Comments on: Authentic Ragù Bolognese (Ragù alla Bolognese)

By: Tina Prestia

Tina Prestia — Sat, 10 Jan 2026 17:03:06 +0000

In reply to Maurizio Spiga. Grazie mille!

By: Maurizio Spiga

Maurizio Spiga — Sat, 10 Jan 2026 10:40:29 +0000

È sempre bello vedere qualcuno che sa davvero cucinare.

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By: Tina Prestia

Tina Prestia — Thu, 10 Jul 2025 21:43:28 +0000

In reply to Alcora du Plessis. Hi there! I’m so glad that you liked it! Homemade passata is a magical substance! I’m sure that it was delicious. Happy cooking!

By: Alcora du Plessis

Alcora du Plessis — Thu, 10 Jul 2025 06:36:01 +0000

This recipe is just perfect! I made a total of 6kg (final weight) doubled up the recipe and it was delicious. I used a homemade Passata instead of the whole tomatoes and less tomato paste. Delicious! Thank you!

By: Tina Prestia

Tina Prestia — Sun, 22 Jun 2025 21:04:44 +0000

In reply to Hunter Van Cott. Hello Hunter. I’m so glad that you liked it. Thanks for the feedback. It’s one of those recipes that freezes so well. It really comes in handy! Enjoy your lasagna!

By: Hunter Van Cott

Hunter Van Cott — Thu, 19 Jun 2025 00:37:27 +0000

In reply to Simone. Very good recipe! Love the consistency of the sauce. I froze the leftovers and will make lasagna with it next week. Very happy how this came out.

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[…] Authentic Ragù Bolognese (Ragù alla Bolognese) […]

By: Tina Prestia

Tina Prestia — Fri, 18 Apr 2025 14:45:51 +0000

In reply to Nathan. Hi Nathan. Thanks for writing. While I love my pressure cooker, I wouldn’t recommend using it for this. Ragù Bolognese is something that needs time. Your tomatoes should not be scorching. Your heat should be rather low and you need to stir occasionally which will also prevent that from happening. If you are having that problem and it’s not your heat level, maybe you need a heavier bottomed pot? I’ve never had tomatoes scorching so something is not right. What is your heat source? Electric or gas?

By: Nathan

Nathan — Thu, 17 Apr 2025 17:02:08 +0000

Hi Tina! Any tips for converting this recipe to for the pressure cooker, if you have trialled that? I’m figuring out how I can add the tomatoes without them burning – I’ve always added tomatoes on top of other ingredients so the don’t sink to the bottom and start scorching, but I guess the simmering step with just the tomatoes is crucial