Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Meat
Sauce
Pasta
Equipment
Heavy pot with lid; pasta pot; sieve; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soften the vegetables · About 10 min
- Heat 25 ml olive oil; cook 150 g onion, finely chopped, 100 g carrot, finely chopped and 80 g celery, finely chopped for 8–10 minutes. Add 10 g garlic, minced; stir for 1 minute.
Brown the mince
- Add 500 g minced beef, ¾ tsp salt, ½ tsp black pepper; cook for 8–10 minutes, breaking up clumps.
Check: Minced beef must reach 71°C / 160°F.
Simmer · About 70 min
- Add 400 g crushed tomatoes, 150 ml milk, 200 ml water, 1 bay leaf; bring to a gentle simmer. Partly cover and cook for 60–70 minutes, stirring every 15 minutes. Add a little hot water if it dries out.
Check: The sauce is thick and the vegetables are tender. Remove the bay leaf.
Cook and serve · About 12 min
- Boil 2500 ml water with 1 tsp salt; cook 350 g spaghetti for its packet time. Drain; toss with the hot sauce.
Tips
- Cut the vegetables finely for an even sauce.
- Simmer gently so milk does not catch on the bottom.
Substitutions
- Use minced mutton instead of beef; keep the 71°C / 160°F check.
- Use unsweetened oat milk instead of dairy milk.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Cook the sauce one day ahead and chill promptly.
- Boil pasta on the serving day.
FAQ
Is this traditional ragù alla bolognese?
It is a home adaptation served with spaghetti. Regional ragù methods and pasta choices vary.
Can I shorten the simmer?
The mince cooks earlier, but the longer simmer softens vegetables and thickens the sauce.
Can I freeze the sauce?
Yes. Freeze cooled sauce separately from the pasta for up to two months.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
