This version is a more authentic Ragu Bolognese.
The extra time is definitely worth it, you will feel it in the good tastes.
The longer you let it cook the softer your chuck roll/ribroast will be.
It also tastes very good the day after when the flavors have settled properly.
Therefore, it is advisable to make a double portion so you can heat this later in the week.
Here you will find the recipe for a quick veal broth
Wine for Spaghetti Bolognese, here I would go for a fruity and relatively strong red wine.
🍷 Wine tips
Chianti Classico — Classic Spaghetti Bolognese is made for Chianti Classico from Tuscany. The Sangiovese grape gives the meaty, tomato-based sauce exactly the acidity and red fruit it needs. Barbera d’Asti is an equally good and more accessible choice.
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Ingredients
Method
- Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
- Fry everything on medium heat with plenty of olive oil under a lid for 1-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.
- Cut the rib roast into small cubes of about 2 cm (if they are larger, they must cook longer)Increase the heat and brown the meat along with the vegetables.
- Add the broth, tomatoes, bay leaves and red wine vinegar.Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.
- Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
- Boil pasta with plenty of salt.
- Taste the sauce with salt, pepper, oregano and red wine vinegar.
- Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Use a mixture of beef and pork mince (50/50) for a more complex flavour and better texture.
- Add a splash of milk towards the end of the cooking time — it softens the acidity of the sauce and gives it a rounder flavour, just as they do in Bologna.
- Simmer over very low heat for at least 2 hours — the longer, the better. The sauce should bubble gently, not boil.
- In Bologna, ragù is traditionally served with tagliatelle, not spaghetti — try it for an authentic experience.
- Make a large batch and freeze it — the sauce actually tastes even better the next day.
FAQ
The secret is patience. Brown the meat in batches without crowding the pan for maximum caramelization, deglaze with wine, add tomatoes, then simmer low and slow for at least 2 to 3 hours until the sauce is rich and fully concentrated.
A mixture of beef and pork gives the best flavor and texture. Use minced beef for deep flavor and minced pork for fat and tenderness. Some recipes also include veal or diced pancetta for additional depth of flavor.
Tagliatelle is the traditional pasta for ragu bolognese in Italy, not spaghetti. Tagliatelle holds the thick meat sauce better due to its broader surface area. The city of Bologna has the original recipe officially registered.