Classic bolognese ragu

By Genarro Contaldo
From Saturday Kitchen

Ingredients

• Extra virgin olive oil: 3 tbsp
• Butter: 30g/1oz
• Onion: 1, finely chopped
• Celery stalk: 1, finely chopped
• Carrot: 1, finely chopped
• Pancetta: 150g/5½oz, cubed
• Beef mince: 200g/7oz
• Pork mince: 200g/7oz
• Red wine: 200ml/7fl oz
• Tomato purée: 1½ tbsp
• Beef stock: 200ml/7fl oz
• Full fat milk: 100ml/3½ fl oz

Method

1. In a large saucepan, heat the olive oil and butter. Add the finely chopped onion, celery, carrot, and pancetta. Cook on low heat for about 10 minutes, until the onion has softened.
2. Add both beef and pork mince to the pan. Brown the meat thoroughly.
3. Increase the heat and add the red wine. Cook until the wine has evaporated.
4. Dilute the tomato purée in a small amount of beef stock. Stir this mixture into the meat.
5. Reduce the heat to low, cover the pan with a lid, and simmer gently for 2 hours. Check occasionally and add a little extra stock if needed to prevent the sauce from drying out.
6. About 10 minutes before the end of cooking time, stir in the milk.
7. Serve the sauce with freshly cooked tagliatelle.

Slow Cooker Method

1. Follow steps 1-3 of the stovetop method.
2. Dilute the tomato purée in 350ml/12fl oz of stock and add to the meat. Bring to a boil.
3. Transfer the mixture to a medium slow cooker pot. Cover and cook on low setting for 8–9 hours.
4. Stir in the milk and cook for an additional 10 minutes before serving.

Recipe Tips

• For a large slow cooker pot, you can double the quantity. Cooking times remain the same.
• When using a slow cooker, you will need more stock than the stovetop method.