Ragù alla Bolognese
Ragù alla Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, traditionally used to dress Tagliatelle pasta and to prepare Lasagne alla Bolognese.
Ingredients
- 1 tbsp Olive Oil
- 300 gm Lean Beef Mince
- 300 gm Veal Mince
- 150 gm Pork Mince
- 150 gm Pancetta finely chopped
- 1 medium Brown Onion finely diced
- 1 stick Celery finely diced
- 1 medium Carrot finely diced
- 1 cup Dry White Wine
- 300 gm Tomato Paste
- 2 Bay leaves fresh
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Nutmeg ground
- 1 litre Chicken stock
- 2 cups Milk
Instructions
- Add olive oil and pancetta to a heavy based pan over medium heat and cook, stirring, for 2 minutes.1 tbsp Olive Oil, 150 gm Pancetta
- Add finely diced onion, celery and carrot. Stir to incorporate and 'sweat' the soffritto for 5 minutes. You want the onion to turn transparent, and not to brown, so turn the heat down if you need to.1 medium Brown Onion, 1 stick Celery, 1 medium Carrot
- Turn the heat up to high and add Beef Mince, Veal Mince, and Pork Mince. Break up the mince with a wooden spoon so there are no large chunks and stir it into the other ingredients. Cook for approximately 10 minutes until all the liquid has evaporated.300 gm Lean Beef Mince, 300 gm Veal Mince, 150 gm Pork Mince
- Deglaze the pan with the White Wine. Use a wooden spoon to scrape up any of the ingredients that may have stuck to the bottom of the pan. Add the tomato paste and stir through. Cook for another 2 minutes to remove the raw taste from the tomato paste.1 cup Dry White Wine, 300 gm Tomato Paste
- Add the Bay Leaves, Salt, Black Pepper and Nutmeg and stir through.2 Bay leaves, 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Nutmeg
- Add the Chicken Stock. Stir through and bring to a boil. When boiling, turn down the heat to low and partly cover the pot with a lid (leave a gap for the water to evaporate) and simmer for 1 hour. Stir every 15 to 20 minutes to avoid the ragù sticking to the bottom of the pan.1 litre Chicken stock
- After 1 hour, add the milk and stir through. Recover and continue on a very low simmer for a further 2 hours. Stir every 15 to 20 minutes to avoid the ragù sticking to the bottom of the pan. If the Ragù becomes too dry, add a little water.2 cups Milk
Nutrition
Calories: 398kcalCarbohydrates: 18gProtein: 28gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 1036mgPotassium: 1033mgFiber: 2gSugar: 11gVitamin A: 1982IUVitamin C: 10mgCalcium: 117mgIron: 3mg
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