Opinion is quite sharply divided about what constitutes a real bolognese ragù. Plenty of purists will claim that it has to be cooked a certain way, or contain certain ingredients. Truth be told, who really cares? No two bolognese ragù sauces are ever the same, and the best ones I’ve made have often been conjured up simply by using whatever’s in the fridge, freezer and store-cupboard.
This recipe is a basic formula which you can tweak to your own taste. It should be beefy, intensely