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Ragù bolognese (aka spag bol)

Origin: Marcella Hazan

Serves 6

  • oil
  • 45 butter
  • 85g onion, chopped
  • 3 sticks celery, chopped
  • 4 carrots, chopped
  • 350g minced beef
  • 250ml full fat milk
  • whole nutmeg
  • 250ml dry white wine
  • 500g tin tomatoes
And to serve it with:
  • tagliatelle
  • parmesan
 Heat oil and butter and soften the onion. Add celery and carrot and cook for 2 mins. Add the meat, some salt and pepper and cook until it has lost its raw red colour. Add the milk and simmer gently until it has bubbled away. Add 1/8 tsp nutmeg. Add the wine and simmer away until it has evaporated. Add the tomatoes and just barely simmer for at least 3 hours (Heston Blumenthal suggests 5-7 hours), stirring occasionally. You'll probably have to add water occasionally if it gets too dry. At the end, there should be no water left - no loose liquid. Serve with tagliatelle and plenty of parmesan.
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