This Bolognese is an authentic Italian recipe with fresh ingredients and amazing smells, flavours, and taste! After you remove the garlic from the butter and oil and have a chance to smell it, you could be smelling it for hours!
1 medium carrot, diced
100 g pancetta (non-smoked)
1 stalk of celery (including leaves), diced
50 g unsalted butter
200 g ground lean beef mince
200 g pork mince
2 tbsp olive oil
1 garlic clove, peeled
1 medium onion, roughly chopped
3 tbsp tomato purée
Touch of grated nutmeg
1/2 cup beef stock
1/2 cup full cream milk
2 bay leaves
Pepper to season
Salt to season
1/2 cup red wine
4 tbsp salt (pasta)
Method Trim fat cap off pancetta and dice. Heat olive oil, butter and garlic clove in a large saucepan. Cook for 2-3 minutes. Remove garlic and then add pancetta.
Add the onion into the pan with a pinch of salt to stop the onions burning. Add the carrots and celery after the soffritto (sauce base used in Italian cooking) has softened, add the meat and use a wooden spoon to gently break up the meat.
Once the mince is browned, add the tomato purée, grated nutmeg, and the red wine. Gently stirring. Meanwhile, heat up the beef stock and gently pour into the pan. Add a pinch of salt. Then add the milk, this helps to soften the dish and give it a depth of flavour. Then, add the bay leaves.
Leave to cook for 1 hour with lid on, on the lowest heat, stirring regularly. Remove lid for the second hour adding a little bit of water if it’s getting to dry. Once cooked the ragù will be dark and rich in colour. Then, remove the bay leaves.
Cook the pasta in a large stock pot with 4 litres of water and 4 tablespoons of salt (1 tbsp of salt to one litre of water). Bolognese is best made with tagliatelle so the mince can stick onto the pasta. Don’t use spaghetti because it is too thin for the sauce to stick.
Bring the pasta to the boil with the lid on. Cook the pasta al dente, still with a bit of a bite.
Drain the pasta but keep in the stock pot, add a spoonful of ragù to the pasta and stir through. Two tablespoons of ragù per portion of pasta is the correct ratio of pasta to ragù, (not as much as you would think).
Serve into pasta dishes and grate fresh parmesan on top.