Bolognese sauce - ragù

Name: Bolognese sauce - ragù
Cuisine: British
Ingredients: 750 g minced beef; 200 g pancetta; 2-3 pork sausages; 1 tin chopped tomatoes; 50 g celery chopped thinly; 50 g carrots chopped thinly; 50 g white onions chopped thinly; Oil; 1 small glass of dry white wine; 1/2 teaspoon sugar; 1 bag cherry tomatoes (optional)

Gaia Riva @gaia

Bristol

This is an Italian classic, basis for many amazing dishes like tagliatelle or lasagna or cannelloni. It takes time thought so I always make a lot of it and then freeze the rest. You can even make lasagne or cannelloni straight away and freeze them so that you only have to cook them.

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Ingredients

750 gminced beef
200 gpancetta
2-3pork sausages
1 tinchopped tomatoes
50 gcelery chopped thinly
50 gcarrots chopped thinly
50 gwhite onions chopped thinly
Oil
1small glass of dry white wine
1/2 teaspoonsugar
1 bagcherry tomatoes (optional)

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Steps

1

Start by chopping the celery, onions and carrots thinly. This effort is key as you are making a pasta sauce not a stew.
2

In a casserole dish add some oil and cook the pancetta so that you start the dish by giving it a lot of flavor. When they are all pink add the onions, celery and carrots. Leave it cook for 5 min, the liquid from the vegetables should keep it from sticking but if it does add a little splash of white wine.
3

Add the minced beef and mix well. Remove the sausage from the skin and add that too to the pot. Stir well and when the beef looks quite cook and it start to stick add the wine and leave it to evaporate
4

Add the tinned tomatoes and the cherry tomatoes (if using) and the sugar to balance the acidity of the tomatoes.
5

Leave to cook with a lid over small fire for ideally 2 hours but for a minimum of at least 1 hour. Check it after 1 hour and again at 1.5 hours so ensure that it’s not sticking and if needed add some beef stock.