Nigel Slater's Really Good Spaghetti Bolognese Recipe on Food52 (2024)

FAQs

How does Gordon Ramsay make the best spaghetti bolognese? ›

A Bolognese - actually Alla Bolognese, meaning in the style of Bologna - is a pasta dish served with a ragu of beef and pancetta. The Italians usually make it with a fresh pasta like tagliatelle, fettucine or pap... It is Spag BOL, actually, and it is an easy term of reference, that is all.

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.

Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.

"A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced," Chiarello explained to Epicurious.

Whereas true Bolognese is just as much about the aromatic base of vegetables as it is the meat, Italian-American versions are very meat-heavy (and often use red wine) and more reminiscent of southern Italian dishes.

Yes, milk is an essential ingredient in ragù. It must be added a little at a time, at the end. The quantity varies according to the quantity of meat used. Add a little at a time and mix the meat well, until the milk is completely absorbed by the sauce.

Marcella Hazan wrote that any cook can achieve a great ragù by being careful about a few basic points. First, the meat should not be from too lean a cut; the more marbled it is, the richer the ragù it makes. The most desirable cut of beef is the neck portion of the chuck.

Which meat is best for bolognese? ›

Pork: Pork shoulder is a good choice for this sauce because it has a good balance of fat and meat, and also breaks down during cooking to add flavor. Veal: Veal is often used in Bolognese sauces because it adds a light, delicate flavor and tender texture.

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

Why should you add sugar to your spaghetti sauce? If the tomatoes are too acidic or you add wine to the sauce, and you don't plan on cooking it for hours like an authentic Sunday Sauce, then a teaspoon of sugar can help reduce the acidity.

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well. Add ground beef, a large pinch of salt and a few grindings of pepper.

Like most recipes the longer you leave it to slowly cook the better the flavour will be but this can also be knocked up with in an hour.

Sundried tomatoes are another great source of umami for a bolognese sauce. The concentrated tang of sundried tomatoes will add an especially complex taste that's both sweet and smoky, and that flavor will tie the overall taste of your bolognese together.