Ragù alla Bolognese
Ragù alla Bolognese is a slowly cooked meat-based sauce of pork and beef, with onion, carrot, celery, tomato paste, red wine, milk, salt and pepper, served with tagliatelle.
Equipment
- Heavy Saucepan
- Wooden Spoon
- Chefs Knife
- Chopping Board
- Kitchen Scales
- Measuring Cups/Spoons
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 250 g / 9 oz Minced Beef (Ground)
- 250 g / 9 oz Minced Pork (Ground)
- 50 g / 2 oz Unsalted Butter
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- 1 Stalk Celery, finely chopped
- 125 ml / ½ Cup Red wine
- 2 tbsp Tomato Purée, triple concentrated
- 125 ml / ½ Cup Whole Milk
- Salt, to taste
- Black Pepper, to taste
Instructions
- Add extra virgin olive oil to a large heavy saucepan over medium heat.
- First, add the minced pork to the saucepan and cook until all the liquid from the meat has evaporated for around 5 minutes.
- Then add the minced beef and cook until brown, stirring frequently for around 5 minutes.
- Once cooked, transfer the meat to a bowl and cover and put it to one side.
- Add the butter to the saucepan and melt over medium heat.
- Then add the onion, carrot and celery and cook for around 5 minutes until the onions are translucent.
- Next, add the tomato puree and sauté for 5 minutes more, stirring occasionally.
- Return the meat to the saucepan, turn up the heat and pour in the red wine.
- Cook over high heat for 2 minutes, then cover the pan and turn the heat down to low.
- Leave the Ragù alla Bolognese to simmer very gently for at least 3 hours.
- Stir occasionally so the meat does not become dry.
- After the 3 hours of cooking, pour in the milk and cook on low heat for a further 40 minutes.
- Serve the Ragù alla Bolognese with tagliatelle for the authentic way or spaghetti if you prefer.