The Sunday Telegraph - Stella
The best ragu bolognese
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.
60ml olive oil 1 stick celery, finely
2 carrots, peeled and finely
1 medium onion, finely
300g sausages, casings removed and sausage meat crumbled 100g smoked-bacon
100ml red wine 500ml Mutti passata 2 tbsp tomato purée 2 sprigs rosemary Tagliatelle and Parmesan
(optional), to serve
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.