Santiago’s Ragu Bolognese

This Ragu Bolognese recipe comes from Santiago, my father, and is a dish I grew up with. Unlike many traditional Bolognese recipes that include pancetta and red wine, my father’s version omits the pancetta and uses white wine instead. This results in a lighter, more delicate flavor while still building depth and richness through slow cooking and careful seasoning.

For Maxine’s third lesson, we are using this recipe to teach the fundamental techniques of knife skills (finely dicing the mirepoix), layering seasoning (seasoning at different stages), and understanding texture and balance in a slow-cooked sauce. She will also learn about the purpose of a cartouche and how to cook pasta al dente, both of which are essential skills in mastering Italian cuisine.

This is a simple yet deeply flavorful dish that rewards patience and precision—two important qualities for any young chef to develop!

Santiago’s Ragu Bolognese

This Ragu Bolognese recipe comes from Santiago, my father, and is a dish I grew up with. Unlike many traditional Bolognese recipes that include pancetta and red wine, my father’s version omits the pancetta and uses white wine instead. This results in a lighter, more delicate flavor while still building depth and richness through slow cooking and careful seasoning.

Servings 2

Prep Time 30 minutes mins

Cook Time 1 hour hr

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Ingredients

  

• 2 tbsp olive oil
• 1 small onion finely diced
• 1 carrot finely diced
• 1 celery stalk finely diced
• 250 g beef mince
• Salt & black pepper to taste
• 100 ml dry white wine
• 400 g tomato sauce
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 bay leaf
• 100 ml water or stock if needed
• 200 g pasta spaghetti or tagliatelle
• Parmesan cheese to serve

Instructions

 

Prepare the Mirepoix (Vegetable Base)

• Heat olive oil in a saucepan over low heat.
• Add diced onion, carrot, and celery.
• Season lightly with salt to draw out moisture and cover with a cartouche.
• Cook slowly for 10-15 minutes until softened and slightly caramelized.

Brown the Beef Mince

• In a separate pan, cook the mince over medium/high heat.
• Season lightly with salt and pepper.
• Stir occasionally until browned.

Deglazing & Building the Sauce

• Add the browned beef to the mirepoix.
• Pour in white wine into the empty pan, and bring to a quick boil. Scrape up any browned bits from the pan and add to the beef mixture.
• Stir in tomato sauce, oregano, thyme, and bay leaf.
• If needed, add a splash of water or stock to loosen the sauce.
• Let simmer on low heat for 30-45 minutes.

Cooking the Pasta Al Dente

• Bring a large pot of salted water to a rolling boil.
• Add pasta and cook according to package instructions until al dente.
• Reserve a small cup of pasta water before draining.

Finishing & Plating

• Remove the bay leaf from the sauce.
• Toss the drained pasta with the ragu, adding a little pasta water if needed to coat evenly.
• Serve with grated Parmesan cheese on top.

Course: Main Course

Cuisine: Italian

Keyword: Family Recipes