Bolognese ragu

We have been using this Marclla Hazan recipe for years in our restaurant. We serve it with deCecco tagliatelle , we also use it in our lasagne. The secret is is to simmer it for hours, just a slow, barely there simmer. I find it needs a minimum of 3 hours, a long time I know, but worth the wait, you won’t go back to your old, have the bolognese on the table in 45 minutes flat, ways !  Think of it as a stew, you have to simmer it for a long time to bring out the flavours. If you have to leave the house you can switch it off and resume when you get back. If you think it’s getting a little dry just add more water. I usually double the quantity when I’m making it at home and store half in the fridge for later in the week to make lasagne.

serves 4.


1/2 kg minced steak

2 onions

3 medium carrots

3 sticks of celery

1 tin of chopped tomatoes

100ml White wine

100 ml milk

1/2 whole nutmeg, grated

maldon salt and freshly milled black pepper

1. Fry finely chopped onions in olive oil , on a medium heat until soft, you want them translucent, not brown.

2. Add finely diced carrots and celery and cook for a few minutes.

3. Add minced steak and cook until barely changed colour.

4. Add a good pinch of salt.

5. Add milk and nutmeg and cook until well reduced, then add the wine, stirring occasionally until well reduced.

6. Add a tin of tomatoes and season generously with salt and pepper.

7. Bring it to the boil, then turn right down to barely a simmer, you want the surface to give the odd little plup! Water can be added if it gets to dry. Taste for salt and pepper before serving.