Beef ragù alla Bolognese

Ingredients

• Semolina tagliatelle – 1000 g
• Ground beef – 800 g
• Carrots – 200 g
• Celery stalks – 200 g
• Onions – 200 g
• Olive oil – 100 ml
• Tomato paste – 2 tbsp
• Tomato passata – 400 g
• Red wine – 200 ml
• Stock – as needed
• Basil – 2 tsp
• Oregano – 2 tsp
• Thyme – 2 tsp
• Black pepper – 1 tsp
• Bay leaves – 3
• Salt – to taste
• Grana Padano cheese – approx. 150 g

Method

1. In a medium pot, brown the ground beef over medium heat until golden, then remove and set aside.
2. Add the vegetables to the same pot and sauté slowly for about 40 minutes.
3. Add the tomato paste, toast it briefly, then deglaze with the red wine, scraping up the browned bits.
4. Add the passata, spices, bay leaves and meat, thinning with stock as needed.
5. Braise the ragù for 1–2 hours over low heat.
6. Once done, adjust the seasoning and remove the bay leaves.
7. Cook the pasta al dente and serve with the ragù.

Serving

Serve with freshly cooked pasta, sprinkled with Grana Padano.

Key ingredients

Beef

Quality protein, haem iron and B12; slow braising makes it easier to digest.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Semolina pasta

Durum wheat pasta; the classic base for ragù.

Grana Padano cheese

A hard aged cheese; concentrated umami and calcium.

Why it’s good for the body

• Beef is a source of quality protein and iron.
• The vegetable base provides fiber and antioxidants.
• Slow cooking makes the dish easier to digest.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• For a gluten-free version, use gluten-free pasta.
• The ragù is best made a day ahead.
• You can soften it with a splash of milk or a little butter.