Whether you’re after a classic Bolognese recipe, or something a little more gourmet (got 6-8 hours to spare?), these best Bolognese recipes will satisfy any tastebud.
Abigail Donnelly’s top tip for a great Bolognese sauce is “to go low and slow”: cook the sauce for up to two hours over a low heat for an intense flavour. Add bacon or pancetta for an extra meaty flavour.
The beef mince alternative
This recipe uses pork mince, cream and fresh rosemary. Add a little bite by serving it topped with chilli.
The new Bolognese
“It’s faster, lighter and easier than regular Bolognese. It’s a winner, I tell you.” says TASTE editor Kate Wilson. And if Kate says it’s so, you know it’s a winner! (Read more about her column on this recipe here.)
The home-made pasta
Serve this brilliant Bolognese with easy home-made pasta. It’s easier than you think!
What you’ve been calling “spag Bol” all these years, is in fact spaghetti incorrectly served with a meat ragù (meat slow-cooked with veg) that originated in Bologna. A proper ragù Bolognese needs a wider noodle like fresh pappardelle or tagliatelle, or a more robust shape like penne or rigatoni. An authentic meat ragù also has very little tomato and starts with the soffrito-diced onions, celery and carrot sautéed slowly in olive oil until fragrant.
This recipe takes between 6 and 8 hours to cook, so is best made when you have time on your hands. Use a slow-cooked, bone-in beef brisket for a flavoursome dish.
Try the ultimate ragù recipe here.
What is your favourite way to make Bolognese? Tell us in the comments below!