Authentic Italian Spaghetti Bolognese (Ragù alla Bolognese)

Name: Authentic Italian Spaghetti Bolognese (Ragù alla Bolognese)
Prep time: 25 min
Cook time: 150 min
Total time: 180 min
Yield: 5
Cuisine: Italian
Ingredients: 400 g minced beef (15% to 20% fat content for optimal moisture and flavor); 150 g pancetta (finely diced (or unsmoked streaky bacon as a substitute)); 2 tbsp extra-virgin olive oil (or 30g unsalted butter); 1 medium yellow onion (finely diced); 2 stalks carrots (finely diced); 2 stalks celery (finely diced); 2 cloves garlic (minced); 150 ml dry white wine ((such as Pinot Grigio or Sauvignon Blanc)); 200 ml whole milk ((a traditional Bolognese secret that tenderizes the beef and softens acidity)); 400 g canned crushed San Marzano tomatoes ((or a passata)); 200 ml rich beef stock; 1 leaf fresh bay leaf; 2 pinch fine sea salt (to taste); 3 pinch freshly cracked black pepper (to taste); 500 g high-quality bronze-die extruded spaghetti ((bronze-die creates a rough texture that grips the sauce)); 50 g Parmigiano-Reggiano cheese (freshly grated, to serve)

by J_C • 2026

Why some badges are missing

Not vegan: minced beef → try chestnut mushrooms (or green lentils)
Not vegetarian: minced beef → try chestnut mushrooms (or green lentils)
Not gluten-free: high-quality bronze-die extruded spaghetti → try gluten-free pasta
Not dairy-free: whole milk → try oat milk
Not low-FODMAP: high-quality bronze-die extruded spaghetti → try gluten-free pasta
Not low-histamine: pancetta
Not kidney-friendly: minced beef

Based on listed ingredients — always check labels for allergies.

About this recipe

Originating from Emilia-Romagna, Italy, authentic spaghetti Bolognese is anchored in a rich, slow-simmered ragù alla Bolognese. Unlike hurried weeknight versions laden with tomato purée, this traditional masterpiece relies on a patient foundation of finely diced sofrito, pancetta, minced beef, white wine, and whole milk. Simmered gently for hours, the milk tenderises the meat while the wine cuts through the richness. Paired with rough, bronze-die spaghetti that clings to the luscious sauce, it stands as an enduring emblem of Italian culinary patience, family tradition, and artisanal craftsmanship.

Prep

25m

Cook

150m

Rest

Serves

Rating

—

Total time · 2h 55m

Ingredients

Kitchen Help

Shopping list

400 g minced beef — 15% to 20% fat content for optimal moisture and flavor
150 g pancetta — finely diced (or unsmoked streaky bacon as a substitute)
2 tbsp extra-virgin olive oil — or 30g unsalted butter
1 medium yellow onion — finely diced
2 stalks carrots — finely diced
2 stalks celery — finely diced
2 cloves garlic — minced
150 ml dry white wine — (such as Pinot Grigio or Sauvignon Blanc)
200 ml whole milk — (a traditional Bolognese secret that tenderizes the beef and softens acidity)
400 g canned crushed San Marzano tomatoes — (or a passata)
200 ml rich beef stock
1 leaf fresh bay leaf
2 pinch fine sea salt — to taste
3 pinch freshly cracked black pepper — to taste
500 g high-quality bronze-die extruded spaghetti — (bronze-die creates a rough texture that grips the sauce)
50 g Parmigiano-Reggiano cheese — freshly grated, to serve

Tools

· heavy-bottomed Dutch oven
· large saucepan
· wooden spoon

Instructions

Step by step

1
Heat the olive oil in a heavy-bottomed Dutch oven or large saucepan over medium heat. Add the finely diced pancetta and sauté gently for about until the fat renders out and the pancetta pieces turn lightly golden and crisp around the edges.
2
Add the finely diced yellow onion, carrots, and celery directly to the pancetta fat. Cook slowly over medium-low heat, stirring frequently, until the vegetables are completely soft, sweet, and translucent (about ). Do not let them brown aggressively. Stir in the minced garlic and cook for just until fragrant.
3
Add the minced beef to the pan. Break the meat apart with a wooden spoon and cook over medium-high heat until the beef is thoroughly browned and all its natural liquid has completely evaporated, leaving the meat sizzling in the fat.
4
Pour in the dry white wine. Scrape up any delicious browned bits stuck to the bottom of the pot. Simmer uncovered until the wine has completely evaporated (about ), which cooks off the sharp alcohol bite while leaving behind deep flavor.
5
Pour in the whole milk. Reduce the heat to medium and simmer gently, stirring occasionally, until the milk has been completely absorbed and evaporated by the meat. This traditional step is crucial: it infuses the beef with moisture and neutralises the acidity of the tomatoes.
6
Stir in the crushed San Marzano tomatoes, beef stock, and bay leaf. Season with a pinch of sea salt and black pepper. Turn the heat down to the absolute lowest setting, cover the pot with a lid (leaving a tiny gap for steam to escape), and simmer very gently for at least 2 hours, stirring occasionally. If the sauce begins to dry out too much, add small splashes of water or warm stock.
7
Bring a large pot of generously salted water to a rolling boil. Add the bronze-die spaghetti and cook according to package instructions until al dente (firm to the bite). Reserve a small cup of starchy pasta water before draining.
8
Toss the drained spaghetti directly into the warm, rich ragù over low heat. Add a splash of the reserved starchy pasta water and a generous handful of grated Parmigiano-Reggiano. Toss vigorously for until the sauce clings perfectly to every strand of pasta. Serve immediately with extra grated Parmesan on top.

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Tagged

#dinner #beef #Meat #Italian #pasta #Family Favourites #lunch

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Edit on 2026-10-16

Edited 10/16/2026, 4:50:23 PM

Edit on 2026-10-16

Edited 10/16/2026, 4:51:10 PM