Rick Stein’s Venetian Bolognese Ragú
We ♥ Pasta!
Wine Suggestion: We often advise to serve food with wine from the same region as they tend to naturally complement each other. This is never more the case than with Italian reds and tomato-based sauces. Italian red wines, such as Sangiovese, are high in acidity and are a perfect match for acidic tomato sauce; so find a good Sangiovese as you’ll need one for this recipe anyway – and it would be plain wrong not to drink the rest.
Ragù Bolognese – serves 6-8
- 1 celery stick, finely chopped
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 60ml olive oil
- 300g beef mince
- 300g pork mince
- 100g lean smoked bacon, finely chopped
- 1 tsp salt
- 15 turns black pepper
- 100ml Sangiovese wine
- 60ml water
- 500ml passata
- 2 tbsp tomato puree
- 1 sprig rosemary
- cooked tagliatelle & freshly grated Parmesan to serve
In a heavy-based saucepan, fry the celery, carrots and onion in the olive oil for about 10 minutes.
Add the beef, pork and bacon and brown. Season with the salt and pepper, then add the wine, water, passata, tomato puree and rosemary. Cook, covered, over a low heat for about 2 hours.
Serve with the cooked pasta and freshly grated Parmesan.
(Original recipe from Rick Stein’s Venice to Istanbul, Penguin, 2015.)
Looks yummy! 🙂