Spaghetti Bolognese
Slow-braised ragù with beef, sofrito and a splash of milk, deep, velvety, irresistible.
- Preparation
- 20 min
- Cook/bake time
- 2 hr 10 min
- Total
- 2 hr 30 min
- Difficulty
- Medium
- Calories
A true ragù alla Bolognese has little to do with a quick meat sauce. A fine sofrito of onion, carrot and celery forms the base, the meat is browned well, a splash of milk makes it tender, and then everything is allowed to simmer gently for two hours. In Bologna it is served with tagliatelle, but it tastes just as great with spaghetti.
Step-by-step instructions
- 1
Sofrito
Sauté the onion, carrot, celery and pancetta in olive oil over medium heat for about 10 minutes until soft and translucent, without letting them brown. This sofrito is the base that gives the ragù its fine sweetness.
- 2
Brown the meat
Turn the heat up high, add the ground meat and fry it vigorously until the liquid has evaporated and the meat takes on real color. Season it with salt and pepper.
- 3
Tomato paste and wine
Stir in the tomato paste and roast it for 2 minutes to remove the acidity. Deglaze with red wine and let it reduce almost completely.
- 4
Milk and tomatoes
Pour in the milk and let it simmer down, it makes the meat wonderfully tender. Then add the tomatoes, broth and bay leaf and bring everything to a boil once.
- 5
Braise
Let the ragù simmer gently over the lowest heat, half covered, for at least 1.5 to 2 hours and stir occasionally. Take your time, because only through long braising does it become thick and velvety.
- 6
Pasta and serving
Cook the spaghetti al dente, drain them and toss them with some ragù and a spoonful of pasta water directly in the pan, so everything combines. Serve immediately with plenty of Parmesan.
