Spaghetti Bolognese: the original recipe and the quick version

Spaghetti Bolognese – or more precisely Ragù alla Bolognese – is one of the most iconic pasta dishes. The secret lies in slow, gentle simmering. Here is the original recipe plus a swift alternative.

From our selection Fig Jam Handmade, no preservatives. € 7,90 Discover → or build your own tasting box — free EU shipping over € 49

The classic Ragù

• 400 g mixed minced meat
• 1 onion, 1 carrot, 1 celery stalk (soffritto)
• 400 g crushed tomatoes
• a splash of red wine, extra-virgin olive oil

1. Sweat the finely diced vegetables in olive oil.
2. Add the minced meat and brown it well.
3. Deglaze with red wine, then add the tomatoes.
4. Let it simmer on low heat for at least 1.5 hours.

The trick for authentic flavour

Time is the most important ingredient: the longer the Ragù bubbles, the rounder the flavour. Traditionally, it’s served with Tagliatelle – Spaghetti are the internationally loved twist.

The quick version

Short on time? Sear the minced meat and stir in our ready-made Sugo Cilentano – in minutes you’ll have an aromatic sauce with true tomato soul. If you like it fiery, reach for the Sugo Piccante.