Ragu alla bolognese

 
 

Whilst no self-respecting Italian will ever admit to eating “Spaghetti Bolognese”, they all have a favourite “ragu” of red wine, tomatoes, mince and hours of long slow cooking. Delia Smith's version is a real classic so I have adapted hers to my own tastes and added some “umami paste” for a real savoury kick. The biggest challenge is waiting until it’s finished before diving in.

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