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Traditional pork and veal ragu (bolognaise sauce)
Traditional pork and veal ragu (bolognaise sauce)
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
160 minutes
Batch freeze ragu for quick and delicious pasta dinner on busy days.
Ingredients:
  • 18.20 gm olive oil
  • 20g butter
  • 1 large brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 500g pork and veal mince
  • Pinch of salt
  • 250ml (1 cup) white wine
  • 160ml (2/3 cup) milk
  • 1 x 800g can diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 350g spaghetti
  • Shaved parmesan, to serve
Instructions:
  • In a large, heavy-based saucepan over medium heat, warm the oil and butter. Add the onion, celery, and carrot. Sauté for about 6 minutes until the onion is soft but not colored. Freeze in one batch or portions for a convenient pasta dish on busy days.
  • Cook the mince and salt, stirring with a wooden spoon to break up any lumps until the mince changes color. Stir in the wine and simmer on medium-high heat until the liquid almost evaporates.
  • - Stir in the milk and lower the heat to medium. Cook for 10 minutes until most of the liquid has reduced. Add the tomato and stock, then increase the heat to medium-high. Cover and bring to a boil, then reduce the heat to low. Simmer covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper to taste. Consider freezing leftovers using the tips provided.
  • Prepare the pasta in a generous amount of salted boiling water as per the package instructions. Then, drain the pasta.
  • Serve the pasta in individual bowls and generously ladle the ragu on top. Finish with a sprinkle of savory parmesan before serving.

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