Name: Ragù
Yield: Serves 4
Ingredients: ¼ whole nutmeg, grated; Salt and black pepper; 2 bay leaves; 150 ml (¼ pint) milk; Handful of fresh parsley, finely chopped; 1 stick celery, chopped finely; 3 large cloves garlic, chopped finely; 1 teaspoon dried oregano; 375 g (12 oz) Extra lean minced beef; 2 tablespoons olive oil; 50 g (2 oz) butter; 1 rounded tablespoon tomato puree, dissolved in 75 ml (3 fl oz) water; 1 carrot, chopped finely; 1 onion, chopped finely; 250 ml (8 fl oz) dry red wine; 397 g (14 oz) can chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Ragù, or Bolognese sauce, is a meat sauce to serve with all sorts of pasta including lasagne. If it is cooked long and very gently, it becomes rich, almost creamy, and aromatic with the addition of herbs and grated nutmeg. Make the sauce in advance and keep it in the refrigerator for up to 4 days, or freeze it, and then reheat from frozen while you cook the pasta. To make it really creamy, you can stir in a little double cream before serving.