Recipe

Ragù alla bolognese

An authentic Italian ragù alla bolognese originating from the historic capital of the Emilia-Romagna region in northern Italy, Bologna.

Jan 31, 1976 1:00pm
  • 5 hrs cooking
  • Serves 4
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Ingredients

Ragù alla bolognese
  • 250 gram sliced hot pancetta, chopped coarsely
  • 20 gram butter
  • 800 gram beef chuck steak, chopped coarsely
  • 3/4 cup (180ml) dry red wine
  • 1 brown onion (80g), chopped finely
  • 1 carrot (120g), chopped finely
  • 1 stick celery (150g), trimmed, chopped finely
  • 10 gram dried porcini mushrooms
  • 10 fresh sage leaves (10g)
  • 1/3 cup (95g) tomato paste
  • 3 cup (750ml) beef stock
  • 1/3 cup (25g) finely grated parmesan cheese
  • 2 teaspoon finely grated lemon rind

Method

Ragù alla bolognese
  • 1
    Preheat oven to 150°C/300°F.
  • 2
    Cook pancetta in a heated large flameproof dish, stirring, until browned lightly.
  • 3
    Add butter and beef to dish; cook, stirring, until beef is browned. Add wine; cook, uncovered, for 5 minutes.
  • 4
    Add onion, carrot and celery with mushrooms and sage; cook, stirring, for 5 minutes. Add paste; cook, stirring, for 5 minutes. Add stock; roast, covered, for 4 hours. Uncover dish; return to oven, roast for 30 minutes.
  • 5
    Skim and discard excess fat from surface. Season to taste. Using two forks, shred meat coarsely.
  • 6
    Serve bolognese topped with cheese and rind.

Notes

To freeze: complete the recipe to the end of step 5. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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