Bolognese Ragù

Bolognese Ragù has to be one of the most flavourful sauces available. With the red wine, smoked pancetta, mirepoix of celery, onion and carrots, beef and herbs put in a pan and allow to simmer for 2 hours. That can only be good news. The kitchen will be full of mouth watering aromas that will pull you to the table.  I make the Bolognese Ragù in advance in large quantities, take what I need and freeze the rest. It is ideal for serving with pasta or baked potatoes for a fast meal the children love. One suggestion; always use decent red wine when you cook and drink the rest.

Bolognese Ragù

An essential in my home. I make this in batches and freeze what I don’t use straight away. Always a success and so easy to heat up for the children.

4.72 from 64 votes

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Course: Sauce

Cuisine: Italian

Keyword: Alcohol, Bacon, Beef, Dairy, Nuts, Pasta, Sauce, Tagliatelle, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4 people

Calories: 683kcal

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Ingredients

 

MetricImperial

• 250 g tagliatelle
• 1 small onion vfc
• 1 small carrot vfc
• 1 stalk celery vfc
• 1 clove garlic
• 1 whole bay leaf
• 400 g braising beef mince
• 60 g smoked back bacon pancetta, vfc
• 2 tbsp tomato puree
• 150 ml red wine decent
• 2 pinches nutmeg grated
• 150 ml beef stock
• 150 ml milk whole
• 60 g butter
• 2 tbsp olive oil
• 1 pinch black pepper to taste
• 1 pinch salt to taste

Instructions

• Heat the butter and oil in a good saucepan.
  60 g butter, 2 tbsp olive oil
• Add the sliced garlic and cook for 1 minute, and put to one side.
  1 clove garlic
• Add the pancetta and cook for 5 minutes, stirring often until cooked.
  60 g smoked back bacon
• Add the onion and when softened add the carrot, celery and bay.
  1 small onion, 1 small carrot, 1 stalk celery, 1 whole bay leaf
• Cook for 10 minutes, stirring often to avoid burning.
• Add the beef, turn the heat up to high and cook until medium-brown. DO NOT allow the beef to stew just brown.
  400 g braising beef
• Add the tomato purée and cook for a further 3 minutes.
  2 tbsp tomato puree
• Next add the wine, nutmeg and stock to the pan and bring to a boil.
  150 ml red wine, 2 pinches nutmeg, 150 ml beef stock, 1 pinch black pepper, 1 pinch salt
• When it is boiling, reduce the heat to very low in order that the mixture slowly bubbles away.
• Put the lid on with a wooden spoon propping it open slightly.
• Slowly cook for about 2 hours.
• Every now and again, add a little of the milk to the ragu and stir in. The ragu should have a rich thick texture after allof the milk has been absorbed.
  150 ml milk
• Check the seasoning and adjust if necessary.
• When you are happy with the Ragu, add the tagliatelle to salted boiling water and cook per the packet.
  250 g tagliatelle
• To serve, mix the ragu with the tagliatelle and serve immediately with a grating of parmesan.

Notes

VFC means very finely chopped!!

Nutrition

Calories: 683kcal | Carbohydrates: 46g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 174mg | Sodium: 844mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g