The Last Week of Autumn Calls FOR a Big Bowl of Bolognese

 

Well, here we are — the final week of autumn. And what better way to send off the season than with a proper, slow-cooked, flavour-packed classic?

This week we’re going big — and by big, we mean bolognese.

Now I know what you’re thinking: “Everyone’s got a spag bol recipe up their sleeve.”

Fair.

But now you’ve got mine — and you won’t go back.

Simple ingredients, slow simmer, deep flavour. This isn’t your rushed weeknight version. This is the real deal: a rich and luscious ragu with just the right amount of tomato, lifted with white wine and made velvety with a touch of milk (yes, milk — trust me).

Don’t let the cook time scare you off — it’s mostly hands-off. Let it do its thing on low heat and come back to something worthy of a winter send-off. Make it on Sunday, eat it Tuesday, love it forever.

Spaghetti Bolognese

The one you’ll make over and over again.

Prep time: 20 minutes

Cook time: 3 hours

 
 

Ingredients

  • 2 tbsp olive oil

  • 300g ground beef

  • 300g ground pork

  • 110g pancetta, finely chopped

  • 1 small onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 4 garlic cloves, chopped

  • 1 tbsp rosemary, chopped

  • 1 tbsp sage, chopped

  • ⅓ cup tomato paste

  • 1½ cups white wine (Sauvignon Blanc works well)

  • 2 cups chicken stock

  • 1 cup whole milk

  • Salt + pepper

  • 1 tbsp lemon juice

  • ¼ cup cream (optional)

  • Lemon zest, to serve (optional)

Method

  1. Brown the beef and pork in 1 tbsp olive oil. Don’t break it up too much — you want some colour. Set aside.

  2. In a heavy-bottomed pan, fry pancetta in 1 tbsp olive oil for 10 mins. Remove with a slotted spoon.

  3. Add onion, carrot, celery, salt + pepper. Cook until soft (10 mins), lowering heat as needed.

  4. Add garlic and herbs. Cook another 5 mins.

  5. Return meat and pancetta to the pan. Stir in tomato paste and cook off for 5 mins.

  6. Add white wine and reduce (5–6 mins).

  7. Pour in stock and milk. Bring to a low simmer.

  8. Taste and season. Then simmer, uncovered, for 2.5–3 hours on very low heat. Stir occasionally.

  9. Once rich and reduced, stir in lemon juice and cream (if serving now).

  10. Cook pasta (100g per person), then toss directly into the sauce with a splash of pasta water.

  11. Serve with grated parmesan and lemon zest if you’re feeling fancy.

Tom’s Tips

  • Prep everything first — it’ll make the process smoother.

  • Low and slow is key — barely bubbling for max flavour.

  • Best made the day before — the flavour deepens beautifully.

  • Never serve naked pasta — finish it in the sauce. Always.

 
THOMAS NEWFIELD