Bolognese Recipes

Categorised by Main Ingredients

Whether it's beef with pork, pork with beef or any other combination, picking the ingredient you want to dominate is likely to be a personal preference!

Beef as the Core Ingredient

For the richest and most satisfying ragùs it has to be beef! The meat most will associate with a bolognese.
Pork as the Core Ingredient

Associated with austerity in northern Italian ragùs, pork is an adept alternative to beef.
Fruit or Vegetables as the Core Ingredient

You don't always need meat to make a great ragù.
Chicken as the Core Ingredient

A bolognese outlier, but essential for a decent stock and somewhat adequate for a light alternative to beef.
Fish as the Core Ingredient

It may surprise some, but the official spaghetti alla bolognese is made with fish! Its official status allows us to explore interesting avenues with our favourite dish.
Veal as the Core Ingredient

Veal has a bad reputation across the country but here we use 'rose veal' to bring an important Italian ingredient to our bologneses.
Venison as the Core Ingredient

A fantastic alternative to beef which gets you closer to the 'authentic' bolognese flavour than you may think.

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