This is Slow Food

It might seem odd to give a recipe for ragù, or Bolognese sauce, as we have always called it in Britain. The difference between the briefly stewed beef mince with tomato that often passes for a Bolognese sauce here, and a true ragù is vast. The ingredients are different – we will come to that – but it is the difference in texture that is also startling. A proper ragù consists of light friable meat that almost floats in a light emulsion of tomato and animal fat. Very little is needed to lubricate a large amount of pasta. When made properly, there is never an imbalance of pasta and sauce.