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>
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<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>
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<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>
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<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>
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<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>
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<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>
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<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>
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<p><em>Image: Better Homes & Gardens</em></p>
