Slow-braised – intensely flavorful
A good bolognese primarily needs one thing: time.
In a Dutch oven, it develops particularly deep flavors because the heat is distributed evenly, allowing everything to gently simmer.
This recipe is based on the classic Ragù alla Bolognese – with milk for a mild, well-rounded sauce and a long cooking time for maximum flavor.
Ingredients
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100 g butter
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1 tbsp olive oil
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3 carrots
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2 onions
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3 celery stalks
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4 cloves garlic
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1 kg ground beef
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100 ml white wine
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350 ml milk
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600 g chopped tomatoes (approx. 1 ½ cans)
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200 ml vegetable or beef broth (if needed)
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2 tsp oregano
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1 tsp thyme
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Salt & freshly ground pepper
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500 g spaghetti
Optional:
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1 pinch nutmeg
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some freshly grated Parmesan
Preparation
1. Vegetable base (Soffritto)
Melt butter and olive oil in the Dutch oven.
Finely dice onions, carrots, and celery and gently sweat them for 20–30 minutes over low heat until soft and slightly caramelized.
👉 This step is crucial for the flavor – do not let it get too hot.
Finely chop the garlic and sauté briefly.
2. Brown the ground meat
Increase the heat and add the ground meat directly to the Dutch oven.
Brown vigorously until it develops color.
Season with salt, pepper, oregano, and thyme.
Deglaze with white wine and reduce completely.
3. Milk & Tomatoes
Stir in the milk and simmer gently until almost completely absorbed.
Now add the chopped tomatoes.
Stir everything well and let it gently simmer over low heat for at least 2 hours, preferably 3–4 hours.
Stir occasionally.
If needed, add some broth or water.
👉 The longer the bolognese simmers, the more intense its flavor will be.
4. Cook the pasta
Cook spaghetti in plenty of salted water until al dente.
Mix with the sauce or serve separately.
Sprinkle with Parmesan and freshly ground pepper to finish.
Preparation in a Dutch Oven (Outdoor)
For approx. 160–180 °C:
- 6–8 briquettes on the bottom
- 12–14 briquettes on the lid
Let it simmer slowly, do not boil vigorously.
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