Monday 20 November 2017

The authentic Spaghetti Bolognese

This recipe is from Roberto Morsiani, a great chef who actually comes from Bologna, so trust me, he knows how to make it.

This recipe would make enough sauce to cover a 500g packet of pasta plus there'd be some left over for another day.


-250g of minced pork, loin or neck

-400g minced lean beef

-100g minced pancetta

-50g diced Parma ham

-75g cubed salsiccia (fresh Italian sausage)

-125g finely chopped onion

- 75g finely chopped carrot

- 50g finely chopped celery

-1 glass of red wine

-150g of tomato paste

- 400cl of meat stock

- salt and pepper

- 2 tablespoons of olive oil


1. Use a heavy deep pan with a lid. Put 30g of olive in the pan and place on a high heat. Add the pancetta, stir continually with a wooden spoon and let it cook until crisp.

2. Take the pan from the heat and remove the pancetta, setting it aside. Put the pan back on the heat and add the onion, the carrot and the celery. Lower the heat and cook the vegetables, stirring occasionally. When the colour has deepened, add the chopped salsiccia.

Stir and let the flavours mix for about 5 minutes, then add the minced pork. Stir well, then add the minced beef and at a high heat let the meats brown.

Purists can cook the minced beef and pork separately, then add them to the vegetables. The reason is that they will brown better on their own than they will when cooked with the vegetables. It's not vital, but it does improve the dish.

3. Once the meats have browned, add the cooked pancetta that you set aside, and add the glass of red wine. Let this evaporate, then add the tomato paste. Take care that the paste doesn't stick by stirring well.

4. After about 3-4 minutes add half of the meat stock, stir well and reduce the heat until the sauce barely simmers. Cover the pan, leaving a space for venting, and let the sauce reduce while it darkens and the flavours intensify. The longer this process takes, the better the sauce will be.

Gradually add the rest of the stock, a little at a time, letting the sauce reduce between each addition. Add the diced Parma ham half an hour before the cooking is complete.

5. When the sauce is ready remove it from the heat, cover the pan with its lid, and let the sauce rest. The longer it rests, the more intense the flavours will be. The day after it's made, it's at its best.

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