Authentic Bolognese

    2 hours 30 min

    A traditional style very rich Italian ragu. My flatmate loves it and she's from Milan, so I'm fairly sure it's good! To be entirely traditional you should leave out the green pepper and use either garlic or onion, and not both. You could also use a mixture of beef and pork mince.

    Surrey, England, UK
    149 people made this

    Serves: 4 

    • olive oil
    • bacon or pancetta - approximately 6 rashers, chopped
    • 2 cloves garlic, crushed
    • 1 onion, finely chopped
    • 1 large carrot, finely chopped
    • 1 green pepper, finely chopped
    • 2 sticks celery, finely chopped
    • 500g extra lean minced beef
    • 1 (400g) tin chopped tomatoes
    • 1 (500g) carton passata
    • 250ml red wine
    • 2 bay leaves
    • pinch basil
    • pinch oregano
    • pinch freshly ground nutmeg
    • salt and pepper to taste
    • freshly grated Parmesan to serve

    Prep:20min  ›  Cook:2hr  ›  Extra time:10min  ›  Ready in:2hr30min 

    1. Heat a glug of olive oil in a large lidded frying pan and brown the onion, garlic and bacon/pancetta on a fairly low heat.
    2. Add the beef, breaking it up well, and stir until browned.
    3. Add the carrot, pepper and celery and cook for approx. five minutes to soften the vegetables before adding the wine. Cook for 20 - 30 minutes or until the wine has completely evaporated.
    4. Add the tinned tomatoes and half of the passata (I sometimes end up using two tins) as well as the bayleaves, pepper and herbs. Turn down the heat to a very gentle simmer and cook for at least an hour, adding more passata and/or chopped tomatoes as the sauce thickens. Add salt to taste.
    5. Serve over freshly cooked spaghetti with fresh parmesan.
    6. Is especially good if you make it the day before and reheat.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    I don't like celery and substituted with mushrooms and only had about 150ml wine but used that anyway. Found one ctn of passata and one tin of tomatoes enough. A really rich, tomatoey, tasty bolognese. Just the job.  -  09 Aug 2011


    Cooked this for the first time, used smoked bacon, added musrooms used probably 2 pinches of all the spices, best spag bol i've had in a long time, will deff do again  -  23 Jan 2012


    Added a large spoonful of Marmite, to balance the tomatoes with some beefy flavours. Needs a good hour and half simmering though - and more than 30 mins for the wine to evaporate. But it's worth the wait - and even better reheated with loads of parmesan and black pepper. DEFINITELY one to make again!  -  25 Oct 2009