The Ultimate Authentic Bolognese (Ragù alla Bolognese)

Slow, simple, and sensational – the Italian way to do comfort food right.

There’s something deeply comforting about a good Bolognese. But if you’ve grown up with the classic British version - quick-fried mince and a jar of sauce - you’ve been missing out.

In Italy, Ragù alla Bolognese is not just a recipe, it’s a ritual. It’s stirred slowly, gently, and with purpose. It’s never rushed, never loud, and certainly never served with spaghetti (I know - I was shocked too).

The real deal? It’s silkier, richer, and far more elegant than the versions many of us grew up with. And surprisingly, it fits beautifully within The Britalian Diet - high in protein, low in sugar, and perfect for slow Sundays or batch-cooking days when you want a fridge full of options.

Here’s the version I make again and again - the ultimate, authentic Bolognese, just as an Italian nonna would approve.

Authentic Bolognese (Ragù alla Bolognese)

Serves 6 | Prep: 15 mins | Cook: 2–3 hours (mostly unattended)

Approx. 360 kcal per serving (sauce only)

Ingredients

• 1 tbsp olive oil

• 25g butter

• 1 medium onion, finely chopped

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 2 garlic cloves, finely chopped

• 400g beef mince (ideally 15–20% fat)

• 200g pork mince

• 150ml whole milk

• 150ml dry white wine

• 2 tbsp tomato purée

• 300ml passata or finely chopped tomatoes

• Salt and black pepper

• A pinch of nutmeg (optional but traditional)

• Whole milk, stock or water (as needed during simmering)

  
  

To serve:

• Tagliatelle (the traditional choice) or pappardelle

• Freshly grated Parmigiano-Reggiano

  
  

Method

1. Build the flavour base.Heat the olive oil and butter in a heavy-based saucepan over low heat. Add the onion, carrot, celery and a generous pinch of salt. Cook gently for 10–15 minutes until the vegetables are very soft and sweet but not browned.

   
   

2. Add the meats.Increase the heat slightly and stir in the beef and pork mince. Cook until browned all over, breaking up any lumps with a wooden spoon.

   
   

3. Add the garlic and milk.Stir in the garlic and cook for 1 minute. Then pour in the milk and let it simmer gently until absorbed (about 10–15 mins). This helps mellow the acidity of the tomatoes and tenderises the meat.

   
   

4. Deglaze with wine.Add the white wine and let it bubble away until mostly evaporated. Don’t rush this part - it adds depth.

   
   

5. Tomato time.Stir in the tomato purée and passata, then add a pinch of nutmeg if using. Season well. Bring to a gentle simmer.

   
   

6. Simmer low and slow.Reduce the heat to low and partially cover. Let the sauce gently bubble away for at least 2 hours, ideally 3. Stir occasionally and top up with a splash of water, milk or stock if it gets too dry. You want a rich, almost creamy sauce with no liquid pooling at the edges.

   
   

How to Serve It (The Italian Way)

• Always with tagliatelle or pappardelle. Flat egg pasta holds the sauce beautifully – spaghetti just won’t do.

  
  

• No herbs, no garlic bread, no cheese in the sauce. Italians add Parmigiano at the table - and never in the pan.

  
  

• Wine pairing: A glass of Chianti or Barbera makes a joyful companion.

  
  

• Portion size: A small bowl is all you need - it’s rich, satisfying, and balanced.

  
  

Britalian Tip: Batch Now, Feast Later

This ragù freezes beautifully and actually tastes better the next day. Portion it into containers and freeze for midweek meals that taste like you’ve been cooking all day - without the faff.

Why It Works With The Britalian Diet

• Naturally satisfying. The combination of fats, slow-digesting proteins and slow-cooked veg keeps you full and happy.

  
  

• Flexible. Serve it with pasta, courgetti, polenta or even a baked potato. You do you.

  
  

• Rooted in joy. Italians don’t skip meals or punish themselves. They cook with care and eat with love – and that’s exactly what The Britalian Diet is all about.

  
  

Final Thoughts

Bolognese, when done the Italian way, isn’t about piling on cheese or sloshing on sauce. It’s about balance, flavour, and patience. This recipe invites you to slow down, stir gently, and fall in love with real food again.

If you make this ragù, I’d love to see it! Tag me @thefrancescabell on Instagram or TikTok and use the hashtag #BritalianDiet.