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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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This is a traditional ragu bolognese sauce. Garlic and herbs aren't traditionally used and only a little tomato paste or a couple of tomatoes are usually added. Enjoy Ingredients:
2 tablespoons butter |
60 g bacon or 60 g pancetta, chopped |
1 onion, finely chopped |
1 carrot, finely chopped |
1 celery rib, finely chopped |
500 g veal mince |
500 g beef mince |
4 tablespoons tomato paste |
1 cup red wine |
2 bay leaves |
2 cups beef stock |
1/3 cup milk |
1 chicken liver, finely chopped (optional) |
500 g spaghetti or 500 g tagliatelle pasta noodles, to serve |
parmesan cheese, to serve |
Directions:
1. Melt butter in a large heavy based saucepan.
2. Add bacon, onion, carrot and celery.
3. Cook over low heat until vegetables are soft.
4. Raise the heat and add the mince.
5. Cook until brown.
6. Add tomato paste and cook for 1 minute.
7. Add wine and simmer for 1 minute.
8. Add bay leaf and half the stock.
9. When stock has been absorbed add remaining stock and milk.
10. Season well.
11. Simmer covered for 2 1/2- 3 hours.
12. If using liver stir in now and simmer another couple of minutes.
13. Toss through spahetti and serve with parmesan cheese.
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