Ragù alla Bolognese

Name: Ragù alla Bolognese (Bolognese sauce)
Yield: Makes 1 pint (600 ml): serves 4-5 as main course
Cuisine: Italian
Ingredients: 1 medium-size onion, chopped finely; 2 oz (50 g) unsmoked streaky bacon, cut into ¼-inch (5 mm) strips; 1 oz (25 g) butter; 1 tablespoon (15 ml spoon) cooking oil; 8 fl oz (240 ml) stock; ¼ pint (150 ml) dry red or white wine; 2 oz (50 g) chicken livers, chopped; 8 oz (225 g) very lean minced beef; 1 clove of garlic, chopped finely; 1 small carrot, chopped finely; 1 stick of celery, chopped finely; a pinch of grated nutmeg; salt and freshly ground black pepper; 2 tablespoons (2 X 15 ml spoon) tomato purée; ½ bay leaf; a pinch of dried oregano; several stalks of parsley

Bolognese sauce

Preparation info

Makes 1 pint : serves
4-5
as main course

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Ragù is the general name for a meat sauce. This is the classic Bolognese ragù. It has a very pungent, concentrated flavour and is delicious with every kind of pasta. This sauce will keep for 2—3 days in the refrigerator and freezes well.

Ingredients

1 tablespoon (15 ml spoon) cooking oil
1 oz (25

Method

Heat the oil and butter in a heavy saucepan and cook the bacon until it starts to brown. Add the vegetables and cook together, stirring, for a few minutes until they begin to colour. Next, add and lightly brown the beef, breaking it up with a fork at the same time. Add the chicken livers and cook until they lose their raw look. Add the wine and boil rapidly to evaporate. This will only take a f