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Pasta alla Bolognese

2.5 hours

4 servings


gemiddelde waardering null uit 5, gebaseerd op 0 stemmen, beoordelingen

Bolognese pasta, a dish that takes both of us back to our younger years, when our mothers used to prepare this delightful dish that we eagerly dove into after a day of playing outside. Even though it wasn't the traditional Bolognese sauce but rather a Dutch variation, it was secretly quite delicious! It wasn't until later in life that we encountered the authentic Bolognese sauce, which we mastered thanks to a YouTube video. This surprisingly simple sauce becomes incredibly flavorful through the right chopping technique and the lengthy simmering process. Enrico shared this recipe with us, and we couldn't keep it to ourselves. Give it a try and transport yourself to the beautiful Italy! Oh, and don't eat this ragu with spaghetti; that's something you won't see Italians do often. Ragu alla bolognese is meant to be enjoyed with fresh egg pasta, like tagliatelle.


Preparation method

Preparation: Cut the ingredients to the right size

  • Finely dice the carrot, onion, and celery into as small pieces as possible of the same size

  • Chop the pancetta finely

Step 1: Prepare the ragu

  • Add a tablespoon of oil to the pan and briefly sauté the pancetta over medium heat until it turns lightly brown

  • Add the finely diced vegetables and sauté for 5 minutes

  • Add the ground meat to the pan and increase the heat slightly. Cook the meat until it's done

  • Pour in the red wine and mix well

  • Once the alcohol has evaporated, add the peeled tomatoes and stir everything together

  • Add a few ladles of hot broth

  • Reduce the heat to low and let it simmer for at least 2 hours.

  • Check every 20 minutes and add extra broth if needed

Step 2: Serve the ragu

  • Meanwhile, cook the tagliatelle according to the package instructions

  • After a minimum of 2 hours, remove the ragu from the heat and season with freshly ground pepper and salt

  • Serve the ragu with the tagliatelle and optionally sprinkle with some Parmesan cheese

Buon appetito! ('Enjoy your meal')
Try this recipe and let us know what you think!Try this recipe and let us know what you think!
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We got this recipe from Enrico. His family has owned an olive oil farm in Italy since the 19th century. Want to know more about this? Enrico will tell you all about it.


  • 300 grams ground pork and beef mix

  • 150 grams pancetta

  • 50 grams carrot

  • 50 grams onion

  • 50 grams celery

  • 300 grams peeled tomatoes

  • 100 ml red wine

  • 500 ml vegetable broth

  • 400 grams tagliatelle

  • Extra virgin olive oil

  • Salt and pepper to taste

  • Optional: Parmesan cheese for garnish

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