Bolognese sauce

‘The tagliatelle of grandmother Pina, full of energy and vitamins’ sing the happy children eating their dinner made by mum or grandma. Yes, this is the classic recipe for Sunday with the family: we are talking of homemade Bolognese sauce. It's a dish whose preparation requires a bit of time. The sauce will obviously have to cook at least a couple of hours, while if you wish to make the pasta at home, depending on your skill and experience, everything will take a bit longer. The effort, however, is worth it! Making such a dish yourself will certainly be a most satisfying experience, and you will also delight those who eat it with you. Follow the recipe step-by-step and enjoy!


  • minced beef 350 grams
  • passata 400 grams
  • celery A celery stalk
  • carrots A carrot
  • onions A white onion
  • bay leaves A bay leaf
  • salt
  • pepper
  • eggs 3 units
  • Italian 00 flour 300 grams
  • extra virgin olive oil A tablespoon of extra virgin olive oil
180 minutes Total time
180 minutes Active time
Serves 4 persons
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Finely chop the celery, carrot and onion, and fry very slowly with a drizzle of olive oil in a heavy saucepan. Add the meat and let it brown. Add the wine and wait for the alcohol to evaporate. Then add the tomatoes, salt, pepper, bay leaf and a glass of water. Cover and simmer for two hours. When the sauce is ready, you can freeze or keep in the refrigerator for a few days. Alternatively, use it immediately with tagliatelle. To make the tagliatelle, mix the eggs and flour at the rate of one egg per 100 grams of flour; add a tablespoon of olive oil and a pinch of salt. Make a ball and let it sit for fifteen minutes. Then roll out the dough into sheets before cutting into tagliatelle strips. Cook the pasta in boiling salted water into which you have added a trickle of olive oil. Cooking fresh pasta takes around 4 minutes. Mix with the sauce and finish with plenty of parmesan cheese.

When serving the tagliatelle with the meat sauce, bring some grated parmesan cheese to the table to sprinkle over the pasta. You can store the sauce in the fridge, closed tightly, for 2-3 days at most.
The etymology of the word ‘ragù’ comes from the French ‘ragout’ which means ‘to awaken the appetite’. It is also not generally served with spaghetti, as in the UK!

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