meat with a generous pinch of salt, freshly cracked black pepper, and optional dried oregano, then stir well.
Step 5
Pour in one glass of white wine and allow it to simmer and evaporate for about 5 minutes.
Ingredients List
Important Notes
Authentic Bolognese is a meat-based sauce, not a tomato-heavy sauce; the tomato passata is used to add depth and bind the meat, not overwhelm it.
Always use egg-based pasta like tagliatelle, pappardelle, or fettuccine instead of spaghetti because the wider, textured egg pasta absorbs the rich sauce and allows the meat to cling to it properly.
If you must use dry pasta, choose shapes with ridges or hollows like penne, rigatoni, or ziti so the meat can get trapped inside.
Slow cooking with the lid on initially keeps the meat moist and tender, while cooking uncovered later helps reduce the liquid and concentrate the flavor.
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