A fairly classic recipe for ragù - the sauce that most refer to as bolognese.
Ingredients - serves 4
1 onion, peeled & finely chopped
1 stick celery, trimmed & finely diced
1 carrot, peeled & finely diced
1 tsp fresh thyme leaves
2 tbsp olive oil
250g minced beef
150g minced pork
50g chopped bacon
1 tbsp olive oil
1 glass white wine
1 can chopped tomatoes
1 tbsp tomato purée
salt, pepper
500g spaghetti
Parmesan shavings |
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Method
1 Gently heat the oil in a large frying pan, sweat the onion, carrot and celery for 5 -7 minutes to soften and become tender, now add minced beef, thyme and bacon pieces and raise the heat to brown for several minutes more. Now pour in your wine and cook to half its volume over a higher heat. Have a large pan filled with salted water brought to the boil ready to cook your pasta while finishing the sauce.
2 Add the chopped tomatoes and purée to your ragù, bring to a simmer and cook gently over lowest heat for a further 15-20 minutes to thickened. Check seasoning and adjust if necessary. Divide between pasta filled bowls and offer Parmesan.
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