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Ragu Alla Bolognese

  • 8servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 60g bacon or pancetta, chopped

  3. 1 onion, finely chopped

  4. 1 carrot, finely chopped

  5. 1 celery stick, finely chopped

  6. 500g veal mince

  7. 500g beef mince

  8. 4 tablespoons tomato paste

  9. 1 cup red wine

  10. 2 bay leaves

  11. 2 cups beef stock

  12. 1/3 cup milk

  13. 1 chicken liver, finely chopped, optional

  14. 500g spaghetti or tagliatelle, to serve

  15. Parmesan cheese, to serve

Instructions Jump to Ingredients ↑

  1. Melt butter in a large heavy based saucepan. Add bacon, onion, carrot and celery. Cook over low heat until vegetables are soft.

  2. Raise the heat and add mince. Cook until browned. Add tomato paste and cook for 1 minute. Add wine and simmer for 1 minute.

  3. Add bay leaf and half the stock. When stock has been absorbed add remaining stock and milk. Season well. Simmer covered for 2 ½ - 3 hours.

  4. If using liver stir in now -- and simmer another couple of minutes. Toss through spaghetti and serve with parmesan cheese.

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