Steve Cooks

Steve’s Ragù Bolognese

A bit more authentic than your "spag bol", this sauce can be used on pasta, in lasagna, even in moussaka! It's also full of vegetables so it's good for you!

Instructions

Fry off veg in oil and butter until softened.

Add meat and fry until brown.

Deglaze pan with wine, add stock, garlic, bay leaves and season.

Add tomatoes, paste and milk and bring to boil.

Cover and simmer for 3 hours, stirring frequently to avoid sticking to pan. Add more water if becoming too dry.

Serve on your choice of pasta. Top with copious amounts of grated Parmesan cheese with cracked pepper, fresh basil and parsley to garnish.

Ingredients

  • 250 - 300g Minced Beef/Veal

  • 250 - 300g Minced Pork

  • 1 large Carrot (finely diced)

  • 1 large Onion (finely diced)

  • 2 stalks of Celery (finely diced)

  • 1 can (400g) Diced Tomatoes

  • 1 small can (140g) Tomato Paste

  • 1 Beef Stock cube and 250ml water (or liquid stock)

  • 200ml Milk

  • ½ cup White Wine

  • 2 cloves Garlic (crushed/minced)

  • 1 TBS Olive oil

  • 1 TBS Butter

  • Salt and Pepper

  • 2 Bay leaves

  • Additional water