Traditional Spaghetti Al Ragù Bolognese

Name: Traditional Spaghetti Al Ragù Bolognese
Total time: 7200 s
Yield: 5 servings
Cuisine: British
Ingredients: 2-4 rashers bacon, diced; 2 brown onions, finely diced; 2 carrots, finely diced; 2 celery sticks, finely diced; 2 garlic cloves, crushed; 2-3 Rosemary sprigs; 500 g beef mince; 800 g Italian whole tomatoes; Handful basil leaves; 1 tsp dried oregano; 2 tbsp tomato paste; 2 cups beef stock; 125 ml white wine; 6 cherry tomatoes, halved; 1 dash nutmeg; 500 g spaghetti; 1 cup full cream milk; Parmesan cheese

Elijah Barrott-Walsh @elijah78

Traditional Spaghetti Al Ragù Bolognese

Elijah Barrott-Walsh @elijah78

Saved

Ingredients

2 hr

5 servings

2-4 rashersbacon, diced
2brown onions, finely diced
2carrots, finely diced
2celery sticks, finely diced
2garlic cloves, crushed
2-3Rosemary sprigs
500 gbeef mince
800 gItalian whole tomatoes
Handfulbasil leaves
1 tspdried oregano
2 tbsptomato paste
2 cupsbeef stock
125 mlwhite wine
6cherry tomatoes, halved
1 dashnutmeg
500 gspaghetti
1 cupfull cream milk
Parmesan cheese

Saved

Steps

2 hr

1

Cook the bacon on a medium heat
2

Add the onion, carrot, celery sticks, garlic and the leaves from the rosemary and cook until soft for about 10 minutes, stirring often
3

Move the vegetables to one side, increase the heat to high and add the beef mince, stirring until the beef is completely browned
4

Add the Italian tomatoes, a handful of basil leaves, 2 tbsp tomato paste, tsp oregano, 125ml white wine, beef stock and 6 halved cherry tomatoes. Stir, breaking up all the tomatoes and bring to a boil. Add a dash of nutmeg.
5

Reduce to a gentle simmer and cover with a vented lid. Cook for 1 hr, stirring occasionally
6

When the sauce is nearly finished, reduce 1 cup milk to 1/3 its volume on the stove and mix in with the sauce
7

Cook 500g spaghetti in about 5L boiling water for 10 minutes, stirring occasionally
8

Drain the spaghetti and serve with the sauce, parmesan and basil to taste