Ragu Alla Bolognese
A perfect homage to Italian cooking
Equipment
Ingredients
- 500g (1lb) Minced Beef
- 4g (1tsp) Salt
- 2g (½tsp) Freshly ground black Pepper
- 100g (3½oz) Pancetta (or Bacon)
- 10g (2 cloves) Garlic, Crushed and Chopped
- 200g (7oz) Finely Chopped Onions
- 200g (7oz) Finely Chopped Celery
- 200g (7oz) Finely Chopped Carrot
- 350g (Half a bottle) Cheap but Palatable Red Wine
- 20g (1tbsp) Balsamic Vinegar
- 400g (14oz) Tinned Chopped Tomatoes
- 50g (2tbsp) Tomato Puree
- 4g (1tsp) Fresh Thyme
- 2g (½tsp) Fresh Rosemary
- 3 Bay Leaves
- 300g (10oz) Chicken Stock (Beef is also fine)
- 40g (1½oz) Unsalted Butter
Instructions
- Heat 30 grams (2 tablespoons) of Olive Oil in a Large, thick bottomed Pan on a medium heat
- Fry off 100 grams of Pancetta until golden brown, then transfer onto a kitchen paper lined plate to absorb the excess oil
- In the same pan, toss in 500g of minced beef, and also fry until it becomes slightly golden. Then, transfer the contents to the big cooking pot, along with the Pancetta
- Using the same frying pan and oil, lightly fry 200 grams of onions onions until they become translucent, then add 10 grams of garlic and fry for a further minute
- Add 350 grams of Red wine and 20 grams of Balsamic Vinegar and simmer for around 10 minutes, then transfer everything to the big cooking pot with the meat, and place on a medium heat
- Add to this delightful mixture 150 grams of finely chopped celery and 150 grams of finely chopped carrot, then simmer for a further 10 minutes
- Add 400g of Tinned Chopped Tomatoes and 50 grams of Tomato Puree. You might be tempted to use fresh tomatoes here, don’t, tinned ones are better
- Stir in 3 Bay Leaves, 4 grams of Thyme and 2 grams of Rosemary
- Add 300 grams of your favourite stock and 700 grams of water. Be careful on this one, stocks can vary wildly in potency so start off with a little and work your way up, bearing in mind the flavour will become stronger as the sauce reduces
- The cooking duration will vary depending on the cut of meat used. Simmer on a low heat for at least 3 hours topping up with water occasionally if the sauce starts to get too thick
- Taste the sauce, when the meat is soft, no longer chewy, and the sauce has a deep rich flavour, continue cooking until the it has reduced to a thick texture
- Stir in 40 grams of unsalted butter until it has been fully absorbed
- Congratulations, your Ragu Alla Bolognese is complete
- Serve on a bed of Tagliatelle or other suitable pasta and top with a little Parmesan Cheese
Notes
Looking to 'Italian' up your life a bit? how about trying this excellent pesto, or tremendous marinara sauce!
Nutrition
Calories: 420kcal
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