Ragu alla Bolognese (Michele, Reggio Emilia)

This is a traditional recipe of the Ragu alla bolognese, take out directly of my grandma cookbook. A yummy, meat-based Italian sauce very versatile, that is perfect to be used on lasagnas, cannelloni, and different types of pasta shapes. A must know of the Italian cuisine


  • 2 Celery starks
  • 1 Onion
  • 1 Carrot
  • 400 grams minced beef
  • 100 grams sausage 250 grams tomato sauce


  1. Cut the celery starks, onion and carrot in small dices and watch as the irish flag colors will slowly appear on your chopping board.
  2. In a medium-heated pan, add some olive oil and add all the cut vegetables at once with a pinch of salt. The salt will help to take out the water from the vegetables and will create the so called “soffritto” that is the base of all the flavours that we will add. 
  3. When you see the onions turning translucid, add the meat and increase the heat. The heat will sear the minced beef giving it some beautiful color (nothing worse that a gray cooked minced beef) and with a wooden spoon, break the meat in small pieces.
  4. Once the meat is cooked, add the tomato sauce, a pinch of pepper, basil, parsley and blow it a kiss. Cooking with love is always a good idea.
  5. Lower the heat as much as possible and let simmer for 1 hour with a lid on. This will prevent the water to fully evaporate and the gentle heat will give time to all ingredients to release their flavours.
  6. Once ready, it can be used right away or simply frozen for a later use (In that case, be patient and let it cool first otherwise your kids will be angry with you that their ice-creams melted in the freezer)

Posted by: Michele / Sales / Paris, France; Reggio Emilia, Italy

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