Bolognese Ragu
Serves 4
Ingredients
Method
2 tbsp Olive Oil
50 g Butter
1 Onion (Finely Chopped)
1 Carrot Finely Chopped
1 Celery (Stick Finely Chopped)
100 g Bacon Lardons
300 g Minced Pork
300 g Minced Beef
200 ml White Wine (Dry)
1 tbsp Tomato Puree Mixed into Stock
200 ml Beef Stock (Fresh)
1 Tomatoes (Tinned, Chopped)
100 ml Cream (Double)
½ tsp Salt and Pepper (to your taste)
Heat the oil and butter in a medium pan and gently cook the onion, carrot, celery and bacon for 5-10 minutes.
Stir in the pork and beef and cook for a few minutes, then add the wine.
Simmer for 10 minutes, stirring occasionally. Stir in the tomato mixture and tomatoes.
Season with salt pepper to taste, and then simmer for 1½ hours.
Stir in the cream and remove from the heat once it has been absorbed.