Traditional Pork & Veal Ragu (Bolognaise Sauce)
Traditional Pork & Veal Ragu (Bolognaise Sauce)
Ingredients
Sauce
- 1 tbsp olive oil
- 20g butter
- 1 large brown onion, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 500g pork and veal mince
- Pinch of salt
- 250ml (1 cup) white wine
- 160ml (2/3 cup) milk
- 1 x 800g can diced tomatoes
- 125ml (1/2 cup) chicken stock
To Serve
- 350g spaghetti
- Shaved parmesan, to serve
Instructions
- 1
Heat the oil and butter in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until the onion is soft but not coloured. Freeze in one batch or portions, so that after a long day, all you need to do is cook pasta and reheat the ragu for a hearty, soul-warming meal.
6 min - 2
Add the mince and salt and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince just changes colour. Stir in the wine. Increase heat to medium-high. Simmer for 12 minutes or until the liquid has almost evaporated.
16 min - 3
Add the milk. Reduce heat to medium. Cook, stirring, for 10 minutes or until the liquid has almost evaporated. Add the tomato and stock. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 1/2 hours. Taste and season with salt and pepper. (To freeze, see tips)
90 min - 4
Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- 5
Divide the pasta among serving bowls and top with the ragu. Sprinkle with parmesan to serve.