Ragu Bolognese

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 16
Servings 4
Time 10

Ingredients

  • 1
    onion, peeled
  • 2
    garlic cloves, peeled
  • 1
    large carrot, peeled
  • 1
    celery stalk, trimmed
  • 30
    ml
    extra-virgin olive oil
  • 30
    ml
    butter
  • 185
    g
    bacon, finely chopped
  • 225
    g
    beef mince
  • 225
    g
    pork mince
  • 30
    ml
    fresh oregano, chopped
  • 5
    ml
    salt and freshly ground black pepper
  • 5
    ml
    grated nutmeg
  • 250
    ml
    red wine
  • 185
    ml
    beef stock
  • 410
    g
    cans chopped tomatoes
  • 30
    ml
    tomato purée
 

Method

40
 
Finely chop the vegetables. Heat the oil and butter in a large saucepan and add the onion, garlic, carrot, celery and bacon. Sauté over medium heat until softened. This should take about 6 minutes.

Add the beef and pork mince and chopped oregano. Season and add nutmeg. Brown the meat, breaking it up with a wooden spoon until the meat has lost its raw colour.

Pour in the red wine and half of the stock and bring to the boil. Cook, stirring occasionally, until liquid has completely evaporated. Turn the heat down very low. Add the chopped tomatoes and tomato purée and simmer, uncovered, for 3 hours, stirring occasionally. Add more stock if needed. The sauce should be rich and smooth. Toss the sauce with the drained pasta and serve with plenty of freshly grated Parmesan.

 

Read more on: beef
 

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