About this recipe:A traditional style very rich Italian ragu. My flatmate loves it and she's from Milan, so I'm fairly sure it's good! To be entirely traditional you should leave out the green pepper and use either garlic or onion, and not both. You could also use a mixture of beef and pork mince.
bacon or pancetta - approximately 6 rashers, chopped
2 cloves garlic, crushed
1 onion, finely chopped
1 large carrot, finely chopped
1 green pepper, finely chopped
2 sticks celery, finely chopped
500g extra lean minced beef
1 (400g) tin chopped tomatoes
1 (500g) carton passata
250ml red wine
2 bay leaves
pinch freshly ground nutmeg
salt and pepper to taste
freshly grated Parmesan to serve
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Method Prep:20min › Cook:2hr › Extra time:10min › Ready in:2hr30min
Heat a glug of olive oil in a large lidded frying pan and brown the onion, garlic and bacon/pancetta on a fairly low heat.
Add the beef, breaking it up well, and stir until browned.
Add the carrot, pepper and celery and cook for approx. five minutes to soften the vegetables before adding the wine. Cook for 20 - 30 minutes or until the wine has completely evaporated.
Add the tinned tomatoes and half of the passata (I sometimes end up using two tins) as well as the bayleaves, pepper and herbs. Turn down the heat to a very gentle simmer and cook for at least an hour, adding more passata and/or chopped tomatoes as the sauce thickens. Add salt to taste.
Serve over freshly cooked spaghetti with fresh parmesan.
Is especially good if you make it the day before and reheat.
I don't like celery and substituted with mushrooms and only had about 150ml wine but used that anyway. Found one ctn of passata and one tin of tomatoes enough. A really rich, tomatoey, tasty bolognese. Just the job. - 09 Aug 2011
Added a large spoonful of Marmite, to balance the tomatoes with some beefy flavours. Needs a good hour and half simmering though - and more than 30 mins for the wine to evaporate. But it's worth the wait - and even better reheated with loads of parmesan and black pepper. DEFINITELY one to make again! - 25 Oct 2009