Traditional pork and veal ragu (bolognaise sauce)

Recipes / Meat

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

  1. 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.
  2. 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.
  3. 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)
  4. Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
  5. Divide the pasta among serving bowls and top with the ragu. Sprinkle with parmesan to serve.