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Ragu Bolognese

Diet.Chef's picture
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Ingredients
  Chopped smoked ham 1⁄4 Pound
  Chopped onions 4 Ounce
  Coarsely chopped carrot 1 Ounce
  Coarsely chopped celery 2 Ounce
  Butter 2 Ounce
  Lean beef 3⁄4 Pound, minced twice
  Lean pork 1⁄4 Pound, minced twice
  Chopped chicken livers 1⁄2 Pound
  Dry white wine 6 Tablespoon
  Beef stock 3⁄4 Pint
  Tomato puree 5 Teaspoon
  Double cream 3⁄8 Pint
  Ground nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
Directions

MAKING
1. Onto a cutting board, put chopped ham, onions, carrots and celery, and chop them together into very small pieces.
2. In a frying pan, melt the butter over a moderate, when the foam subsides, add the ham mixture and cook, stirring often, for about 10 minutes, until it is lightly browned.
3. Add beef, pork and chicken livers and lightly brown over a moderate heat, stirring constantly to break up any lumps.
4. Add wine, increase the heat, and boil briskly, still stirring constantly, until almost all liquid has cooked away. Add in the stock and tomato puree, bring to a boil over a high heat, then reduce the heat and simmer, covered, for at least 45 minutes, stirring occasionally.

FINALISING
5. Add cream just before serving and let it heat through. Season well.

SERVING
6. Serve on pasta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Mixing
Interest: 
Holiday, Healthy
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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