ragù alla bolognese




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250 g pasta

500 g minced beef

1 onion

1 carrot

1 celery

3 cloves of garlic

4 tbsp tomato purée

200 ml red or white wine

2 tsp thyme

2 tsp oregano



2 bay leaf

400-500 g canned tomatoes


In a pot, glaze onion, carrot, and celery (2/1/1 ratio) in olive oil at medium heat (5/9). After 1 minute, add garlic. Remove from pot.

Increase heat to high (9) and add meat. Add 2 four-finger-pinches of kosher salt and pepper. Cook stirring until fat is rendered and the meat is sizzling and all water content is gone.

Add tomato purée, mix, and cook for 30 seconds.

Add wine and deglaze. Scrape all the browned bits of meat that is stuck on the bottom of the pot.

Add vegetables, herbs, seasoning (2 four-finger-pinches of kosher salt and pepper), crushed tomatoes and water. Optional beef stock.

Lower heat to medium/low (4) and let simmer under lid for a minumum of 40 minutes.

Season with salt, soy sauce, balsamic vinegar, fish sauce or MSG if needed.

Serve with pasta and parmesan.




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