HOW TO COOK TASTY RAGU BOLOGNESE RECIPE | Comfort Food Bolognese
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HOW TO COOK TASTY RAGU BOLOGNESE RECIPE, comfort food bolognese so easy to make! Delicious, easy ragu bolognese recipe which can be used for a spaghetti bolognese, ravioli or lasagne.
Ragu bolognese sauce is a great recipe to learn. This easy authentic ragu sauce, is useful for a sauce for spaghetti, lasagne or to fill ravioli. It has been a firm family favourite for years, but my boys insist it is always made like this from scratch.
It is always best to do the full prep in a pan first, and then transfer to a slow cooker for the rest of the cooking. The only change you will need to make is instead of using milk at the last stage, you would use something like mascarpone which is thicker. Otherwise if you use milk, it will take forever to reduce down to a thick sauce. Just add 2-3 heaped tablespoons of mascarpone cheese towards the end of cooking in the slow cooker and stir in well. Whether you are using the milk stove top method, or mascarpone, it just balances the flavour nicely and makes it rich and tasty.
I love a bowl of ragu bolognese, just to break the monotony of certain meals at Christmas. It is also good if you are feeding a crowd and tightening your purse strings a bit after the Christmas excess! It is popular for New Years Eve parties, where you do hot and cold buffet. Pasta is always tricky for this, so jacket potatoes are a great alternative to serve with it.
RAGU BOLOGNESE SAUCE INGREDIENTS
50g Butter
100g Pancetta chopped
1 Large onion, chopped
2 Garlic cloves crushed
1 Large carrot, peeled and finely diced
1 Stick of celery, chopped and finely diced
2 Bay leaves
4 Medium sized mushrooms chopped
500g Minced Steak
225ml Red wine
200ml Beef stock
1 Can of chopped tomatoes or 350g of Passata
¼ Tsp Ground Nutmeg
Salt and black pepper
150ml whole milk (Or 2-3 Tbsp of mascarpone – see slow cooker method above)
A good handful of chopped fresh basil leaves.
RAGU BOLOGNESE SAUCE METHOD
Heat a large pan over a medium heat. Add the butter and pancetta, followed by the onion and garlic. Cook through for a couple of minutes. Then add the celery, carrot, mushrooms and bay leaves and cook for 5 minutes. Then add the mince steak and let it cook for a further 5 minutes. Add in the tomatoes, stock, red wine, nutmeg, salt, pepper and nutmeg. Mix properly and then bring it to the boil. Once it has come to a boil, reduce to a very slow rolling simmer. Cook for about 2 hours with a lid on, stirring from time to time.
It is at this point if you want to slow cook it, you would transfer it to the slow cooker. It can then cook for 2-3 hours.
After simmering time, you need to add the milk. Stir round, and continue to simmer, but this time with the lid off. If using a slow cooker use something thicker like mascarpone (see narrative above), as if you use milk it will take a long time to reduce down to a nice thick sauce.
During the last five minutes of cooking time, add a handful of torn basil leaves.
Then serve with pasta and lots of good parmesan cheese grated over it!
CAN I FREEZE THIS RAGU BOLOGNESE SAUCE?
Yes you can, the only thing I would say is to reheat it slowly. When you have milk or cream in a recipe it can split, if you heat it up too quickly or fiercely. Defrost and then gently heat it through.
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