The Sunday Telegraph - Stella

The best ragu bolognese

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Serves 6-8

Prep time: 10 minutes Cooking time: 2 hours 30 minutes

My eldest son, Ted, is a careful cook. He tried a lot of recipes – including from Marcella Hazan, Giorgio Locatelli, Annie Bell and Rick Stein – while he was working on ‘the best ragu’. This recipe is pretty much the same as Rick Stein’s in his book ‘From Venice to Istanbul’, though we use good sausages instead of minced pork. Long, slow cooking is crucial.

Ingredient­s

60ml olive oil 1 stick celery, finely

chopped

2 carrots, peeled and finely

chopped

1 medium onion, finely

chopped

300g excellent-quality

minced beef

300g sausages, casings removed and sausage meat crumbled 100g smoked-bacon

lardons

100ml red wine 500ml Mutti passata 2 tbsp tomato purée 2 sprigs rosemary Tagliatell­e and Parmesan

(optional), to serve

Method

Heat the olive oil ina heavy-bottomed pan with a large base and add the vegetables. Sauté them for 10-12 minutes, or until they’re softening. Add all the meat and brown, stirring from time to time. The vegetables will brown during this time, too. Season with salt and pepper, and add the wine, 60ml water, the passata, purée and rosemary. Stir everything together, turn the heat down to low, cover the pan and cook for 2 hours. Check the pan every so often to make sure that it hasn’t become too dry; add a splash of water if it needs it. Serve with tagliatell­e, plus freshly grated Parmesan if desired.

 ??  ?? Be careful not to burn the
onion while browning the meat – burnt onion will make your whole sauce taste
awful
Be careful not to burn the onion while browning the meat – burnt onion will make your whole sauce taste awful

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