← Back to recipes

modern-ragu-alla-bolognese

This is a classic ragù in the traditional slow-cooked style — rich, silky, and deeply savoury rather than overly tomato-forward. The texture should be soft and cohesive, designed to coat the pasta rather than sit as a loose sauce. In this version, I used freshly minced Wagyu chuck to explore the texture. The result was exceptionally tender and almost melting. That said, regular beef chuck works perfectly well and remains the standard choice. Pork neck is included for balance, adding sweetness and additional fat for depth. This is not a quick sauce. It requires slow, gentle cooking for 3–4 hours over very low heat. Rushing the process results in a watery or harsh finish. The goal is a thick, concentrated ragù where the milk, wine, and stock reduce gradually into the meat. You can pair it with homemade egg yolk pasta for a more luxurious result, or use high-quality store-bought pappardelle. Serves 4 as a main course, or up to 6 as a smaller first course. Difficulty: Medium

Ingredients