Traditional Spaghetti Bolognese (Ragù alla Bolognese)

Master the art of a classic Spaghetti Bolognese with this rich, slow-simmered meat sauce. Featuring a hearty blend of beef, pork, and pancetta, it is the ultimate comforting Italian dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 100 g Italian pancetta or unsmoked bacon, chopped
• 1 medium carrot, finely diced
• 1 stick celery, finely diced
• 2 sprigs fresh thyme
• 1 bay leaf
• 250 g minced pork
• 250 g minced beef (8020 fat ratio)
• 2 tbsp pure tomato paste
• 2 cups dry red wine
• 1 can (400g) whole peeled tomatoes
• 400 g spaghetti or tagliatelle
• to taste salt and freshly ground black pepper
• optional Parmesan cheese, freshly grated
• optional fresh curly parsley, chopped

Instructions

1. 1Heat the olive oil

   

   Place a cast iron Dutch oven over medium heat and pour in the olive oil. Using a heavy-bottomed cast iron pot is highly recommended for this traditional tomato meat sauce, as it distributes heat evenly and is perfect for a long, slow simmer.

   Tip: Allow the pot to heat up slightly before adding the oil so it shimmers and coats the bottom evenly.
2. 2Sauté the onions

   

   Once the oil is hot, carefully add the finely diced onions to the pot. Stir them gently to coat them in the oil and let them begin to soften and sweat.

   Tip: Dice the onions as uniformly as possible so they cook at the same rate and melt seamlessly into the sauce.
3. 3Add the garlic

   

   Stir the minced garlic into the softened onions. Cook for just a minute until fragrant, being careful not to let the garlic brown, as this can introduce a bitter taste to the sauce.

   Tip: Taking the time to gently sweat the aromatics without burning them creates a sweet and flavorful foundation for the entire sauce.
4. 4Add the pancetta

   

   Drop the strips of Italian pancetta into the pot along with the aromatics. The fat from the pancetta will slowly render down, infusing the onions and garlic with a deep, savory, and rich pork flavor.

   Tip: If you cannot find Italian pancetta at your local grocery store, unsmoked bacon makes an excellent substitute.
5. 5Incorporate carrots and celery

   

   After sautéing the base for about 2 minutes, pour in the diced carrots and celery. Cooking these vegetables together creates a classic flavor base that provides a subtle sweetness and structural complexity to the robust meat sauce.

   Tip: Stir the vegetables frequently to prevent them from catching on the bottom of the pan.
6. 6Add the fresh herbs

   

   Nestle the fresh thyme sprigs and bay leaf into the softening vegetables. Continue to stir-fry everything together for another 2 minutes, which allows the essential oils from the herbs to release into the fragrant vegetable base.

   Tip: Tying the thyme sprigs together with a piece of kitchen twine makes them much easier to fish out before serving.
7. 7Add the minced pork

   

   After the carrots, celery, and herbs have been sautéed, use your spatula to push the vegetable mixture to the outer edges of the pot. Drop the minced pork directly into the cleared center space.

   Tip: Pushing the vegetables aside allows the meat to make direct contact with the hot surface of the pan, helping it sear rather than steam.
8. 8Add the minced beef

   

   Right after the pork, add the minced beef into the pot as well. Using a combination of both pork and beef gives the Bolognese sauce a much richer texture and a more complex, savory depth of flavor.

   Tip: For the best texture and flavor, use a ground beef with a decent fat content, such as an 8020 blend.
9. 9Brown the meats

   

   Use a spatula or wooden spoon to break up the ground meat and mix it thoroughly with the sautéed vegetables. Stir-fry the mixture continuously over medium-high heat until the meat loses its pink raw color and becomes nicely browned all over.

   Tip: Keep breaking up any large clumps of meat as you stir so the sauce has a smooth, even consistency when its finished.
10. 10Season with salt

    

    Once the meat is fully browned, it is time to season the base. Sprinkle salt generously over the meat and vegetable mixture to draw out the savory umami notes and balance the upcoming acidity of the tomato ingredients.

    Tip: Seasoning the meat at this stage, before adding any liquids, ensures the flavor penetrates deeply into the beef and pork.
11. 11Add black pepper

    

    Finish the initial seasoning by grinding fresh black pepper directly into the pot. Stir the mixture well so that the salt and pepper are evenly distributed throughout the browned meat and aromatics.

    Tip: Always opt for freshly ground black pepper over pre-ground versions, as it provides a much more vibrant and aromatic kick.
12. 12Add tomato paste

    

    Add a spoonful of pure, thick tomato paste to the pot. Using pure tomato paste provides a concentrated, rich tomato base that forms the foundation of this traditional meat sauce.

    Tip: Make sure to use pure tomato paste rather than ketchup, which contains unwanted sugar and vinegar that can alter the flavor profile.
13. 13Fry the tomato paste

    

    Stir the tomato paste into the browned meat and vegetables, ensuring everything is well coated. Continue to fry the mixture for 2 to 3 minutes.

    Tip: Frying the tomato paste is essential; cooking it out removes its raw, sour taste and deepens the overall flavor and color of the sauce.
14. 14Deglaze with red wine

    

    Pour the red wine into the pot to deglaze, stirring to mix it with the savory base. Allow the wine to simmer and reduce for 2 to 3 minutes.

    Tip: Reducing the wine cooks off the harsh alcohol taste while leaving behind a robust and rich depth that elevates the meat sauce.
15. 15Add peeled tomatoes

    

    Carefully pour the peeled whole tomatoes along with all of their juices into the simmering meat sauce.

    Tip: Whole peeled tomatoes are often higher quality and break down more beautifully in long-simmering sauces compared to pre-crushed varieties.
16. 16Break down and simmer

    

    Stir the mixture thoroughly, using your spatula to gently break down the whole tomatoes into smaller pieces. Once incorporated, lower the heat and let the sauce simmer slowly for about 1 hour.

    Tip: Simmering for a long period in a heavy cast iron pot allows the complex flavors to meld together and the sauce to thicken perfectly.

Make Ahead & Storage

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Frequently Asked Questions