Ragù

Name: Ragù
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1 large carrot, finely chopped; 1 large onion, finely chopped; salt and pepper; 25 g (1 oz) butter; 100 g (4 oz) cubes of pancetta; 400 ml (14 fl oz) tin of beef consommé; 2 sticks of celery, finely chopped; 400 g (14 oz) tin of chopped tomatoes; 300 ml (10 fl oz) red wine; 300 ml (10 fl oz) milk; 500 g (1 lb 2 oz) lean minced beef

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

A classic from northern Italy, ragù is the original Bolognese sauce served with pasta. This recipe sticks close to the original, needing a few hours of slow simmering for the beef to soften and flavours to blend.

Ingredients

100 g (4 oz) cubes of pancetta
25 g (1

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Heat a large saucepan over a medium heat. Add the pancetta and fry for a few minutes until golden brown, then remove from the pan and keep to one side.
Add the butter along with the chopped vegetables and cook over a low heat for 10-15 minutes. Season the beef with salt and pepper and add to the vegetables, increasing the heat and cooking the beef until brown. Pour