Bolognese sauce

Bolognese sauce

Ragu

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This is how the classic dish of Bologna is made. It freezes very well.

Ingredients

Quantity Ingredient
45g butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
2 garlic cloves, finely chopped
90g pancetta, coppa or bacon, finely chopped
500g minced beef, pork or veal mince
1/3 cup dry red wine
salt and freshly ground pepper
3 tablespoons tomato paste
1 cup beef stock
1/4 cup cream, (optional)

Method

  1. Heat the butter and oil in a deep frying pan, add the vegetables and fry until softened and browned lightly. Add the pancetta and minced meat and fry until the meat changes colour. Add the wine, let it bubble hard for a few minutes, and then add the salt, pepper, tomato paste and a little stock to moisten.
  2. Simmer, covered, stirring every now and then, and adding the remaining stock as necessary, for 1 1/2 hours. Add the cream, if liked, and cook, uncovered, for 5 minutes longer. Serve with hot drained pasta. This is ample sauce for 500 g of pasta.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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