Ragu alla bolog­nese

Australian Women’s Weekly NZ - - WINTER WARMERS -


250g sliced hot pancetta, chopped coarsely

20g but­ter

800g beef chuck steak, chopped coarsely

¾ cup (180ml) dry red wine

1 small onion (80g), chopped finely

1 medium car­rot (120g), chopped finely

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

10g dried porcini mush­rooms

10 fresh sage leaves (10g)

⅓ cup (95g) tomato paste

3 cups (750ml) beef stock

⅓ cup (25g) finely grated parme­san

2 tea­spoons finely grated lemon rind

1 Pre­heat oven to 150°C.

2 Cook pancetta in a heated large flame­proof dish on stove top over medium heat, stir­ring, 3 min­utes or un­til browned lightly.

3 Add but­ter and beef to dish; cook, stir­ring, un­til beef is browned. Add wine; cook, un­cov­ered, for 5 min­utes.

4 Add onion, car­rot, cel­ery, mush­rooms and sage to pan; cook, stir­ring, for 5 min­utes. Add tomato paste; cook, stir­ring, for 5 min­utes. Add the stock; cover, roast in oven for 4 hours. Un­cover dish; re­turn to oven, roast for a fur­ther 30 min­utes.

5 Skim and dis­card ex­cess fat from sur­face. Sea­son to taste. Us­ing two forks, shred meat coarsely.

6 Serve bolog­nese topped with cheese and rind.

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