Classic Ragu alla Bolognese

This very old fashioned sauce for pasta is traditionally used to dress Tagliatelle or for Lasagna or Cannelloni. The important thing is to keep the meat looking like chopped meat rather than mince. Makes enough to lightly dress 400 g pasta

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Ingredients

  • 100 g pork loin boned
  • 100 g beef steak, boned
  • 100 g prosciutto crudo, including all the fat
  • 100 g unsalted butter
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 onion, finely chopped
  • 50 g un-smoked pancetta or fatty, streaky un-smoked bacon, finely chopped
  • 1 heaped tbsp De Rica tomato puree diluted in 1 glass hot water
  • Salt and freshly milled black pepper
  • 300 ml hot beef stock or water
  • 100 g chicken livers, washed, trimmed and finely chopped
  • 6 tbsp double or single cream
  • 1 tbsp truffle butter

Method

  1. Chop the meats together finely with a heavy knife.
  2. Melt half the butter and fry together the vegetables and pancetta or bacon for 5 to 6 minutes, stirring.
  3. Add the chopped meats and stir together to seal all over.
  4. Add the diluted tomato puree. Season with the salt and pepper.
  5. Stir thoroughly, cover and leave to simmer very slowly for about 2 hours. During this time never let it dry out, but stir frequently and keep adding a little hot water or beef stock.
  6. After about 2 hours, when all the meat is tender, add the chicken livers and simmer for about 5 minutes.
  7. Then stir in all the cream, and the truffle butter, if using. Leave to stand under required or use at once, but it does improve with standing and reheating.
© Speciality Cooking Supplies Limited 2024

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