Ragù alla Bolognese

In Italy there are many styles of ragù, the most popular being Napoletana and Bolognese, with Bolognese being recognised worldwide. There are many differences between the two styles but the principle difference is that traditional Bolognese uses finely chopped meat, whereas the Napoletana style uses whole pieces of meat.

                            Ragu alla bologneseragu alla bolognese

The recipe for ragù alla Bolognese is very simple, however the secret to this sauce is the cooking time. The longer you cook it for, the more the flavour will develop! In fact traditionally Bolognese and Napoletana families will start preparing this sauce very early in the morning (think 6am), cooking it all the way through until lunch (think 2pm)!

ragu alla bolognese

What I love about this sauce is that it can be used as a base for many other dishes, however we usually have this as a primo piatto (first plate) for Sunday lunch!

Buon Appetito

xo

ragu alla bolognese

Ingredients
Serves 4
Author | The Unprocessed Pantry

300g beef mince
1 onion, chopped
1 garlic clove, chopped
2 carrots, very finely chopped
1 celery stalk, very finely chopped
400g tin chopped tomatoes
salt
pepper
olive oil
oregano
1-2 bay leaves, dried
small bunch parsley, chopped, to serve
1-2 tbsp parmesan, finely grated, to serve

Equipment
large cooking pot with lid
knife
wooden spoon

Suggestions/Variations
*Instead of using just beef mince, you can mix with lamb or pork mince aswell.

*The longer you cook this for the more the flavour will develop, however I recommend if you are a little strapped for time, no less than 1 hour.

Method
Drizzle a cooking pot with some olive oil and sauté the onion, garlic, celery and carrots until soft. Add the mince and break up the clumps with a wooden spoon and mix through the vegetables. 
Cook until almost browned and then add the salt, pepper, oregano, bay leaves and chopped tomatoes. Fill the empty tomato tin with water and add to the pot as well.

Cover and simmer over low heat for at least 2 hours, adding more water if necessary.

Serve with some wholegrain pasta, or use as a base for cottage pie, lasagne or as you like.

 


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