Ragù alla Bolognese

About this recipe: This is my version. Veal, beef, pork and pancetta are simmered slowly in this authentic, rich pasta sauce. Great with pappardelle.

Mike Oxsolong

Ingredients

Serves: 6 

  • 100ml (4 fl oz) extra virgin olive oil
  • 100g (4 oz) butter
  • 1 onion, minced
  • 2 stalks celery, minced
  • 2 carrots, minced
  • 500g (1 1/4 lb) minced veal
  • 500g (1 1/4 lb) minced pork
  • 250g (9 oz) beef mince
  • 50g (2 oz) cubed pancetta
  • 100ml (4 fl oz) semi skimmed milk
  • 450g (16 oz) passata
  • 1 (500g) tub beef stock, such as Joubere

Method

Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

  1. Heat olive oil and butter in a large saucepan over medium heat. Sauté onion, celery and carrots until soft.
  2. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato passata and beef stock. Cover, and simmer 2 1/2 hours.

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