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Prep. Time

Cooking Time


Max 30 min

2-3 hours

serves 4-6



  1. Start with dicing carrots, celery and onion. Saute' in a bit of oil olive until translucent, add bay leaves, chopped herbs and mince.

  2. Cook mince until brown, add salt, pepper and wine. After wine evaporates, add tomato passata, tomato concentrate, a pinch of nutmeg and cloves.

  3. Leave ragu' to happily bubble away on low heat and stir occationally.

  4. Serve with fresh egg tagliatelle or pappardelle, reserving a little water from pasta and a sprinkle of Parmigiano Reggiano on top.

Bolognese ragu' is arguably Italian best known ragu' pasta sauce. Contray to a popular belief there is no garlic iand very little wine in true ragu' alla Bolognese. You can leave your ragu' bubbling away for hours, stirring it occasionally. Best served with tagliatelle.


  • free-range beef mince (5-10% fat) 560g

  • carrots 150g

  • celery 150g

  • onion 150g

  • tomato passata 330ml

  • tomato concentrate 15g

  • red wine 50ml

  • herbs (rosemary, sage, bay leaves) 5g each

  • salt 10g

  • pepper 1g

  • nutmeg, cloves a pinch

  • olive oil 3 tbsp


Invest into a good quality tomato passata, otherwise your ragu' will be acidic.

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