Ragu Alla Bolognese

Submitted by Terese

"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"

 

• Ready In: 3hrs 15mins
• Ingredients: 15
• Serves: 8

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.

Reviews

[KeyWee]

Thank you, thank you, Terese!! I have been looking for this recipe for years. When I was in Ireland back in 1984, I began to get homesick for American food. In a little pub in Dublin, I spotted "spaghetti" on the menu. It was tasty, but different, and when I read your recipe, I thought "maybe" and it WAS! The only thing I changed was to use lean ground pork in place of the veal, and it was very hard to leave garlic out, but I did it! I simmered this for almost 5 hours and it was so tasty, and just like I remembered from Ireland - thanks, again!