This slow-cooked bolognese ragù is rich, meaty and worth every minute. Red wine and pancetta give it a deep, savoury kick that clings perfectly to pasta. It's a winner.
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Serves
6
Diced Pancetta
Onion
Carrot
Celery Stalk
Garlic
Bay Leaf
Fresh Rosemary
Beef Mince
Tomato Purée
Red Wine
Worcestershire Sauce
Chicken Stock
Plum Tomato
Whole Milk
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Diced Pancetta
Onion
Carrot
Celery Stalk
Garlic
Bay Leaf
Fresh Rosemary
Beef Mince
Tomato Purée
Red Wine
Worcestershire Sauce
Chicken Stock
Plum Tomato
Whole Milk
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
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Step 1.
Heat oven to 160°C.
Step 2.
Add the pancetta to a large, heavy pan with a drizzle of olive oil. Set it over a low-medium heat and cook gently until the fat is released and the pancetta starts to crisp.
Step 3.
Meanwhile, finely chop the onion, carrot and celery. Peel the garlic. Add everything to the pan along with a pinch of salt, the bay leaves and rosemary. Fry for 8-10 mins until the veg is soft and the pancetta is browned.
Step 4.
Tip the contents of the pan into a bowl and set aside. Return the pan to the heat, turn it up high and add the beef mince with a big pinch of salt. Break the mince up with the back of your spoon and fry until browned. Stir in the tomato purée and cook for 3-5 mins until darkened.
Step 5.
Pour in the red wine and let it bubble away until reduced by half. Stir in the Worcestershire sauce, then add one-third of the stock. Bring to the boil and bubble until reduced by half again.
Step 6.
Add the chopped tomatoes. Return the cooked pancetta and veg to the pan, pour in the milk and remaining stock, add the salt and bring to a simmer. Simmer for 20-25 mins until thickened.
Step 7.
If you're prepping ahead, let the ragù cool to room temperature and chill overnight.
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