Pasta with bolognese sauce (ragù)


H I  everybody! 🙂

First of all I would like to apologise if I have been a bit absent in these days, my life has changed when I started working full time, but nothing will stop me ( I’m writing you from my train to work! 😀 ). Now here I am, full of energy and lovely recipes!

Today we cook pasta with bolognese sauce, it is well-known all over the world and the cool thing is that it’s originating from my own region: Emilia-Romagna. This recipe is the result of many precious instructions coming directly from my amazing grandma’s table, grandma Ivana, and my boyfriend! Yes, he has a very practical mind and analyses everything in a very scientific way :). I’d love if you try, it’s super easy, my mentor (grandma ❤ ) always says that what makes the difference is the love you put in it –> we are a pretty romantic family 😀

Let’s start cooking!

  • Key ingredients: minced meat (I use beef, my grandma filet..which is the best you can do, but it’s a bit expensive)
  • Required time: 2 hours (a movie’s lenght 😀 ) for the sauce / 10 min for the pasta 
  • Number of people: 2 (the sauce is for more 6+..but you can keep it in the fridge or freezer)
  • Perfect occasion: Lunch


  1. Organise everything you need on the table :
    • 220 g of pasta (tagliatelle are the perfect match, but also penne or whatever you have in your pantry)
    • 1/4 of white onion
    • 1 carrot
    • 500 gr of minced meat
    • 1 cup of tomato sauce
    • 3 spoons of milk
    • 1/2 cup of wine
    • [extra virgin] olive oil
  2. Finely chop 1/4 of a white onion, the red onion and the carrot.. place them inside a pan with 2-3 spoons of olive oil. Cook it sloowly at low heat, stir them together with a wooden spoon. [to make it easier, I did used the double of ingredients and then put the half in the they’ll be already cut next time!]c1c2.JPG
  3. After 5 mins, when the onions have turned golden, add the minced meat and crumble it with your wooden spoon. Stir continuosly until the meat has lost its red (raw) colour for a brownish one, when it happens it means that it’s cooked and it will release a bit of water.  [Don’t add salt at this stage, it would dry off the meat and make it harder 🙂 ! ]c3.JPG
  4. Add 1/2 cup of wine (whatever you have at home, but not sweet), high a bit the heat and let it evaporate.2_8
  5. Add 3 spoons of milk (it softens the meat) and a cup of tomato sauce, until it seems reddish enough 🙂 turn the heat at minimum.. Add salt 1-2 pinches [not too much, because at the end wel’ll add some cheese which is salty] and stir. Cover the pan with the lid and let it cook slowly. From this moment on, check every now and then if it need more milk or wine [my grandma usually interchanges them, keeping in mind that the alcool has to evaporate!], stir and keep it fluid.2_9
  6. Choose a movie if it’s a raining day 🙂 or whatever you like..but staying at home 🙂 because it will take roughly 2 hours to be ready, but the more it cooks the more it become soft and tasty (my grandma: “after a while the love comes out of the meat 😀 isn’t she lovely??) it’s up to you..on the time you want to invest in good food 😀 (some guilt for you aha no..sometimes I am really lazy too!)
  7. When the sauce is almost ready, fill 3/4 of a medium pan with tap water, cover with a lid and place upon high heat to boil.
  8. Weight 200-220 g of pasta (it depends on your level of hunger:))
  9.  When the water start boiling,  add salt and then pasta. Stir them now and then, leave it cook al dente [it means to cook it for 10 mins (it depends on the pasta, but it should be written in the pack), but like a bit under-cooked instead of over-cooked]3 pasta
  10. When pasta is cooked, drain it and stir with the sauce.
  11. Serve the pasta with grated parmesan cheese, as much as you like it (it is essential!)

Hope you like it, it is a [super-easy] essential recipe to have! You can make bolognese sauce to have some ready sauces for your pasta, to eat some proteins, or… to make lasagne or pasticcio di maccheroni !! Don’t worry..I will show you how to do it 🙂 and if you have friends for dinner, they’ll appreciate it 🙂

Love from


disegno ragù.jpg



2 Comments Add yours

  1. mauri says:

    Non lo ho mai fatto con il latte so che ci sono due correnti di pensiero e’ sicuramente più delicato…proverò a farlo così anch’io 😊


    1. Grazie Mauri, mi fa molto piacere! Fammi sapere come ti sembra 🙂 con qualche cubettino di prosciutto è il top!


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