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Italian

Ragù

The slow-simmered Bolognese meat sauce: a fine soffritto, minced beef and pork browned with pancetta, loosened with white wine, a little tomato and milk, then cooked down for two hours until dark, glossy and thick enough to cling to fresh tagliatelle.

Lunch & dinner25g+ proteinUnder 20g carbs
170 min20 prep · 150 cookMedium661 kcalper serving
Ragù

Method

  1. Chop 30 g of onion, 25 g of carrot and 20 g of celery into a very fine, even dice — pieces no bigger than 3 mm, so they melt into the sauce. Cut 20 g of pancetta into tiny cubes.
  2. Warm 1 tbsp of olive oil in a small heavy-based pan or earthenware pot over medium-low heat. Add the pancetta and render it for 3–4 minutes until the fat runs and the cubes are pale gold, then tip in the soffritto with a pinch of the salt and sweat for 10–12 minutes, stirring, until soft and sweet but not coloured.
  3. Raise the heat to medium-high and add 100 g of minced beef and 40 g of minced pork. Break the meat apart with a wooden spoon and cook 8–10 minutes, letting it stick and catch a little, until no pink remains and there are brown crusty patches on the base of the pan.

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Per serving

661kcal
32gprotein
15gcarbs
49gfat
3gfibre

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

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