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How to make Ragu alla bolognese

Yield = 8
Prep time: 0:30
Cook time: 3:15
Total time: 3:45

Ingredients

  • 100g chicken livers
  • 75g flat pancetta (see note)
  • 20g butter
  • 80ml (1/3 cup) olive oil
  • 2 onions, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g minced beef
  • 500g minced pork
  • 160ml (2/3 cup) dry white wine
  • 375ml (1 1/2 cups) milk
  • 500ml (2 cups) Massel chicken style liquid stock
  • 1 pinch grated nutmeg
  • 400ml bottle passata (sieved pureed tomatoes)
  • 400g can Italian chopped tomatoes
  • 50g tomato paste
  • 2 bay leaves

Method

  • Step 1 To clean livers, trim and discard white connective tissues. Finely chop livers. Cut off pancetta rind and discard. Finely chop pancetta.
  • Step 2 To cook soffritto (vegetable mixture), heat a large heavy-based frying pan over medium–high heat. Add butter and 2 tablespoons oil, then add onions, carrot, celery and garlic, and cook, stirring frequently, for 8 minutes or until the mixture starts to brown. Add pancetta and cook for 5 minutes, then add livers and stir for 2 minutes or until livers have changed colour. Transfer mixture to a large casserole, reserving the frying pan.
  • Step 3 Heat 1 tablespoon oil in the reserved pan over high heat. When the oil is almost smoking, add beef mince and flatten to cover the pan. Leave mince undisturbed for 2 minutes or until browned underneath, then turn over and repeat. Continue cooking and turning, breaking up mince with a wooden spoon, for 4 minutes or until browned all over. Transfer mince to casserole. Repeat process in the same pan with remaining 1 tablespoon oil and pork mince.
  • Step 4 Place the casserole over medium heat. Add wine and cook for 2 minutes or until nearly evaporated, then add milk and simmer for 5 minutes or until reduced. Add stock, nutmeg, passata, canned tomatoes, tomato paste and bay leaves. Bring to a simmer, then reduce heat to low and cook, uncovered, for 3 hours, stirring frequently (to ensure the sauce doesn’t catch on the base), or until very thick. Alternatively, place casserole in an oven heated to 150C and cook, uncovered, for 3 hours, stirring every 45 minutes. Season with salt and pepper.
  • Step 5 Serve ragù with pasta.