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How to make Lee Ann's caramelised ragu with hidden veg

Yield = 8
Prep time: 0:30
Cook time: 1:55
Total time: 2:25

Ingredients

  • 15g dried porcini mushrooms (optional)
  • 3 carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 leek, trimmed, washed, roughly chopped
  • 2 zucchini, roughly chopped
  • 2 x 400g cans whole peeled tomatoes
  • 2 tablespoons extra virgin olive oil
  • 500g beef mince
  • 500g pork mince
  • 150g middle bacon rashers, trimmed, chopped
  • 2 tablespoons fresh rosemary leaves, chopped (see note)
  • 1 tablespoon fresh thyme leaves (see note)
  • 4 garlic cloves, crushed
  • 3 cups milk
  • 2 cups Massel beef stock
  • 750g spaghetti
  • Shaved parmesan, to serve

Method

  • Step 1 Place mushrooms, if using, in a small heatproof bowl. Add boiling water to cover. Set aside for 10 minutes or until softened.
  • Step 2 Place carrot, celery, leek and mushroom mixture in a food processor. Process until very finely chopped but not smooth. Transfer to a bowl. Process zucchini until very finely chopped. Add to carrot mixture. Add undrained tomatoes to food processor. Process until smooth. Set aside.
  • Step 3 Heat oil in a large, deep, heavy-based frying pan with flat base over medium heat. Add beef and pork mince, and bacon. Cook, breaking up mince with a wooden spoon, for 10 to 15 minutes or until browned and any liquid has evaporated and you have a layer of ‘brownings’ on base of pan.
  • Step 4 Add rosemary, thyme and garlic. Cook for 1 to 2 minutes or until garlic is fragrant but not browned. Add carrot mixture. Cook, stirring occasionally, for 10 to 15 minutes or until vegetables are softened. As they cook, the liquid they release will deglaze and dislodge the brownings. Scrape base as you stir to maximise flavour and prevent mixture from catching (see note). Cook until liquid has evaporated and another layer of brownings forms on base of pan.
  • Step 5 Reduce heat to low. Add half the milk. Cook, stirring occasionally, for 15 to 20 minutes or until milk has evaporated and another layer of brownings has formed on base of pan. Repeat process with remaining milk, stirring constantly to prevent sauce from catching.
  • Step 6 Add tomato and stock. Simmer, stirring occasionally, for 30 minutes or until sauce thickens and deepens in colour.
  • Step 7 Cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain, reserving 1/4 cup cooking water. Stir reserved cooking water into sauce.
  • Step 8 Divide pasta among 8 serving bowls. Top with bolognese sauce. Serve sprinkled with parmesan.