Ragu Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I make mine with hand-cut meat, and use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know…
(nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)
You will need
1 large, boiling pot of well-salted water
1 frying pan or wide casserole
Your pack serves 2 as a main and contains
 freshly made tagliatelle
 ragù bolognese, with some butter
 (inside pack 1) grated parmesan
Have ready a pan of boiling, well-salted (i.e. pleasantly salty, 1% or 10g salt/litre) water
- Pack 1: Put the tagliatelle into the boiling water. This will take about 2-3 minutes to cook (taste them often – we make our pasta by hand so the thickness, and therefore cooking time, can sometimes vary
- Pack 2: put the ragù Bolognese and butter into a frying pan or wide casserole. Add a ladleful of water (water from the pasta is easiest, and already hot), and set it on the hob to come to a simmer
- Drain the pasta when still a tad less cooked than you like it, reserving some of the cooking water.
- Add the pasta to the sauce, stir to mix, and cook it in the sauce for a minute, until correctly cooked to your taste. The sauce should be thick enough to coat the pasta but not dry or claggy – add more pasta water, as needed, if it gets too dry.
- Pack 3: Serve with a little grated parmesan on top
ENJOY! This is a robust plate, the creator had a full-bodied red wine in mind when he made it.
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, eggs, alliums, celery and SO2