This classic from the region of Emilia-Romagna
is known all over the world, but often the recipe is so misunderstood and quite frankly badly made - whether it's too much tomato, undercooked or served with spaghetti, hence the popular term, "spag bol!" Because of all the confusion, the Bolognese Cooking Academy decided in 1982, to declare an official recipe and this is my version of it. As you can see, concentrated tomato puree diluted in stock is used to make the sauce lovely and rich. The thick sauce would fall off the thin spaghetti strands and so the Bolognese use tagliatelle. So simple to make, the sauce is slow-cooked over a gentle heat for at least 2 hours for maximum flavour while you can get on with other things. It is always worth making more and freezing it in batches so you always have some handy for another time, or for making lasagne.
Make it yourself
4 x servings