The Ultimate Bolognese Authentic
A deep, savory, slow-cooked masterpiece from the heart of Italy. Master the art of real Italian Ragù alla Bolognese with this time-tested method.
Prep: 20 Mins
Cook: 3 Hours
Serves: 4 People
Ingredients
- The Meat: 300g Ground Beef + 300g Ground Pork
- The Veggies: 1 Onion, 1 Carrot, 1 Celery Stalk (The Soffritto)
- The Oil: 2 tbsp Bodrum Extra Virgin Olive Oil
- Dairy: 200ml Whole Milk (The secret to tenderness)
- The Base: 800g Tomato Passata + 2 tbsp Bodrum Paste
- Seasoning: Bodrum Salt, Black Pepper, Nutmeg, and Butter
- Pasta: 500g Bodrum Spaghetti
Instructions
- Prepare the Soffritto: Heat Bodrum Olive Oil and butter in a heavy pot. Add finely minced onion, carrot, and celery. Cook on low for 10 minutes until translucent.
- Brown the Meat: Turn the heat to medium-high. Add the beef and pork. Cook until well-browned and any released water has evaporated.
- The Milk Step: Pour in the milk and add a pinch of nutmeg. Simmer until the milk has evaporated completely. This coats the meat fibers and keeps them incredibly soft.
- The Acid: Add 150ml of dry wine. Let it bubble away until the sharp alcohol scent disappears and the liquid is reduced.
- The Long Simmer: Stir in the Bodrum Paste and passata. Bring to a very low simmer. Cover partially and cook for 3 hours. Patience is your best ingredient!
- Serve: Boil your Bodrum Spaghetti "al dente." Mix the pasta directly into the sauce with a splash of pasta water and a knob of butter before serving.
Pro Tip: True Bolognese is a "meat sauce," not a "tomato sauce with meat." It should be thick, rich, and oily. For an extra kick of umami, try using a tablespoon of Bodrum Mild Pepper Paste along with the tomato paste.
