Bolognese Sauce (Ragu Alla Bolognese)
Make the ultimate bolognese sauce with this classic Italian recipe with a twist. Make rich, velvety ragu alla bolognese sauce with a classic selection of ingredients that are simmered down with your choice of minced meat.
Equipment
- 1 large pan or skillet with lid
- 1 large pot (for the pasta)
- Sharp kitchen knife and chopping board
Ingredients
- 1/4 cup olive oil
- 2 onions chopped
- 2 celery ribs chopped
- 2 carrots chopped
- 16 oz 450g ground beef & Pork (mixed)
- 2 tablespoons tomato paste
- 1 oz 25g dark chocolate
- 5 oz 150g pancetta
- 1 cup red wine
- 1 cup water
- Salt and pepper to taste
- Parmesan and fresh parsley for serving
- Choice of pasta - approx. 300g 10oz for 4 people
- 2 cloves of garlic
Instructions
- Dice the pancetta and add it to a hot pan with a splash of olive oil. Cook for around 4-5 minutes or until you see the fat reducing.5 oz 150g pancetta
- Add the diced onion, celery, and carrot, and cook for around 10 minutes on a high heat. Once the vegetables soften, add the garlic and minced meat. Mix well and cook until the meat is browned (this should take around 8 minutes depending on your pan size).1/4 cup olive oil, 2 onions, 2 celery ribs, 2 carrots, 16 oz 450g ground beef & Pork (mixed), 2 cloves of garlic
- Add the tomato paste, red wine, the rest of the olive oil, and season to taste. Mix well, reduce heat to low, and simmer covered for 30 minutes.2 tablespoons tomato paste, 1 cup red wine
- Check liquid levels and add water (or more wine) if the sauce is looking too dry. Cover, and continue to simmer on a low heat for another 45 minutes.1 cup water
- For the final 20 minutes, leave uncovered and add the dark chocolate and stir through until melted. Season to taste just before serving.1 oz 25g dark chocolate
- Serve with your choice of pasta and garnish with plenty of grated parmesan and some fresh parsley.Salt and pepper, Parmesan and fresh parsley, Choice of pasta - approx. 300g