Bolognese ragù is not a quick tomato sauce — it is a slow, layered meat braise that takes time, care, and attention. In Bologna, it is never served with spaghetti; instead, it is paired with tagliatelle, whose broad ribbons hold the sauce properly.
True ragù begins with a soffritto of onion, carrot, and celery, cooked gently until sweet and soft. This builds depth without bitterness.
Minced beef (often mixed with pork) is added next and browned carefully. White wine follows, deglazing the pan and adding acidity. Milk is then stirred in to tenderise the meat and mellow the sauce — a step many modern recipes omit, but which is deeply traditional.
Tomato is present but restrained. Ragù is a meat sauce first, not a tomato sauce.
The sauce is simmered slowly for hours until thick, glossy, and deeply savoury.
Recipe (serves 4)
Ingredients
- 400g tagliatelle
- 500g minced beef (or beef + pork)
- 1 onion, carrot, celery, finely chopped
- 150ml white wine
- 150ml milk
- 200g passata
- Olive oil, salt, pepper
Method
- Sweat vegetables gently in olive oil for 10 minutes.
- Add meat and brown well.
- Pour in wine; reduce.
- Add milk; simmer gently.
- Stir in passata and cook 1–2 hours, adding water if needed.
- Toss with tagliatelle and finish with Parmigiano.
