A while ago I was watching an episode of Rick Stein's, 'Long Weekends' where he visited Bologna, somewhere which I visited in 2015. Since watching that episode I have never looked at bolognese the same way. A traditional Italian bolognese is unheard of in Bologna, it goes by the name ragu and is served with fresh tagliatelle rather than spaghetti. In homage to Bologna & Rick Stein , this is a ragu, rich and full of flavour. This Italian comfort food is perfect when serving a crowd and great for leftovers.
Ingredients: (Serves 4, With Leftovers)
- 1 Large Onion (Finely Chopped)
- 2 Celery Sticks (Finely Diced)
- 3 Carrots (Peeled & Roughly Chopped)
- 2 Tbsp Olive Oil
- 2 Garlic Cloves (Finely Chopped)
- 3 Tbsp Tomato Puree
- 750g Beef Mince
- 100g Smoked Pancetta (Cut Into Cubes)
- 200ml Red Wine
- 2 Tbsp Oregano
- 250ml Beef Stock
- 500g Pasatta
- 50g Parmesan (Grated To Serve)
- Handful Fresh Parsley (Finely Chopped To Serve)
- 200g Tagliatelle
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- In a separate pan, fry the pancetta over a medium/ high heat until crisp. Remove and set aside.
- In the same pan add the beef mince and cook until no pink bits remain. Drain any excess oil and sea aside.
- Add the tomato purée, garlic and thyme, to the pan with the onion, celery and carrot and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol.
- Add the beef mince, pancetta, pasatta and beef stock to the large pan and bring to the boil. Season well with salt and black pepper, then reduce the heat to a simmer. Partially cover the pan and simmer for 1 hour or until the sauce has thickened. Stir occasionally so that nothing burns.
- To serve cook the pasta according to the packet instructions and serve with the rage topped with parsley and parmesan.