Bolognese ragù

Think you know how to make bolognese? Think again! Mario Matassa explains how to make this popular dish properly… a lengthy cooking time makes it ideal for a leisurely Sunday lunch…


spaghetti bolognese


Serves 4
Preparation time 15 minutes
Cooking time 2 hours 20 minutes


150g pancetta, chopped

• 50g carrot, peeled, finely chopped

• 50g celery, peeled, finely chopped

• 30g onion, peeled, finely chopped

• 300g beef mince

• ½ glass of dry white wine

• 5 tbsp tomato passata

• 1 glass of full-fat milk

• Salt and freshly ground black pepper

• 320g fresh egg tagliatelle


1 Place the pancetta in a heavy-based frying pan, and allow the fat from the pancetta
to melt over a very gentle heat. When the fat has melted, add the carrot, celery and onion, and allow to soften.

2 Next, add the beef mince and fry until it begins to colour (but not brown). Finally, add the wine and tomato passata and stir. Leave to simmer over a gentle heat for 2 hours. From time to time, as the sauce begins to dry, stir in a little of the milk. Check for seasoning.

3 Bring a saucepan of salted water to the boil, add the pasta and cook according to packet instructions. Drain, then divide between plates. Serve the sauce on top.