We love Anna Del Conte’s Gastronomy of Italy which is where we found this excellent Bolognese sauce.
Ragù alla Bolognese – to serve 4
- 50g unsalted butter
- 2 tbsp olive oil
- 100g unsmoked pancetta, finely chopped
- 1 small onion, very finely chopped
- 1 small carrot, very finely chopped
- 1 small celery stalk, very finely chopped
- 350g lean braising steak, minced
- 5 tbsp red wine
- 1½ tbsp tomato purée
- 100ml hot meat stock
- 5 tbsp milk
Heat the butter and olive oil with the pancetta in a deep, heavy-based saucepan. Fry gently for a few minutes and then add the chopped vegetables. Keep frying over a medium heat until the vegetables are soft.
Add the mince and cook until it is sealed, breaking any lumps up with a spoon. Pour over the red wine and boil briskly for a few minutes until the liquid has almost evaporated.
Dilute the tomato paste with the stock and add to the pan. Season well and cook for 5 minutes, stirring often. Meanwhile, bring the milk to simmering point in a small pan.
Pour the milk over the meat and stir well. Cook, uncovered, over the lowest heat for at least 2 hours. You don’t want the ragù to boil, but just break a few bubbles on the surface. Stir now and then as it cooks and adjust the seasoning at the end. Serve with tagliatelle.
Wine Suggestion: You need something red with high acidity. Try something Sangiovese-based from Italy and you won’t go far wrong.
(Original recipe from Anna Del Conté’s Gastronomy of Italy, Pavillon, 2001.)