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.
Calories 633 Calories from Fat 226
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 10.2 g51.1%
Trans Fat 0 g
Cholesterol 80.9 mg27%
Sodium 482.3 mg20.1%
Total Carbohydrates 62 g20.5%
Dietary Fiber 3.6 g14.6%
Sugars 6 g
Protein 32 g63.7%
Vitamin A 41.4% Vitamin C 5.4%
Calcium 15.3% Iron 10.1%
*Based on a 2000 Calorie diet