Traditional pork and veal ragu (bolognaise sauce)
- 09.03.2017
- 461
Freeze in one batch or portions, so that after a long day, all you need to do is cook pasta and reheat the ragu for a hearty, soul-warming meal.
Recipe «Traditional pork and veal ragu (bolognaise sauce)» presented in category Recipes / Meat, to prepare this dish you will need no more 2:25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 20g butter, 1 large brown onion, finely chopped, 2 celery sticks, trimmed, finely chopped, 1 large carrot, peeled, finely chopped , 500g pork and veal mince, Pinch of salt, 250ml white wine , 160ml milk, 1 x 800g can diced tomatoes, 125ml Massel chicken style liquid stock, 350g dried spaghetti pasta, Shaved parmesan, to serve.
Ingredients:
- 1 tbsp olive oil
- 20g butter
- 1 large brown onion, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1 large carrot, peeled, finely chopped
- 500g pork and veal mince
- Pinch of salt
- 250ml white wine
- 160ml milk
- 1 x 800g can diced tomatoes
- 125ml Massel chicken style liquid stock
- 350g dried spaghetti pasta
- Shaved parmesan, to serve
Instructions
- Heat the oil and butter in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until the onion is soft but not coloured. Freeze in one batch or portions, so that after a long day, all you need to do is cook pasta and reheat the ragu for a hearty, soul-warming meal.
- Add the mince and salt and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince just changes colour. Stir in the wine. Increase heat to medium-high. Simmer for 12 minutes or until the liquid has almost evaporated.
- Add the milk. Reduce heat to medium. Cook, stirring, for 10 minutes or until the liquid has almost evaporated. Add the tomato and stock. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 11/2 hours. Taste and season with salt and pepper. (To freeze, see tips)
- Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Divide the pasta among serving bowls and top with the ragu. Sprinkle with parmesan to serve.