Bolognaise (ragu) sauce


Bolognaise

Ingredients 15
Servings 4
Time

Ingredients

  • 1
    onion, finely chopped
  • 60
    ml
    coarsely chopped celery tops
  • 60
    ml
    finely chopped carrots
  • 6
    cloves garlic, finely chopped
  • 45
    ml
    olive oil
  • 45
    ml
    butter
  • 500
    g
    minced lean beef, preferably topside
  • salt and milled pepper to taste
  • 250
    ml
    dry white wine
  • 200
    ml
    milk
  • 2
    ml
    freshly grated nutmeg
  • 400
    g
    Italian-style tomatoes, coarsely chopped, with juice
  • 15
    ml
    tomato concentrate
  • 5
    ml
    each dried sweet basil and origanum
  • 10
    ml
    sugar
 

Method

 
1. Combine chopped onion, celery tops, carrots and garlic. 2. Heat oil and butter in heavy-based or cast-iron saucepan. Add vegetables and sauté until onions are translucent. 3. Crumble mince into the saucepan and use a fork to break up any lumps. Add seasoning and sauté, stirring occasionally, until meat browns lightly. If you brown it too much, it will be dry. Add wine immediately and continue cooking, still stirring, until the liquid has evaporated. 4. Turn heat down slightly and add milk (the best-kept secret of a good bolognaise sauce, for a deliciously creamy nuance) and nutmeg. Simmer until the milk has been absorbed. 5. Add chopped tomatoes with their juice, tomato concentrate, herbs and sugar. Simmer, covered, over low heat until sauce has thickened, stirring occasionally. Taste to check seasoning. 6. Serve with cooked pasta and grated Parmesan cheese in shallow, wide-brimmed soup plates, which makes it easier to scoop up and eat.
 

Read more on: beef
 

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