Recipes
Ragu alla Bolognese
Make it, pack it, freeze it. (Or eat it all in one sitting, it's pretty damn good)
Ingredients list:
- 1 medium onion
- 2 small carrots
- 2 stalks of celery
- 3 cloves of garlic
- 150g pancetta
- 300g minced pork/beef/mixture
- 1 glass of red/white wine
- 200ml of chicken stock + more if required
- 150ml whole milk
- 2x cans of 400g San Marzano Tomatoes
- Olive oil
- Parmigiano Reggiano
- Pasta of choice
Directions:
Difficulty: Easy
Feeds: 5 people
Cooking time: 2.5 hours
- Prep the Soffritto: Roughly dice the carrot, onion, and celery into equal-sized pieces. Dice the pancetta into thick slices.
- Golden Pancetta: In a deep pot, add olive oil and pancetta- cook until golden brown. This will add a rich, savory base to the sauce.
- Soffritto: Once the pancetta is golden, add in carrots, onions, celery and grated garlic. Season with a pinch of salt and cook for 10 minutes until the vegetables are softened and fragrant.
- Brown the Meat: Add the minced meat to the pot, breaking it up as it cooks. Aim for a slightly crispy texture for added depth of flavor.
- Deglaze with Wine: Pour in the red wine and let it cook off for about 5 minutes, scraping up any flavorful bits from the bottom of the pot.
- Add Stock: Stir in the chicken stock to deglaze further. If sauce evaporates too quickly, add in more stock to prevent the sauce from burning.
- Simmer with San Marzano Tomatoes: Add the San Marzano canned tomatoes, lightly crush with a spatula. Add in milk, let the sauce gently simmer for 2 hours until thick and concentrated.
- Cook the Pasta: Boil your pasta until al dente, reserving some pasta water to help emulsify the sauce.
- Finish with Parmigiano Reggiano: Mix the cooked pasta with the sauce, shaved Parmigiano Reggiano, adding a splash of pasta water to bring everything together. Serve hot and enjoy!
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