A proper bolognese ragu develops its deep, rich flavour through long, slow cooking.
Onion, carrot and celery are finely diced and softened in oil. The ground beef is added and browned thoroughly.
Tomatoes and a splash of liquid are added, then the sauce is simmered over low heat for a long time.
The pasta is cooked separately, then tossed with the sauce.
Served with freshly grated cheese.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.