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Italy, Europe

Bolognese (Ragù alla Bolognese)

A pasta dish from Bologna, Italy, with a meat sauce of minced meat and vegetables slowly simmered with milk and wine.

ServingsServes 2
Total cooking time2 h 40 min
DifficultyMedium
About servingsIf the ragù is too small, it burns on the bottom during the 2 hours, so it is made in batches of at least 2 servings. If you choose 1 serving, 2 servings of sauce are made. Leftover sauce keeps for 3 days in the fridge or 3 months in the freezer.

Method

  1. Finely chop the onion, carrot and celery to the size of rice grains. Melt the olive oil and butter in a 20 cm heavy-based pot and fry the pancetta and vegetables over medium-low heat for until the vegetables are soft and translucent.

    Add in this stepOlive oil 1 tbspButter 10 gPancetta or bacon (finely chopped) 30 gOnion ½Carrot ½Celery stick ½

    medium-low heat

  2. Add the minced beef and pork and fry over medium-high heat for , breaking them up with a spatula. It is ready when no pink remains and it sizzles on the bottom.

    Add in this stepMinced beef 125 gMinced pork 75 g

    medium-high heat

  3. Pour in the wine and reduce over medium-high heat until the smell of alcohol is gone, then add the milk and reduce again. This takes in all.

    Add in this stepDry white wine (or red) 60 mlMilk 60 ml

    medium-high heat

  4. Stir in the passata, tomato paste and stock, set the lid ajar and simmer gently over low heat for . Scrape the bottom and stir every 20 to 30 minutes, and add a little stock or water if it gets too thick. When red oil rises to the surface, season with salt and pepper.

    Add in this stepTomato passata 200 mlTomato paste 1 tbspBeef stock (or water) 150 mlSalt and pepper to taste

    low heat

  5. Bring the water and salt to a boil in a 22 cm pot over high heat and cook the pasta for about , 1 minute less than the packet time. Toss with the sauce in the pan for 1 minute and sprinkle with Parmigiano.

    Add in this stepWater for the pasta 2 LSalt for the pasta water 1 tbspTagliatelle or spaghetti 200 gParmigiano Reggiano 30 g

    high heat

Cook's tip

The traditional Bologna recipe uses no garlic or herbs. It tastes even deeper the next day, so making it the day before is recommended.

Cooking it at camp

Make the ragù at home and freeze it to carry. At the campsite, reheat it on the burner and only cook the pasta. If water is short, cook the pasta 2 servings at a time.