Classic Ragu Bolognese with Pasta
|Butter||2 Ounce (60 Gram)|
|Extra virgin olive oil||2 Tablespoon|
|Unsmoked streaky bacon/Unsmoked pancetta||2 Ounce, finely chopped (60 Gram)|
|Onion||1 Small, finely chopped|
|Carrot||1 , finely chopped|
|Stalk celery||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Lean chuck steak||1 Pound, coarsely minced (500 Gram)|
|Tomato puree||2 Tablespoon|
|Red wine||5 Fluid Ounce (150 Milliliter)|
|Meat stock/Water||5 Fluid Ounce (150 Milliliter)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||2 Ounce (To Serve)|
Melt butter and oil in a large, heavy-based pot over medium-high heat.
Add pancetta and cook, stirring frequently, until coloured, 5 minutes.
Add onion, carrot, celery, garlic and bay leaf and cook, stirring frequently, until soft, 8 minutes.
Add minced steak and cook, crumbling with a fork to break up, until browned.
Turn heat to medium.
Add tomato puree and cook, stirring constantly, 1 minute.
Add wine and stock or water.
Bring to a boil, then turn heat down to very low.
Simmer, partially covered, stirring occasionally and adding milk 2 tbsp at a time every 20-30 minutes.
Cook until thick and rich, 2 hours.
Add salt, pepper and nutmeg to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite.
Add drained pasta to hot ragu.
Toss well to coat.
Serve immediately with parmesan.