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Ragu alla bolognese
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Elevate your Bolognese with the aromatic addition of bay leaves.
Ingredients:
  • 100g chicken livers
  • 75g flat pancetta (see note)
  • 20g butter
  • 80ml (1/3 cup) olive oil
  • 2 onions, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g minced beef
  • 500g minced pork
  • 160ml (2/3 cup) dry white wine
  • 375ml (1 1/2 cups) milk
  • 500ml (2 cups) chicken style liquid stock
  • 1 pinch grated nutmeg
  • 400g btl Mutti Tomato Passata
  • 400g can Italian chopped tomatoes
  • 50g tomato paste
  • 2 bay leaves
Instructions:
  • Prepare the livers by trimming and discarding white connective tissues, then finely chop them. Next, remove and discard the pancetta rind, and finely chop the pancetta.
  • In a large heavy-based frying pan over medium-high heat, melt butter with 2 tablespoons of oil. Add onions, carrot, celery, and garlic, cook for 8 minutes until slightly browned. Add pancetta, cook for 5 minutes, then add livers and stir until livers change color. Transfer mixture to a large casserole dish, keeping the frying pan for later use.
  • In the same pan where you cooked the beef mince, heat 1 tablespoon of oil over high heat until it's almost smoking. Add the beef mince and spread it out to cover the pan. Let it cook without touching it for 2 minutes or until it's browned underneath. Then flip it over and repeat the process. Keep cooking and flipping, using a wooden spoon to break up the mince, for about 4 minutes or until it's browned all over. Transfer the beef mince to a casserole dish. Repeat the same steps with the pork mince using the remaining 1 tablespoon of oil in the pan.
  • Heat the casserole over medium heat. Pour in the wine and cook for 2 minutes until almost gone. Stir in the milk and simmer for 5 minutes until reduced. Add the stock, nutmeg, passata, canned tomatoes, tomato paste, and bay leaves. Bring to a simmer, then reduce heat to low and cook uncovered for 3 hours, stirring occasionally to prevent sticking, until thick. Alternatively, bake uncovered in a 150C oven for 3 hours, stirring every 45 minutes. Season with salt and pepper.
  • Combine the hearty ragù with al dente pasta for a delicious and comforting meal.

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