Italian News Headlines 07-02-2023 - Opera houses across Italy are staging Verdi operas to raise money to help the Italian government buy the composer's home 'for the nation' --- Italy's exploration ship, 'Laura Bassi', has arrived at the southernmost point of the Antarctic ever reached by a ship --- Italy has achieved a historic double, winning Gold and Silver medals in the European pairs figure skating championships in Finland --- Work on the Appian Way near Rome has uncovered a life-size statue of Hercules, dating to the days of Imperial Rome --- Sofia Goggia has won the downhill ski race in Cortina d'Ampezzo to claim the 21st World Cup win of her career
Ragù alla Bolognese - Bolognese Sauce


Serves 4

  • 500g minced beef, or pork (or a mixture of both)
  • 50g thin cut pancetta, cut into small pieces
  • 1 garlic clove, finely chopped
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 large stick of celery, finely chopped
  • 1 bay leaf
  • 200ml white wine
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 200ml beef stock
  • 400g tagliatelle
  • Grated Parmesan cheese to serve


  1. Gently cook the mince in a saucepan, making sure it is broken up and slightly browned all over. Add a very little olive oil if you wish, but if you cook it slowly enough it should not need it.
  2. Add the pancetta and continue to cook slowly until it is browned.
  3. Add the garlic, onion, carrot, celery and bay leaf, stir well and place a lid on the saucepan. Continue to cook over a low heat, stirring occasionally, for around 10 to 15 minutes until everything is browned and the juices are flowing.
  4. Turn up the heat and add the white wine. Cook over a medium heat, stirring, until all the wine has evaporated.
  5. Stir in the tin of tomatoes and tomato puree, stirring well. Cook for around 5 minutes and then add the beef stock.
  6. Bring to the boil, reduce the heat to very low, cover and then simmer for around 1.5 hours, stirring occasionally.
  7. Remove the lid and cook on a slightly higher heat for 10 minutes, stirring constantly.
  8. Boil a pan of water and cook the tagliatelle according to the instructions on the packet.
  9. Drain the tagliatelle and place four large spoonfuls of the sauce in with it. Stir well until all the pasta is coated.
  10. Divide between four heated dishes, sprinkle with Parmesan cheese and serve immediately.
  11. Any remaining sauce will freeze very well giving you a quick, easy and tasty meal at a later date.


Freeze the remaining sauce in single portions which will leave you with a quick and handy meal for one or the ability able to cater for any number at short notice.
Other pages you might like
Spaghetti con pecorino e pomodoro
Regional Food of Lazio
Hand Made Gifts From Italy
Enter your email address below to receive our free newsletter, containing extracts from our most recent articles, a window on Italian news, fashion, music and culture,
useful information for visiting and living in Italy as wll as our latest, delicious Italian recipes.

We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.