Italian
Spaghetti Bolognese
A proper ragu from Bologna: milk, a splash of wine, and hours of barely-there simmering. There is no garlic and no herbs in the original, and it does not need them.
- Time
- 2 hrs 30 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 10
Method
- 01
Cook the pancetta in the butter until the fat renders, then add the onion, carrot and celery and sweat gently for 10 minutes.
- 02
Raise the heat, add the mince and break it up. Brown it properly, about 10 minutes - grey mince makes grey ragu.
- 03
Pour in the milk and simmer until it has almost all evaporated. Adding milk before the acidic ingredients is what keeps the meat tender.
- 04
Add the wine and again let it cook away.
- 05
Crush in the tomatoes and add the stock. Season.
- 06
Bring to a bare simmer, barely a bubble every few seconds, and cook uncovered for 2 hours, topping up with water if it dries out.
- 07
Toss with cooked pasta and a ladle of pasta water. Serve with grated parmesan.
