This is a classic ragu, not to be confused with the British version of spaghetti bolognese. This recipe came from the Italian cooking bible, The Silver Spoon! This ragu should be thick, rich and a real treat.
1 hour 30
beef mince, carrots, onion, celery, tomato puree, pancetta, beef stock cube, white wine, oil, butter, cream
Start by heating a knob of butter and 1tbsp of olive oil. Add one chopped up onion and cook until soft and slightly clear on a medium heat. Add 2 diced carrots and 2 diced sticks of celery and cook for another 10-15 minutes. Once the carrots and celery are softening add minced beef and diced pancetta, turn up the heat and brown all over. Once the mince is brown add 4 tbsp of tomato puree mix together, then 250gm of beef stock and 250gm of white wine. Leave the ragu on a low heat for an hour, with the lid half on, stirring occasionally and adding some water if it looks dry, just before serving stir in a generous glug of single cream. Remember that the sauce should be thick and not traditionally ‘saucey’. Season with salt and pepper and serve with a pasta and a side salad