Authentic Bologna ragu simmers 3+ hours with milk, not cream, and traditionally tops tagliatelle—not spaghetti, which Italians rarely pair with it.
Spaghetti Bolognese
Dive into the heart of Italy with this mouthwatering spaghetti Bolognese! This beloved dish features perfectly al dente pasta smothered in a savory blend of ground beef, aromatic garlic, and a splash of red wine that elevates the flavors to new heights. Get ready to savor every bite of this comforting classic that’s sure to impress!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
The Story
Bologna's ragù has nothing to do with the spaghetti bolognese Britain and America worship—that's a 20th-century invention cooked up by homesick Italian immigrants in New York and London who missed their nonna's tagliatelle but couldn't find the right pasta, so they bastardized it onto spaghetti and exported a dish Emilia-Romagna barely recognizes as its own.
Regional Twist
In Bologna itself, they'd scoff at your 250gr of ground pork alone, insisting on adding diced pancetta and a splash of milk at the end, which tames the tomato pulp's acidity into something silkier than you've got here.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 carrots
- 2 celery ribs
- 2 onions
- 800gr tomato pulp (28.2 oz)
🥩Meat & Seafood(2)
- 250gr ground beef (0.55 lbs)
- 250gr ground pork (0.55 lbs)
🫙Pantry Staples(1)
- Oil
🍯Sauces & Condiments(1)
- Red wine to taste
Nutrition (per serving)
Calories
467
Protein
27g
Carbs
18g
Fat
30g
👨🍳 Instructions
- 1
Chop the celery, carrots, and onions.
- 2
Sauté the chopped vegetables in oil.
- 3
Add the ground beef and ground pork, browning the meat.
- 4
Deglaze with red wine once the meat is cooked and the alcohol has evaporated.
- 5
Add the tomato pulp and let it cook on low heat for at least 2 hours.
- 6
Cook the pasta and serve it with the sauce.
💡 Pro Tips
- ✓Dice your soffritto (carrots, celery, onions) to 1/4-inch pieces and sauté for 8-10 minutes until translucent, not browned, because cell wall breakdown releases sugars that caramelize and mask the savory umami base.technique1/4-inch dice, 8-10 minutes
- ✓Brown your meat at 350-375°F in a single layer for 6-8 minutes before stirring—the Maillard reaction requires sustained heat contact, and crowding reduces surface temperature by 40°F, preventing proper crust formation.timing350-375°F, 6-8 minutes, single layer
- ✓Deglaze with 150-200ml red wine and simmer for 3-4 minutes until alcohol smell dissipates (acetaldehyde evaporates around 172°F), because residual alcohol adds harshness that overpowers the 2-hour reduction's developed complexity.technique150-200ml wine, 3-4 minutes, 172°F threshold
- ✓Reduce your sauce uncovered for 2-3 hours at a bare simmer (212°F surface, 1-2 bubbles per second) rather than aggressive boiling, because slow evaporation allows collagen to break down into gelatin (adds body) and concentrates flavors by 30-40%.timing2-3 hours, 212°F, 1-2 bubbles/second, 30-40% concentration
- ✓Finish with a pinch of baking soda (1/8 teaspoon) 30 minutes before serving if your sauce tastes acidic—it neutralizes excess acidity from tomatoes without diluting, and allows other flavors to emerge that were masked by pH imbalance.ingredient1/8 teaspoon baking soda, 30 minutes before serving
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Authentic Bologna ragu simmers 3+ hours with milk, not cream, and traditionally tops tagliatelle—not spaghetti, which Italians rarely pair with it.
Spaghetti Bolognese
Dive into the heart of Italy with this mouthwatering spaghetti Bolognese! This beloved dish features perfectly al dente pasta smothered in a savory blend of ground beef, aromatic garlic, and a splash of red wine that elevates the flavors to new heights. Get ready to savor every bite of this comforting classic that’s sure to impress!
The Story
Bologna's ragù has nothing to do with the spaghetti bolognese Britain and America worship—that's a 20th-century invention cooked up by homesick Italian immigrants in New York and London who missed their nonna's tagliatelle but couldn't find the right pasta, so they bastardized it onto spaghetti and exported a dish Emilia-Romagna barely recognizes as its own.
Regional Twist
In Bologna itself, they'd scoff at your 250gr of ground pork alone, insisting on adding diced pancetta and a splash of milk at the end, which tames the tomato pulp's acidity into something silkier than you've got here.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 carrots
- 2 celery ribs
- 2 onions
- 800gr tomato pulp (28.2 oz)
🥩Meat & Seafood(2)
- 250gr ground beef (0.55 lbs)
- 250gr ground pork (0.55 lbs)
🫙Pantry Staples(1)
- Oil
🍯Sauces & Condiments(1)
- Red wine to taste
Nutrition (per serving)
Calories
467
Protein
27g
Carbs
18g
Fat
30g
👨🍳 Instructions
- 1
Chop the celery, carrots, and onions.
- 2
Sauté the chopped vegetables in oil.
- 3
Add the ground beef and ground pork, browning the meat.
- 4
Deglaze with red wine once the meat is cooked and the alcohol has evaporated.
- 5
Add the tomato pulp and let it cook on low heat for at least 2 hours.
- 6
Cook the pasta and serve it with the sauce.
💡 Pro Tips
- ✓Dice your soffritto (carrots, celery, onions) to 1/4-inch pieces and sauté for 8-10 minutes until translucent, not browned, because cell wall breakdown releases sugars that caramelize and mask the savory umami base.technique1/4-inch dice, 8-10 minutes
- ✓Brown your meat at 350-375°F in a single layer for 6-8 minutes before stirring—the Maillard reaction requires sustained heat contact, and crowding reduces surface temperature by 40°F, preventing proper crust formation.timing350-375°F, 6-8 minutes, single layer
- ✓Deglaze with 150-200ml red wine and simmer for 3-4 minutes until alcohol smell dissipates (acetaldehyde evaporates around 172°F), because residual alcohol adds harshness that overpowers the 2-hour reduction's developed complexity.technique150-200ml wine, 3-4 minutes, 172°F threshold
- ✓Reduce your sauce uncovered for 2-3 hours at a bare simmer (212°F surface, 1-2 bubbles per second) rather than aggressive boiling, because slow evaporation allows collagen to break down into gelatin (adds body) and concentrates flavors by 30-40%.timing2-3 hours, 212°F, 1-2 bubbles/second, 30-40% concentration
- ✓Finish with a pinch of baking soda (1/8 teaspoon) 30 minutes before serving if your sauce tastes acidic—it neutralizes excess acidity from tomatoes without diluting, and allows other flavors to emerge that were masked by pH imbalance.ingredient1/8 teaspoon baking soda, 30 minutes before serving