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Italian
ItalianSpaghetti Bolognese
A weeknight classic shown three ways — from a quick store-cupboard version to a slow-cooked ragù with soffritto and red wine.
Nut-free
Contains alcohol
Ultimate version
A true ragù: pancetta, three meats, red wine and a slow three-hour cook.
Per serving£6.10
Total cost£12.20
Time4 hr
Ingredients for 2
- Ragù
- 60 g pancetta , diced
- 150 g beef chuck mince
- 150 g pork shoulder mince
- 150 ml dry red wine
- 200 ml beef stock , hot
- 400 g San Marzano tomatoes , passed through a sieve
- 1 bay leaf
- Soffritto
- 1 onion , fine dice
- 1 carrot , fine dice
- 1 celery stick , fine dice
- To serve
- 200 g fresh tagliatelle
- 30 g Parmigiano-Reggiano , grated
Method
- Render the pancetta in a heavy casserole until golden, then remove and set aside.
- Sweat the soffritto in the rendered fat over low heat for 15 minutes.
- Increase the heat, add both minces and brown deeply — colour is flavour. Return the pancetta.
- Pour in the red wine and reduce by half, scraping the base of the pan.
- Add the passata, stock and bay leaf and bring to a bare simmer.
- Cook uncovered on the lowest heat for 3 hours, topping up with stock if it tightens, stirring occasionally.
- Cook the tagliatelle, toss with a ladle of ragù and a knob of butter, then plate with more ragù and Parmigiano.
Equipment
- heavy cast-iron casserole
- pasta pan
The three ways, side by side
Budget
Value mince, tinned tomatoes and dried herbs — quick and cheap.
Better
Soffritto base, better mince and a splash of milk for a rounder sauce.
Ultimate
A true ragù: pancetta, three meats, red wine and a slow three-hour cook.
