Spaghetti bolognese

One of the most famous Italian recipes (even though people from Bologna keep saying they don’t call it like this, whatever! 😀 )

If you want to know my recipe of spaghetti bolognese, keep reading 🙂

Ingredients to make spaghetti bolognese:

  • 500g beef mince meat;
  • 250g pork mince meat;
  • 250g tomato passata;
  • 50g celery;
  • 50g onions;
  • 50g carrots;
  • 250g white wine;
  • 1 spoonful extra virgin olive oil;
  • 3L water;
  • 40g full fat milk;
  • salt;
  • pepper.



How to make spaghetti bolognese

  1. Start by finely chopping up celery, onions and carrots, you need 50g of each.
  2. Put the oil in a frying pan, add the crushed celery, onions and carrots and cook over low heat for 10 minutes, stirring every now and then.
  3. Now you can add both beef and pork into the pan and let everything cook until all the fat from the meat has evaporated (approx 15-20 mins).
  4. Now it’s time for some wine! 🙂 Well, don’t drink all of it though, you need some for the recipe! 😀 Add the wine, give it a good stir and let the alcohol evaporate.
  5. When the wine’s evaporated you can add the tomato passata and ONLY 1 LITER of water.
  6. Add salt and pepper, stir and let it cook over medium-low heat for an hour.
  7. After the first hour you can add another liter of water and cook it for another hour.
  8. Same again, add the last liter of water and let cook for an hour (3 hours in total).
  9. After three hours, taste it to check if it needs more salt or pepper and add the milk.
  10. A last 5 minutes of stirring and your ragu for your spaghetti bolognese is ready!

spaghetti bolognese



How to maintain fresh your ragu for spaghetti bolognese

  • If you need your ragu ready for the evening, you can make in the morning and warm it up while you are cooking the pasta.
  • You can keep it in the fridge, in a glass container, sealed with film for no more than 2-3 days.
  • If you prefer, you can freeze it.


spaghetti bolognese
Spaghetti bolognese

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