Ragù alla Bolognese

Ingredients

• 500 g beef mince
• 500 g pork mince
• 1 brown onion (brunoise)
• 2 celery sticks (brunoise)
• 2 carrots (brunoise)
• 4 cloves garlic (brunoise)
• 2 tsp tomato paste
• 400 g canned tomatoes
• 400 g blanched & peeled fresh tomatoes
• 800 mL beef stock
• 350 mL red wine
• 2 bay leaves
• 2 sprigs thyme

Method

1. Sweat onion, celery, carrot until soft and translucent.
2. Add garlic and soften.
3. Add mince, mash with spoon and brown.
4. Cook out tomato paste.
5. Add red wine, reduce, add both tomatoes and stock.
6. Bring to boil and add aromatics.
7. Simmer for at least 2 hours.

Notes

1. You do not want any colour on the soffrito.
2. Don’t be basic and serve with spaghetti. Use tagliatelle instead or at least spaghettoni.