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How to make the most extra Ragu alla Bolognese

The icon of Bologna

· Recipes

We have a partnership deal with Bertazzoni and they have asked us to do 3 recipes from the foodie region of Emilia Romagna! What better way to start off by celebrating the key produces that comes from the region into one dish! You will be surprised how many of the famous worldwide italian produce comes from just this one region alone!

In this video, we share with you how to make the most extra Ragu Alla Bolognese, the OG of the bastardised Bolognese sauce as we go out of the way to make everything from scratch.


  • 1kg Mince (70% Beef, 30% Pork). Preferably home minced
  • 1 Onion, finely chopped 
  • 1 carrot grated
  • 3 Garlic gloves
  • 1 can of whole plum tomato
  • 1 glass of Red Wine
  • Pancetta
  • Rosemary
  • Parmiggiano Reggiano
  • Butter
  • Beef stock
  • Pasta, preferably homemade


  1. Render the fat from the pancetta and remove
  2. Brown the mince 
  3. Add carrot and onion and saute for a bit till fragrant
  4. Add garlic and deglaze with red wine
  5. Add tomatoes and beef stock 
  6. Stew for an 1 hour
  7. Head up a portion and mix with Pasta
  8. Enjoy!