Ragu – bolognese sauce

This is the bolognese sauce that goes into lasagne, or any other kind of pasta. There are many versions of this sauce, this is based on more than one recipe.

INGREDIENTS:

  • 1 onion, chopped
  • 1 stick of celery, chopped
  • 1 large carrot, chopped
  • 250g beef mince
  • 50g pancetta or other bacon, ham, lardon etc
  • Butter
  • 1 can of chopped tomatoes, pureed
  • 200ml white wine
  • 1 glass of ‘marigold’ stock
  • 1 bayleaf
  • nutmeg
  • salt and pepper

METHOD:

  • Chop the pancetta, or other bacon, and fry gently in a little butter
  • Chop and add the onion, celery and carrot, and continue to fry gently, until everything is browned.
  • Add the beef mince, and stir so that it is browned evenly.
  • Add the tomato and the white wine, and season with salt, pepper, nutmeg, and add the bayleaf.
  • Add the stock, bring to the boil, cover and simmer for at least 40 minutes. The longer the better.

I prefer to make this the night before, so that the flavour develops.

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