Ragu alla bolognese sauce done the RIGHT way!

Ragu alla bolognese sauce is one of the most abused recipes in the world in my view. I know, because I'm guilty of it as much as anyone else. And that is not to say that the adaptations of this sauce are not good, it's just generally the proper Italian way is always going to be better. Now this is not to be confused with bolognese alla napoletano, which is probably closer to a spaghetti bolognese than this as it's much more tomato based. However, a good ragu alla bolognese sauce is what we are making today, and honestly it is way better than any jarred crap you buy off the supermarket shelves, and a lot better for you. You will also be surprised at how few ingredients it takes to make a really good ragu alla bolognese sauce.

The only thing this sauce needs is time...lots of time. You cannot rush a sauce like this, so It's a good idea to batch cook a load of it and freeze if you want your bolognese fix anytime you want. this sauce needs a good few hours, 2 hours at least low and slow, if you can give it an extra hour or 2 then great. Like most slow cook dishes as well, it's better eaten the next day.

The pasta is also important. Ragu alla bolognese is a meat sauce, and so doesn't lend itself all that well to spaghetti. What you need as ribbon like pasta such as tagliatelle, pappardelle or fettuccine to allow the sauce to really coat the pasta. And please, make sure to mix some of the sauce in with the pasta, don't just take all that hard work you've put in making the ragu alla bolognese and just dump it on top.

To make my ragu alla bolognese sauce you will need:
Serves 4-5 with pasta
►150g of minced pork (ground pork)
►350g of minced beef (ground beef)
►100g of unsmoked pancetta (guanciale also good)
►200ml of dry white wine, or drinking wine of your choice
►2 small carrots
►1 large celery stick
►1 medium sized onion
►2 tbsp of tomato paste
►150ml of full fat milk
►150-200ml of chicken stock
►Salt and pepper
►Oilve oil if needed
►Cooked tagliatelle (about 150g per person)
►Freshly grated Parmesan to serve

Follow me here:

[ulfsark]

this is the authentic recipe, deposited.
Incredible, great work
many Italians don't even know it

[lancedeevine]

As an Italian, all I can say is... NICELY DONE, ADAM! Keep it going! Cheers from Italy!

[jahram]

No garlic. White wine. No herbs. Thank you this is ragu EDIT: why chicken stock 😢

[pamelataylor]

This looks fantastic and I’m definitely going to make this next time I make pasta it looks bloody scrumptious Adam. This one is going in my recipes, thank you. Have a great weekend.

[budgieboy]

Like you said: don't rush it, the longer it cooks, the better it tastes👍

[MarkLeeds]

I like Iceland frozen mince as there is non of that annoying clumping Lovely authentic recipe!👍 [I would add garlic - which I add to most things]

[doggobork]

Looks amazing Adam! Thank you for always giving out great dinner and lunch ideas!

[ad]

"If your not gonna drink it, why would you eat it" 😂😂😂

[DerhellsteSternvonallen]

Hey Adam, I made this today and it was absolutely flippin fabulous, finally a pasta dish I actually enjoyed!! Best news is I've also made a lasagne using the other half. Please keep doing what you do, love your recipes and presentation style, thanks 😉

[isaiah]

This is really doing my head in!!!! - milk & no red wine & no garlic

[lovechangesus]

made this, double batch... made a boursin cheese sauce with grape tomatoes, asparagus, then a small lasagna, then a gemelli pasta dish. my goodness, this was so good... delicate, rich, silky... just like you describe.

[MiddleAgedBrit]

I'm going to use this method in my next lasagne, 👍

[Tombalfe]

Adam, cheers mate. I have been using your recipe for a while now. All your recipes deliver amazing results. True to form this delivered as well. I thought I made a mean Bolognese until I tried yours. Far better results with less ingredients and no fannying about. Thank you.

[spitspotmichael]

Mmmm.... I like the looks of that mate. It's on the (ever growing) list. Well done Adam 👌👍

[shannonnava]

Nice video Adam! The bolognese looked amazing! I bet it was yummy. Hey you’re editing looks nice. The video seems clearer and I noticed the new touches. Nice apron btw

[jahram]

Once its a assembled a hand blender can reduce cooking time by half and makes it finer

[fergalclohessy]

Love your videos mate. great food and a really down to earth and fun guy

[ironryan]

Mines very close to this but I do add a tin of napolina peeled plum tomatoes, red instead of white wine, Worcester sauce (I can see it in the background) and some fresh thyme.
But there are many variations. 😊

[Chris]

You, sir, are a heroically talented man, a great video editor and supremely comedic. Flippin' love your stuff and your food! If anyone doesn't like your stuff I'll wade in and sort it. :-)

[dfstarborn]

LOL I didn't know Snake Plisken was a cat.