Recipe for Spaghetti with Ragu Bolognese

This Italian meal features pasta topped with a slow cooked sauce of beef and tomatoes.

Ingredients

Meat

• 500 grams ground beef
• 100 grams pancetta, diced
• 1 onion, diced
• 1 carrot, diced
• 1 celery stick, diced

Sauce

• 400 grams tomato passata
• 200 milliliters whole milk
• 200 milliliters dry white wine
• 15 milliliters olive oil

Pasta

• 400 grams spaghetti
• 4 Liters water
• 20 grams salt

Preparation

Meat

1. Sauté the onion, carrot, and celery in olive oil until soft
2. Add the pancetta and ground beef then cook until the meat browns
3. Pour in the wine and simmer until the liquid has evaporated away

Sauce

1. Stir in the milk and let it simmer for ten minutes total
2. Add the tomato passata and reduce heat to a very low simmer
3. Cook the sauce for at least two hours while stirring occasionally

Pasta

1. Boil the spaghetti in salted water until it is al dente then drain
2. Serve the hot pasta with the ragu sauce and grated cheese

Tips

• Adding milk to the sauce creates a much more authentic and tender meat
• Simmer the sauce for several hours to develop a deep and rich flavor
• Save a small amount of pasta water to help the sauce bind