Bolognese ragù sauce

Name: Bolognese ragù sauce
Yield: Makes about 6 portions
Cuisine: Italian
Ingredients: 2 carrots, finely chopped; 2 celery sticks, finely chopped; 500 g beef mince; nutmeg, for grating; 150 ml red or white wine (plus another glass for the cook!); 150 ml red or white wine (plus another glass for the cook!); 500 ml beef or chicken stock; 500 ml beef or chicken stock; 1 x 400 g tin of plum tomatoes (or the same weight of fresh tomatoes, chopped); 1 x 400 g tin of plum tomatoes (or the same weight of fresh tomatoes, chopped); ½ dried oregano; 1 bay leaf; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 25 g lightly salted butter; 75 g smoked pancetta or bacon, cubed; 75 g smoked pancetta or bacon, cubed; 1 white or red onion, finely chopped; 1 white or red onion, finely chopped

Preparation info

Makes about
6 portions

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Opinion is quite sharply divided about what constitutes a real bolognese ragù. Plenty of purists will claim that it has to be cooked a certain way, or contain certain ingredients. Truth be told, who really cares? No two bolognese ragù sauces are ever the same, and the best ones I’ve made have often been conjured up simply by using whatever’s in the fridge, freezer and store-cupboard.

This recipe is a basic formula which you can tweak to your own taste. It should be beefy, intensely

Ingredients

Europe
Italy
Sauce
Mediterranean

Ingredients

Method