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Lee-Ann's caramelised ragu with hidden veg
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Sneak veggies into a delicious ragu for a kid-approved meal. Serve over spaghetti for a satisfying, classic Italian dinner that leaves them wanting more.
Ingredients:
  • 15g dried porcini mushrooms (optional)
  • 3 carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 leek, trimmed, washed, roughly chopped
  • 2 zucchini, roughly chopped
  • 2 x 400g cans whole peeled tomatoes
  • 36.40 gm extra virgin olive oil
  • 500g beef mince
  • 500g pork mince
  • 150g middle bacon rashers, trimmed, chopped
  • 40.00 ml fresh rosemary leaves, chopped (see note)
  • 20.00 ml fresh thyme leaves (see note)
  • 4 garlic cloves, crushed
  • 772.50 gm milk
  • 510.00 gm beef stock
  • 750g spaghetti
  • Shaved parmesan, to serve
Instructions:
  • Place optional mushrooms in a small heatproof bowl and cover with boiling water. Let sit for 10 minutes until softened.
  • Combine carrot, celery, leek, and mushroom mixture in a food processor and pulse until finely chopped but not pureed. Transfer the mixture to a bowl. Pulse zucchini in the food processor until finely chopped. Add to the carrot mixture. In the same food processor, blend undrained tomatoes until smooth. Set aside.
  • In a large, deep frying pan over medium heat, heat oil. Add beef and pork mince, and bacon. Cook, stirring occasionally, for 10 to 15 minutes until browned and any liquid has evaporated, creating a flavorful 'browning' on the pan's base.
  • Drop in fresh rosemary, thyme, and garlic into the pan. Saute for 1 to 2 minutes until the garlic is fragrant but not browned. Introduce the carrot mixture to the pan. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are tender. While cooking, the released liquid will deglaze the pan, enhancing flavors. Make sure to scrape the base of the pan as you stir to intensify flavors and prevent sticking. Continue cooking until the liquid evaporates and a rich, brown layer forms at the base of the pan.
  • Turn down the heat and pour in half of the milk. Let it cook for 15 to 20 minutes, stirring occasionally, until the milk has evaporated and a new layer of flavor has developed at the bottom of the pan. Add the rest of the milk and stir continuously to keep the sauce smooth and prevent sticking.
  • Combine ripe, juicy tomatoes with flavorful stock in a pot. Simmer gently, stirring occasionally, for 30 minutes until a rich and deeply-colored sauce forms.
  • Prepare pasta in a pot of boiling salted water according to package instructions until al dente. Drain, saving 1/4 cup of cooking water. Mix the saved cooking water into the sauce.
  • Portion the pasta into 8 serving bowls, generously ladle bolognese sauce over each bowl, and finish by sprinkling with fresh parmesan before serving.

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