Authentic Italian Bolognese Pasta (Ragù alla Bolognese)

A rich and authentic Italian Bolognese featuring slow-simmered ground beef and pork, aromatic vegetables, red wine, and savory tomatoes.

Ingredients

• 400 g spaghetti pasta
• 300 g ground beef
• 200 g ground pork
• 1 stalk celery
• 1 carrot
• 1 onion
• 3 fresh tomatoes
• 3 cloves garlic
• 2 tbsp tomato paste
• 1/2 cup tomato sauce
• 1/4 cup red wine
• 2 tbsp butter
• 2 tbsp cooking oil
• 1 cup water
• to taste salt
• to taste black pepper
• 1 tsp sugar
• optional fresh herbs for garnish
• optional grated parmesan cheese

Instructions

1. 1Peel the celery

   

   Use a vegetable peeler to carefully remove the tough outer skin and strings from a fresh stalk of celery, preparing it for fine dicing.

   Tip: Peeling away the fibrous outer layer makes the celery much more tender and prevents stringy bits in your sauce.
2. 2Dice the vegetables

   

   Prepare the aromatic base for the Bolognese by peeling and finely dicing celery, carrots, and onions into small, uniform pieces on a wooden cutting board.

   Tip: Keep the vegetable dices as uniform as possible so they soften and cook evenly in the pot.
3. 3Slice the tomatoes

   

   Take fresh tomatoes and use a knife to slice them into manageable chunks on the cutting board, preparing them to be added later to the sauce.

   Tip: Slicing the tomatoes into chunks helps them break down faster as they simmer.
4. 4Brown the meats

   

   Heat oil in a large pot, then add the ground beef and pork. Stir continuously over high heat to thoroughly brown the meat and cook off the excess liquid before removing it from the pan.

   Tip: Make sure the heat is high to get a good sear on the meat rather than steaming it.
5. 5Sauté the aromatics

   

   Using the same pot with the remaining pan juices, add a little more oil and toss in the diced onion, celery, and carrot mixture to sauté until fragrant and softened.

   Tip: Sautéing the vegetables in the residual meat fats builds a deep, flavorful foundation for the sauce.
6. 6Combine tomatoes, garlic, and butter

   

   Stir in chopped tomatoes, minced garlic, and a rich knob of butter directly into the sautéed vegetable mixture in the pot.

   Tip: Adding a knob of butter at this stage adds a silky texture and rounds out the acidity of the tomatoes.
7. 7Add meat and tomato sauces to the pot

   

   Pour the previously browned ground meat back into the pot with the sautéed vegetable mixture, along with tomato paste and a splash of tomato sauce. Stir everything thoroughly over heat to combine the flavors.

   Tip: Mix the tomato paste evenly into the vegetables and meat before adding liquids to build a rich base flavor.
8. 8Pour water into the pot

   

   Add water into the pot containing the meat and vegetable mixture, seasoning with salt, pepper, sugar, and red wine before bringing the liquid to a boil.

   Tip: Add water gradually if needed, ensuring the consistency remains rich and balanced for simmering.
9. 9Season with red wine

   

   Pour a splash of red wine directly into the pot as part of the seasoning process to enhance the depth and authentic flavor profile of the Bolognese sauce.

   Tip: Use a dry red wine that you would also enjoy drinking, as the flavor will concentrate as it cooks.

Storage & Reheating

Burn It Off

Frequently Asked Questions