Authentic Spaghetti al Ragù

Edgy October 28, 2016 0
Authentic Spaghetti al Ragù

Basically this is what you and I would call Spaghetti Bolognese but what you know as Spag Bol and what actually Spag Bol is are two entirely different things. Firstly, Spaghetti Bolognese isn’t called that in Italy, in fact if you go to Bologna you won’t find it anywhere on the menus. It isn’t even typically served on spaghetti in Italy, what you are looking for spaghetti al ragù and even then you’ll likely find it served with tagliatelle or other pasta’s before spaghetti.

When you bother to make this yourself and not get sauce from a jar and you actually make it yourself not only are you rewarded with great food but something that will really put to shame that junk you’ll be given in cheap chain restaurants or even your local Italian. I mean real ragù, has carrots, pancetta and celery in!

This little beauty serves 4 people:

To make this you will need:

  • 1 Onion Finely Chopped
  • 1 Large Carrot Chopped into centimetre cubes
  • 1 Large Celery Stick
  • 500g Minced Beef
  • 400g Passata
  • 1 Beef Stock Cube/Stock Pot
  • 130g Pancetta Cubes (Basically both sides of one of those double packs)
  • 2 Garlic Cloves – Crushed
  • Salt and Pepper
  • 125ml white wine (you read that properly)
  • 50ml Pasteurised Milk
  • 50g Parmesan Cheese
  • 25g Salt
  • 500g Spaghetti (fresh is better if you can get it but doesn’t matter if you can’t)
  • Making this bad boy!


    • Add the chopped onion and garlic into a large heavy based pan with some olive oil and cook on a medium heat until the onions are softened
    • Then add the carrot and celery and cook for a further 5 minutes.
    • Add the pancetta and minced meat to the pan and cook until the mince is cooked through.
    • Now add the passata to the ingredients and stir.
    • Add the Beef stock cube and stir in to the sauce.
    • Add the milk and white wine and stir
    • Season with salt and pepper
    • Leave to simmer on a low to medium heat for 20 to 25 minutes. (stir occasionally until it becomes pretty stodgy)
    • While its simmering adds the 25g Salt to a large pan of boiling water and cook the spaghetti.
    • Drain the spaghetti and put on plates. Put the ragù on top and garnish with the parmesan cheese.

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