Ragu Bolognese

Name: Ragu Bolognese
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; 3 tsp dried oregano; freshly grated nutmeg; 2 garlic cloves, chopped; 1 bay leaf; 300 ml/ ½ pt passata; 1 celery stalk; 600 ml/ 1 pt chicken or beef stock; 1 glass of dry white wine; 600 ml/ 1 pt full-fat milk; 115 g/ 4 oz pancetta or unsmoked streaky bacon; 1 carrot, diced; 450 g/ 1 lb minced beef; 3 tbsp olive oil; 1 onion, diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

No two Italian cooks use an identical recipe or can agree on precise ingredients for a Bolognese sauce. Bologna is the home of a number of meat dishes, like arrosto di maiale al latte (poached pork loin), which use milk rather than stock as the cooking liquid, and several knowledgeable writers, including Marcella Hazan, promote the use of milk in a ragu Bolognese. Some cooks would say a ragu must have chicken livers, others find they make the result too rich with a bitt

Ingredients

Method

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Meat and Offal

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