adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooked bolognaise ragu
Slow-cooked bolognaise ragu
0 Likes
Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Slow-cooked beef ragu simmered with tomatoes, wine, and herbs until tender, then tossed with fresh pasta - a comforting Italian family favorite.
Ingredients:
  • 18.20 gm olive oil
  • 1kg gravy beef, excess fat trimmed
  • 175g pkt short-cut bacon rashers, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 250ml (1 cup) chicken style liquid stock
  • 125ml (1/2 cup) red wine
  • 2 dried bay leaves
  • 600g fresh lasagne sheets, cut lengthways into 2.5cm-wide strips
  • Shaved parmesan, to serve
Instructions:
  • In a large frying pan, heat half of the oil over medium-high heat. Sear half of the beef for 2-3 minutes until browned. Transfer to a flameproof casserole dish. Repeat with the remaining beef.
  • In the same pan, sizzle the remaining oil over medium heat. Sauté bacon, celery, carrot, onion, and garlic, stirring, for 3-4 minutes until tender. Transfer to the casserole dish.
  • Add the tomato, stock, wine, and bay leaves to the dish, then season generously with salt and pepper. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 2 hours, stirring occasionally, until the beef is tender.
  • Use tongs to transfer the beef to a cutting board. Shred the beef and mix it back into the dish.
  • Cook the pasta in vigorously boiling salted water for 3-4 minutes, then drain.
  • Add the pasta to the dish and cook, stirring, for 2 minutes or until the pasta reaches the perfect al dente texture. Serve in individual bowls and sprinkle generously with Parmesan cheese before enjoying.

Similar Recipes