How-To Guides

How to Make Slow-Cooked Bolognese Sauce (Ragù alla Bolognese)

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Plate of pasta topped with slow-cooked bolognese sauce (ragù alla bolognese) and grated Parmesan

This is my recipe for a traditional ragù alla bolognese, a slow-cooked bolognese sauce made with beef and pork mince, with chopped chicken livers folded in towards the end. The result is rich, deep, and properly delicious.

Spaghetti bolognese, or spag bol, is cooked in homes up and down the country, yet many versions have drifted from the ragù of Emilia-Romagna. Since the post-war years, when writers like Elizabeth David brought Mediterranean flavours to British kitchens, the dish has evolved, sometimes far from its roots. This recipe aims to reconnect with the classic method of a true ragù alla bolognese, the kind that rewards time and gentle heat.

I am not from Bologna, nor Italian, and I make no claim to authority. There are many valid interpretations of bolognese sauce. This is mine, a step-by-step approach that delivers a slow-cooked ragù for tagliatelle or lasagne with real depth of flavour.

Serves 6-8

Ingredients

Method

  1. Set a large casserole or heavy-bottomed pan over a medium heat. Add a splash of olive oil and the pancetta pieces. Cook for 2 to 3 minutes to render plenty of fat.
  2. Increase the heat. Add the beef and pork mince in 2 or 3 batches and brown well. Leave each batch undisturbed at first to colour, then break up with a spoon. Lightly season with salt. Once browned, transfer to a plate and repeat with the remaining mince.
  3. Reduce the heat. Add the onions, garlic, carrots and celery with a pinch of salt. Cover and cook gently for 15 to 20 minutes, stirring regularly, until soft and sweet but not coloured.
  4. Stir in the tomato purée and cook for 2 minutes until it turns a deeper brick red. Return the browned mince and pancetta to the pan and mix well.
  5. Pour in the white wine and cook for 5 minutes to reduce. Add the beef stock and bring to a gentle simmer.
  6. Wrap the bay leaves and rosemary in the pancetta rind, tie with string, and add to the pan along with the Parmesan rind.
  7. Regulate the heat so the ragù barely simmers and cook for 1½ to 2 hours, stirring occasionally, until thick and glossy.
  8. Add the chopped chicken livers and cook for 10 minutes. Take the pan off the heat.
  9. Remove the herb bundle and Parmesan rind. Add the butter and a few good grinds of black pepper, then stir to combine.
  10. Taste and adjust the seasoning. Serve with al dente pasta and plenty of grated Parmesan.

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For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.