Ragu Bolognese 2

My Ragù alla Bolognese

Bolognese has always been one of my favourites, because when it’s good – it’s really good.

For years I’ve been looking for a recipe that made me say ‘this is it’, but it just didn’t happen for me – until I came up with my own.

It’s based on Antonio Carluccio’s recipe, with quite a few adjustments.


Ingredients

Makes 2 – 4 portions, depends on how thick you like the sauce on the pasta
Time: 40 min preparation, 4 – 6 hours cooking

For the Ragù:
50 g butter
50 g pancetta or guanciale
1 large carrot
1 large celery stalk
1 medium onion
1 medium garlic clove
1 teaspoon of dry oregano
100 g minced beef
100 g minced pork
3 tbsp tomato paste
1 glass of dry red wine
1/2 cup beef stock
2 medium-large tomatoes
1 parmesan crust (I normally save some when I finish the parmesan and freeze it until I need it)
1 bay leaf
Salt and pepper

To serve:
200-400g fresh or dry egg tagliatelle (100g per person)
Freshly grated Parmesan


Instructions

Start with fresh pasta! 💛 Of course you can use store bought, but if you really want to impress (or just treat yourself bc you f*cking deserve it) then you can make your own home made tagliatelle in just half an hour. You can easily make it an hour or so before your bolognese is ready.


My favourite homemade tagliatelle

My favourite homemade tagliatelle


1.

Prepare: Chop 50 g pancetta or guanciale into about 1 cm size pieces. Then finely chop 1 large carrot, 1 large celery stalk, 1 medium onion, 1 medium garlic clove and roughly chop 2 medium-large tomatoes.


I buy this beautiful guanciale at the Market on Boxhagener Platz in Friedrichshain

I buy this beautiful guanciale at the Market on Boxhagener Platz in Friedrichshain


2.

Heat 50 g butter in a large pan, add your guanciale or pancetta, carrot, celery, onion, garlic and 1 teaspoon of dry oregano, mix and fry gently for about 10 minutes until fragrant. 


You want the veggies to fragrant but not browned

You want the veggies to fragrant but not browned


3.

Add 100 g minced beef & 100 g minced pork to the pan, season with salt & pepper (just a little, since the pancetta is already quite salty), and stir with a wooden spoon to break them up into small chunks. Cook for about 10 minutes to brown the meat. Stir in 3 tbsp tomato paste – make sure that all of the meat is covered and is now a slight brick-red colour. Add 1 glass of dry red wine and let bubble for a few minutes until the alcohol evaporated and the liquids reduce. 


1 glass of dry red wine. The rest you drink.

1 glass of dry red wine. The rest you drink.


4.

Add 1/2 cup beef stock, 2 medium-large tomatoes, 1 parmesan crust and 1 bay leaf. Cover and leave to simmer on low heat for at least 4 hours. The longer you let it cook the better the taste – I normally cook it for around 4 – 6 hours for the best results. Add more stock if the mixture becomes dry. At the end of the cooking time, get rid of the bay leaves and the parmesan crust and season to taste with salt and pepper.


That’s how your ready ragù should look like!

That’s how your ready ragù should look like!


5.

Cook the tagliatelle in boiling salted water (the water should be as salty as the sea!) Until al dente, then drain and mix with the sauce. Serve with freshly grated parmesan.


Ragù alla Bolognese with fresh homemade tagliatelle

Ragù alla Bolognese with fresh homemade tagliatelle

Enjoy ❤️


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12 thoughts on “My Ragù alla Bolognese

  1. I have been lucky enough to have had Marina cook this for me. It was a life-changing bolognese!! So glad she has finally created this blog so we can all profit from her knowledge and get inspired. Will be making Marina‘s bolognese soon!

  2. This looks fantastic. I have to ask: do you use home-made beef stock, and how much of it do you need for this recipe?

    1. Thank you so much Fred!

      I only use about half a cup, and maybe a tiny bit at the end if it gets a bit dry – but that almost never happened! So in this case I think it’s totally fine to use store bought stock 🙂 Of course if you have some handy then I’m sure that it will make it even better ❤️

      Hope this helps and I’m really curious to hear if you try it!

      Marina

  3. I made a massive amount and stored it in the freezer. I’ve had a few batches lately, tastes so good 🙂

  4. Hi Marina, so excited to make this!! I have hear great things about this ragu 🙂

    I just wanted to ask two questions.

    • Should I chop the tomatoes before adding them?
    • Is it 1 glass or 1/2 bottle of wine?

    Thanks! <3

    1. Hi Clare!

      I’m so exited that you’re making it! 😍
      To your questions:
      – Yes you should pre chop the tomatoes before adding them, sorry I should have made that clear, I’ll correct it! ☺️
      – 1 glass of wine for the amount that’s mentioned above (I made double the amount in the picture, I see now why that’s confusing!)

      Hope you’ll love it! ❤️

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