Ragù Bolognese
A total classic, delicious and super easy to knock together. This incredible Ragu Bolognese will not disappoint.
SERVES 4
Prep time 20 minutes
INGREDIENTS
- 350g premium mince beef
- 150g premium pork mince
- Olive oil, for cooking
- 40g butter, chopped
- 2 celery stalks, finely chopped
- 1 brown onion, finely chopped
- 1 small carrot, finely chopped
- 250ml (1 cup) milk
- 1 pinch of freshly grated nutmeg
- 400g tinned Italian tomatoes
- 1 fresh bay leaf
- 400g dried spaghetti
- Finely grated Parmigiano Reggiano or parmesan cheese, to serve
NOTE: This ragù is even better served a day or two later, so making a double or even a triple batch of the ragù is a good idea. A larger batch is also perfect for use in a classic lasagne.
1. Heat a splash of oil in a heavy-based saucepan along with 30g of the butter over medium–high heat, then add the celery, onion and carrot and sauté, stirring occasionally, for 4-5 minutes until the onion is tender and translucent. Add the mince beef and mince pork to the pan, season with salt and pepper and brown well for 4-5 minutes, breaking up any clumps of meat with the back of a wooden spoon.
2. Add the milk and nutmeg, season with salt and pepper and simmer gently for 15-20 minutes until milk reduces completely, then add the wine and simmer for 20-25 minutes until completely evaporated.
3. Add the tomatoes, breaking them up with a wooden spoon, then add the bay leaf and season with salt and pepper. Bring to a simmer and then reduce the heat to low so the mixture is barely simmering, with only the occasional bubble breaking the surface. Cook, uncovered and stirring occasionally, for 2-2½ hours until well flavoured. As it cooks the fat will separate from the meat and the mixture may dry out, so add 125ml (½ cup) of water every now and again, but make sure to evaporate all the liquid before serving. Check the seasoning.
4. When the ragù is ready, cook the pasta in a large saucepan of well-salted boiling water for 5-6 minutes until al dente, drain and return the spaghetti to the pan with 1-2 tablespoons of the cooking water. Add the ragù and remaining butter, toss to combine well and serve hot, scattered with Parmigiano Reggiano.
