Time wasters bolognese

Classic Italian ragu: Rich delicious ground beef sauce

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Ingredients

Instructions

STEP 1:

celery
onion

1) Finely dice the onion and celery into small squares.

STEP 2:

STEP 3:

butter

2) Melt butter and a drop of oil in a pan and on sauté these on a medium heat until going translucent.

STEP 4:

STEP 5:

pancetta

3) Remove the veg. from the pan and put to the side and replace with the pancetta. Wait till it goes lightly golden, then also put to one side.

STEP 6:

STEP 7:

4) Put the minced beef in the pan (if its basics beef add small amount at a time and spoon off fat…which there’ll be alot of!) and fry until browned

STEP 8:

STEP 9:

milk

5) Now comes the strange bit which sounds really strange but completely changes the flavour, making it really rich. Add the milk TO the beef and turn the up the heat to medium/high so it bubbles but doesn’t boil. Cook all milk off until you are left with the beef which should be paler in colour.

STEP 10:

STEP 11:

celery
onion
pancetta
tomato

6) Add the celery, onion and pancetta along with the tomatoes and stock.

STEP 12:

STEP 13:

7) Cook with no lid on a medium/low heat so it lightly bubbles and go do something for an hour! Check it regularly so it doesn’t stick, add pepper as it thickens.

STEP 14:

STEP 15:

Extras:

STEP 16:

nutmeg
tea

8) As it starts to thicken add a quarter of a teaspoon of nutmeg

STEP 17:

basil
parmesan

9) just before you want to eat add handful of chopped basil leaves and sprinkle parmesan to taste.

STEP 18:

STEP 19:

I know this sounds like a long recipe – cause it is, but if you put the work in you get the best bolognese ever. Might be more cost affective in big batches.