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Bolognese Ragú

4.5
17
Notes
3 hr cook
This bolognese ragù is rich, meaty and worth every minute. Red wine and pancetta give it a deep, savoury kick that clings perfectly to pasta. It's a winner.
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Bolognese Ragu Recipe
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Serves
6
Diced Pancetta
Onion
Carrot
Celery
Garlic
Bay Leaf
Fresh Rosemary
Beef Mince
Tomato Purée
Red Wine
Worcestershire Sauce
Chicken Stock
Chopped Tomatoes
Whole Milk
Olive Oil
Salt
Black Pepper

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    Notes
    (12)

    A
    AndréS T.
    6 days ago
    How fine should we chop the plum tomatoes? I think I left mine too chunky. Great recipe otherwise, I skipped the milk and let it simmer longer to thicken it.
    M
    Mob
    2 days ago
    (edited)
    ·
    Admin
    Hi AndréS! Thanks for flagging this! Please use a can of chopped tomatoes (these are pre-cut). We will update the recipe accordingly.
    S
    Shelley S.
    8 days ago
    Amazingly good. this put a new spin on my spag bol! who knew it could taste so good with milk!
    K
    Katie M.
    9 days ago
    honestly stunning! so much flavour. as others stated lots of liquid, I put less in as I had read reviews, still was a lot to simmer down but the longer it cooks the better!
    F
    Fozia A.
    10 days ago
    So delicious in a lasagna. I made a halal version without the pancetta and still came out full of flavour. I would love to see a “halal/kosher/pork-free” option when makin dietry selections in the app.
    B
    Ben M.
    12 days ago
    The celery doesnt appear on the ingredients list, which means another trip to the shops before I start
    M
    Mob
    9 days ago
    ·
    Admin
    Hey Ben, sorry about that! I've updated the ingredient list to correct this.
    A
    Alexandra M.
    21 days ago
    (edited)
    I swapped pancetta for chorizo, wine for homemade kombucha and milk for homemade kefir. I added black beans, collagen and nutritional yeast. we are all bouncing with energy now. really yummy!! 😋
    T
    Trang N.
    23 days ago
    Very tasty and flavorful! had to let it simmer for 2 hours since there was a lot of liquid, but it's worth it.
    D
    Dagmara D.
    24 days ago
    Amazing, really tasty and easy to make!
    S
    Shelley D.
    a month ago
    I'd like to swap out the milk for a dairy allergy, does that affect the consistency?
    J
    Jodie N.
    a month ago
    Hi Shelley! The main reason we use milk here is to aid in tenderising the meat - plant milks won't do this so in this case, I'd suggest omitting from the recipe, then slightly reduce the cook time!
    O
    Owen B.
    a month ago
    It takes a while to thicken, I also added a bit of flour after the 25 min simmer time, this sped things up!
    V
    Vikki S.
    2 months ago
    I think what to do with the Rosemary has also been accidentally omitted.
    .
    .
    2 months ago
    Im not sure why mine was still very watery after following all the instructions, after simmering for only 20-25 mins as instructed, it was runny. Had to add tomato paste to ticken it up a bit
    M
    Mob
    2 months ago
    ·
    Admin
    Hi! Thanks so much for your feedback. This ragú is on the saucier side so feel free to bring it to the boil at the end to thicken the sauce as much as you'd like.
    D
    Dan I.
    2 months ago
    Yes I think there might be a typo in suggested cooking time or a step missing in as it’s says 2.5 hour cooking time at the top but then only says simmer for 25 mins? I left it simmering for well over a hour but was worth it!! 👍

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