6

20m

Prep

90m

Cook

110m

Total

6

Serves

Onion — fine dice

Carrot — fine dice

Celery — fine dice

Parmesan — to serve

Brown the beef hard in a dry hot pot, breaking it up, until real fond forms, 8 minutes. Remove.

💡

Grey meat makes grey sauce. Let it sit and sear before stirring.

Soften onion, carrot, and celery in olive oil 8 minutes; add garlic and tomato paste and cook until brick-red.

Deglaze with wine, return the beef, add tomatoes and bay, and simmer on the lowest bubble for 75 minutes, adding the milk halfway.

💡

The milk is traditional Bolognese practice — it mellows the acidity and tenderizes the meat.

Cook the spaghetti in salty water, toss with the ragù and a splash of pasta water, and serve under parmesan.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Sangiovese — Chianti is the law in Bologna's general direction.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

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Crusty bread or buttered rice

·

A sharp green salad

·

Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat