RAGU ALLA BOLOGNESE

PREP + COOK TIME 5 HOURS SERVES 4

250g sliced hot pancetta, chopped coarsely

20g butter

800g beef chuck steak, chopped coarsely

¾ cup (180ml) dry red wine

1 small brown onion (80g), chopped finely

1 medium carrot (120g), chopped finely

1 celery stalk (150g), trimmed, chopped finely

10g dried porcini mushrooms 10 fresh sage leaves

1/3 cup (95g) tomato paste

3 cups (750ml) beef stock

1/3 cup (25g) finely grated parmesan 2 teaspoons finely grated lemon rind

1 Preheat oven to 150°C/130°C fan. 2 Cook pancetta in a large flameproof casserole dish over high heat, stirring, for 3 minutes or until browned lightly.

3 Add the butter and beef; cook, stirring, for 2 minutes or until beef is browned all over. Add wine; cook, uncovered, for 5 minutes or until wine reduces slightly.

4 Add onion, carrot, celery, mushrooms and sage; cook, stirring, for 5 minutes. Add tomato paste; cook, stirring, for 2 minutes or until vegetables are well coated. Add the stock. Cover dish, transfer to oven; cook for 4 hours.

5 Uncover dish; return to oven, cook for a further 30 minutes. Skim and discard excess fat from surface. Season to taste. Using two forks, shred meat coarsely.

6 Serve bolognese topped with parmesan and rind.

SERVING SUGGESTION

Serve with crusty bread, spaghetti or your favourite pasta.