Ragu Bolognese

Ragu Bolognese is a rich meat sauce

Ragu Bolognese is an Italian rich meat sauce. Ragu Bolognese (meat sauce) goes very well with most types of pasta as well as being ideal for lasagna. Making a meat pasta sauce is no more difficult than making a vegetarian pasta sauce.

Serves: 4

Ingredients:

15 grams butter
50 grams pancetta (or smoked streaky bacon, derinded and diced)
2 cloves of garlic (finely chopped)
1 large onion (finely chopped)
1 celery stick (finely diced)
350 grams finely minced beef
125 grams chicken livers ( finely chopped)
4 tablespoons white wine
300 ml beef stock
1 tablespoon tomato puree
salt and pepper (to taste)
grated nutmeg
2 tablespoon single cream

Method:

1. Melt the butter in a saucepan.

2. Add the pancetta (or streaky bacon).

3. Add the garlic.

4. Add the onion.

5. Add the celery.

6. Fry gently for about 10 minutes.

7. Stir frequently.

8. Add the minced beef and cook until brown, stirring frequently.

9. Stir in the chicken livers.

10. Add the white wine.

11. Bring to the boil.

12. Cook until the liquid has almost completely evaporated.

13. Stir in the stock.

14. Add the tomato puree.

15. Season with the salt, pepper and nutmeg to taste.

16. Bring back to the boil.

17. Cover and simmer for 1 hour, stirring occasionally.

18. Check again for seasoning.

19. Stir in the single cream.

20. Serve with tagliatelli or spaghetti.

To discover more about Italian food visit the Italian Traditional Food webpage