Bolognese

Before we start, a disclaimer – someone somewhere (probably an Italian) will dispute that this ragu is actually a true Bolognese, and I dare say they’d be correct, technically. Oh mamma mia, mushrooms??? Whatever, but this is the way I learned it from my Mama (who was from Newcastle rather than Napoli) and it’s worked for me for 40 years. If it ain’t broke, as they say..
Anyway, however you like it Bolognese is among the most elemental of comfort foods, especially when smothering a big pile of butter coated spaghetti, and crowned with a healthy shake of Parmesan. Make extra and you will have left over the base for a lasagne, a moussaka, a chilli or even a (slightly flash) Shepherd’s pie. Apart from the ingredients, the secret is in the cooking time – this should not be cooked for a second less than three hours, and four is better. Also, go easy on the liquid as you can always add a little more should it be needed.

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Ingredients

500g minced beef
1 can chopped tomatoes
2tbs tomato puree (or 1tbs tomato powder)
2 beef stock cubes
2 carrots, grated
1 stick celery, very finely chopped
1 large onion, very finely chopped
4 cloves garlic, very finely chopped
4 mushrooms, very finely chopped
1tsp celery salt
1 bouquet garni
4 bay leaves
2tsp champignon crumbs
salt and pepper
a generous grate of nutmeg
1 glass dry white wine

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Method

1

In a large, heavy pan saute the carrot, celery onion and mushrooms on a low heat for 15-20 minutes, until they are softened and starting to colour slightly. Now add the mince and turn the heat up, keep sauteeing until the mince is browned nicely.

2

Add the tomato puree and crumble the stock cubes into the mince before adding the bay leaves, celery salt, champignon crumbs and nutmeg. Now pour in the wine and cook on a brisk heat for a minute or two to burn off the alcohol.

3

Finally add the can of tomatoes, the salt and pepper and the bouquet garni. Fill the empty can with water and add half of it to the ragu, reserving the rest in case needed later.

4

Now turn the ragu down to the gentlest of simmers and just let it get on with it for the stated three or four hours, keeping an eye on the liquid and adding a little if necessary. The resulting ragu will be rich, aromatic and a perfect amalgamation of the ingredients. Perfecto!

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