This Classic Ragu Bolognese is our most successful recipe to date and was given to Michela while filming ‘Simply Italian’ in Italy. So easy to follow the real secret to this dish is the simmering for 3 hours. It changes the taste as the meat is soft and tender and no tinned tomatoes are needed! You wont ever cook ragu any other way.
You can use dried pasta with this sauce if you don’t have time to make fresh pasta. Simply use about 1kg of pasta for 8-10 people. This recipe works brilliantly with tagliatelle. Avoid using spaghetti as a wider pasta holds the sauce better
This recipe is fantastic to make in a large batch and then freeze in individual portions – it takes time to make a really tasty ragu so it’s worth making lots so you can enjoy after a hard day’s work! Heat the sauce from frozen.
This recipe can be found in our book “Simply Italian: Cooking At Home with the Chiappa Sisters“
PREPARE your ingredients by finely chopping your pancetta, carrot, celery and onion
HEAT a large frying pan over a medium heat and fry the pancetta for 2 to 3 minutes until crisp.
STIR in the onion, carrot and celery and leave to sweat for 10 mins or until soft.
ADD the beef to the pan, stirring occasionally until it has browned all over.
POUR in the red wine and keep stirring for 2 minutes until the alcohol has evaporated.
ADD the tomato purée and stir into the sauce, then add 500ml of boiling water from the kettle and crumble in the beef stock cubes and the bay leaves.
SIMMER slowly for 3 hours with the lid ON to let the flavours intensify and the beef break down.
SEASON with salt and pepper if necessary