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.
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.