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Ragu Alla Bolognese

<p dir="ltr">Bolognese is one of the most well-known and well-loved dishes in the whole world, but not all Bolognese sauces are made equal! Rich and full of flavour, you will really taste the difference.</p> <h3 dir="ltr">Ingredients</h3> <p dir="ltr">50g unsalted butter</p> <p dir="ltr">100ml extra virgin olive oil, plus extra 50ml</p> <p dir="ltr">2 brown onions, diced</p> <p dir="ltr">6 cloves garlic, sliced</p> <p dir="ltr">3 stalks celery, sliced</p> <p dir="ltr">100g pancetta, diced</p> <p dir="ltr">300g chicken mince</p> <p dir="ltr">300g pork mince</p> <p dir="ltr">900g beef mince</p> <p dir="ltr">200g tomato paste</p> <p dir="ltr">200ml milk</p> <p dir="ltr">200ml red or white wine</p> <p dir="ltr">2 bay leaves</p> <p dir="ltr">2 sprigs sage, leaves chopped</p> <p dir="ltr">1 sprig rosemary</p> <p dir="ltr">½ nutmeg, finely grated</p> <p dir="ltr">1 tsp chilli flakes</p> <p dir="ltr">Sea-salt flakes and freshly ground black pepper, to season</p> <p dir="ltr">2 x 400g tins diced tomatoes</p> <p dir="ltr">1.2L chicken stock</p> <p dir="ltr">Cooked pasta, ricotta, grated parmesan and basil leaves, to serve</p> <h3 dir="ltr">Method</h3> <p><span id="docs-internal-guid-67a68948-7fff-1700-05e4-3491db8203ed"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p>

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Ragu bolognese

<p>I've wanted to do a good ragu for some time now. I've been mindful of the fact that student-style spag bol has left many of us with an uneasy relationship with mince, but this is something quite different. </p> <p>The city of Bologna is famous for the dish that bears its name. My friend Andy hails from Bologna and he once gave me his grandmother's recipe. The simplicity of it is as astounding as it is beautiful. I love restraint in cooking; simple so often results in glorious. </p> <p>Digging around for other recipes I was intrigued but unsurprised to discover how much variation there is. Does one add mushrooms? Is it sacrilege to add a carrot? Not being Italian, I decided I was allowed a few concessions. </p> <p>I've based my own recipe on the classic ragu bolognese; not quite as simple as Andy's grandmother's, but hopefully something she'd approve of. Recently, I've been playing around with venison mince. It has a lot more flavour than beef mince and is much leaner. Use the wider flat pasta varieties such as pappardelle or penne; anything that will make the most of the sauce. </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>olive oil</li> <li>2 red onions, peeled and sliced</li> <li>150g thick-cut bacon, pancetta or prosciutto, diced</li> <li>few sprigs fresh rosemary</li> <li>few bay leaves</li> <li>500g venison, beef or lamb mince</li> <li>1 cup red wine</li> <li>2 x 400g tins plum tomatoes</li> <li>1 tsp soft brown sugar</li> <li>generous pinch freshly grated nutmeg</li> <li>salt and pepper</li> <li>2 tbsp single cream (optional)</li> <li>pasta cooked al dente (fricelli, pappardelle, tagliatelle, penne or similar) to serve</li> <li>handful flat-leaf parsley, roughly chopped, to serve</li> <li>shaved or grated pecorino cheese, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. In a large pan heat a tablespoon of olive and add red onion. Cook gently for several minutes until onion is soft and translucent. Add diced bacon or prosciutto and continue to cook for 5-6 more minutes, until any fat has melted down and the pieces are starting to crisp. </p> <p>2. Pull rosemary leaves off stems, add to pan with bay leaves and cook for another minute, then follow with mince. Continue to cook for several minutes, breaking the mince up and letting it brown a little. </p> <p>3. Add red wine, tomatoes, sugar and nutmeg. Fill one of the empty tomato tins with water, swirl it around to get the rest of the sauce out of the tin, then pour liquid in too. Season well with salt and pepper. </p> <p>4. Simmer for about an hour and a half, stirring occasionally so it doesn't catch on the bottom, until mixture has thickened. Stir in cream, if using, and check seasoning. </p> <p>5. Serve by folding al dente pasta into ragu with chopped parsley. Top with shaved pecorino and serve immediately.  </p> <p><em>Written by Sam Mannering. First appeared on <span style="text-decoration: underline;"><a href="http://www.stuff.co.nz/" target="_blank"><strong>Stuff.co.nz</strong></a>. </span></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Bolognaise-style mushroom ragu

<p>This is a rich, tasty and quite sophisticated mushroom ragu. A real winter warmer!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600g large field mushrooms (or any mushrooms you like, just not Asian style), cut into rough, 3cm dice</li> <li>600g pine mushrooms (or any mushrooms you like, but not Asian ones), cut into rough, 3cm dice</li> <li>120ml extra -virgin olive oil</li> <li>Salt flakes and freshly ground black pepper</li> <li>20g dried porcini mushrooms</li> <li>2 onions, diced</li> <li>8 garlic cloves, finely chopped</li> <li>3 celery stalks, finely sliced</li> <li>1 carrot, finely diced</li> <li>2 fresh bay leaves</li> <li>½ teaspoon chilli flakes</li> <li>2 teaspoons fennel seeds</li> <li>2 tablespoons tomato paste</li> <li>2 tablespoons red or brown miso paste</li> <li>400ml white wine</li> <li>800ml chicken or vegetable stock</li> <li>1 x 400g can diced tomatoes</li> <li>1 tablespoon dried Greek oregano</li> <li>100g pasta per person</li> <li>Grana padano, finely grated, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C fan-forced (200°C conventional).</li> <li>Add the fresh mushrooms to a roasting tray, drizzle over half the oil, season, toss to coat and roast for 20 minutes.</li> <li>Soak the porcini mushrooms in hot water for 10 minutes. Dice the rehydrated mushrooms and reserve the water.</li> <li>Heat a large, heavy-based saucepan over medium heat. Add the remaining oil, the onion, garlic, celery, carrot, bay leaves, chilli flakes and fennel seeds, and cook for 15 minutes, stirring occasionally.</li> <li>Add the fresh mushrooms and cook, stirring occasionally, for 15 minutes – as the mushrooms sweat down they will help to deglaze the pan.</li> <li>Add the tomato paste and miso and stir constantly for two minutes.</li> <li>Add the wine, diced porcini and porcini water and bring to a simmer. Add the stock, tomatoes and oregano and simmer for 45 minutes over low heat until the sauce is thick and intense. Adjust the seasoning to taste.</li> <li>To serve, cook the pasta according to the packet instructions and toss through the ragu in the pan. Take the pan directly to the table and serve with plenty of grana padano on the side.</li> </ol> <p><em>Written by Karen Martini, first appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/"><strong><em><span style="text-decoration: underline;">Red wine lamb pappardelle</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/vegetarian-meat-balls/"><strong><em><span style="text-decoration: underline;">Vegetarian meat balls</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/one-pan-lemon-garlic-chicken-pasta/"><strong><em><span style="text-decoration: underline;">One-pan lemon garlic chicken pasta</span></em></strong></a></p>

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