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Bolognese Sauce

Ragù alla bolognese, the slow-simmered meat sauce of Bologna: a fine soffritto and pancetta softened in olive oil, beef and pork minced coarse and browned, milk for softness, white wine, and just enough tomato, cooked down for two hours until glossy and rich. Enough for one generous plate of tagliatelle.

Mains25g+ proteinUnder 20g carbs
155 min15 prep · 140 cookEasy794 kcalper serving
Bolognese Sauce

Instructions

  1. Chop 30 g of onion, 30 g of carrot and 25 g of celery to an even fine dice, no bigger than 3 mm, and chop 30 g of pancetta almost to a paste. Keeping the soffritto fine is what lets it melt into the finished ragù.
  2. Warm 1 tbsp of olive oil in a small heavy-based pan or earthenware pot over low heat. Add the pancetta and render it gently for 3-4 minutes, then add the soffritto and sweat for 10-12 minutes, stirring often, until completely soft and sweet but not browned.
  3. Raise the heat to medium-high and add 100 g of beef mince and 50 g of pork mince. Break the meat up with a wooden spoon and cook 8-10 minutes, until the released liquid has gone and the meat sizzles and takes on a light brown colour. Season with a little salt and pepper.

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Per serving

794kcal
40gprotein
20gcarbs
58gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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