Italian · Bologna
Spaghetti Bolognese
The authentic Bolognese is not a tomato sauce with meat. It is a meat sauce with tomato — the distinction is everything. Soffritto built with patience, three meats (beef, pork, pancetta), milk added before wine to tenderise the proteins, and a minimum four-hour simmer. The result coats tagliatelle as a unified, yielding mass, not a pool of liquid.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
300 g
ground beef (80/20 blend)
Your own market
100 g
ground pork
Your own market
150 g
soffritto (100 g onion
30 g carrot, 20 g celery), minced
Not yet stocked in British Columbia
150 g
whole milk
Your own market
100 ml
dry white wine
Not yet stocked in British Columbia
400 g
2 tbsp
tomato paste
Your own market
60 ml
extra virgin olive oil
Your own market
2 g
sea salt
Your own market
1 g
Tellicherry black pepper
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Heat olive oil in a heavy-bottomed pot over medium; add soffritto and sauté until translucent (4 minutes).
2
Add ground beef and pork, breaking apart with a wooden spoon; cook until no pink remains and fat renders (6 minutes).
3
Deglaze with white wine, scraping fond; simmer until liquid reduces by half (3 minutes).
4
Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and simmer gently for 20 minutes.
5
Pour in milk and stir to combine; continue simmering for 10 minutes until sauce thickens slightly.
6
Season with sea salt and black pepper; taste and adjust. Finish with 1 tbsp olive oil for glossy sheen.
IV
Sensory Tests
◇Where it lives or dies. The moment where Bolognese lives or dies is the mantecatura — the final emulsification of ragu and pasta in the pan. Drain tagliatelle 90 seconds before al dente. Add to the ragu pan with a ladleful of pasta water and a knob of cold butter. Toss vigorously over low heat until the pasta and sauce become one unified mass and a light, creamy foam forms. This takes 2 minutes. Without this step, the ragu sits on top of the pasta rather than coating it from within.
Pillar V
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The dishes this one teaches you, across the cuisines — on every recipe.
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance