Spaghetti bolognese

Name: Spaghetti bolognese
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4
Cuisine: Italy
Ingredients: 400 g Spaghetti; 300 g Minced beef; 200 g Minced pork; 80 g Pancetta, diced; 1 Onion; 1 Carrot; 1 Celery stick; 150 ml Red wine; 400 g Tomato passata; 100 ml Whole milk; 2 tbsp Olive oil; 40 g Parmesan, grated; Salt (to taste); Black pepper (to taste)

A slow-cooked ragù of beef, pork, wine and milk that turns rich and tender after two hours on a low flame.

160 min20 prep · 140 cook
MediumDifficulty
950 kcalper serving

Ingredients

4 servings

Spaghetti400 g
Minced beef300 g
Minced pork200 g
Pancetta, diced80 g
Onion1
Carrot1
Celery stick1
Red wine150 ml
Tomato passata400 g
Whole milk100 ml
Olive oil2 tbsp
Parmesan, grated40 g
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Finely chop the onion, carrot and celery.
2
Fry the pancetta in the oil, then add the vegetables and cook gently until soft.
3
Turn up the heat, add both meats and brown them, breaking them up with a spoon.
4
Pour in the wine and let it evaporate.
5
Add the passata, season and simmer very gently, half covered. Stir in the milk little by little as it cooks.
6
Cook the spaghetti in plenty of salted water until al dente.
7
Drain, toss with the ragù and serve with parmesan.

Tips and questions

Can I freeze the ragù?: Yes, it freezes very well for up to 3 months, and it tastes even better made a day ahead.
Why add milk?: It softens the acidity of wine and tomato and makes the meat more tender, as in the Bologna recipe.
Which pasta works best?: In Bologna it is served with fresh tagliatelle, whose wide ribbons hold the meat better than spaghetti.

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Spaghetti bolognese

Ingredients

Steps

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