One of Italy’s most versatile sauces is the ragu Bolognese. Originating in the Emilia-Romagna region, this rich and delicious sauce can be used for a variety of dishes. There are many versions of this recipe but Gennaro Contaldo’s authentic recipe shows you how to make a simple and flavoursome sauce, using far fewer ingredients than you may have been expecting. You will see that instead of tins of tomatoes, for example, Gennaro uses a small amount of concentrated tomato puree, diluted in stock, making the sauce lovely and rich but not overly tomato-y. In fact, it is the good quality mince used in the recipe which is the star of the show.