Ragu alla Bolognese Pasta

Name: Ragu alla Bolognese Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 2 onions (I used a Tropea), diced; 2 stalks celery, diced; 2 small carrots, diced; 3 small garlic cloves, minced; Bunch of thyme; 2 bay leaves; Glass of white wine (use splash of vinegar as alternative for alcohol free); 500g beef mince; 500g pork mince; 2 thick slices pancetta, sliced; 1 tbsp tomato paste; 1/2 cup milk; Rind of Parmesan; 1 litre beef stock (and extra for topping up); Store bought pasta

4 steps

Delish and not hard to do pasta alla bolognese.

Updated at: Thu, 17 Aug 2023 07:34:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories343.5 kcal (17%)

Total Fat21.2 g (30%)

Carbs11.8 g (5%)

Sugars3.1 g (3%)

Protein21.6 g (43%)

Sodium326.4 mg (16%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Sauce

2onions

I used a Tropea, diced

use splash of vinegar as alternative for alcohol free

500gbeef mince

500gpork mince

2 slicespancetta

thick, sliced

1 Tbsptomato paste

½ cupmilk

parmesan

rind of

1 litrebeef stock

and extra for topping up

pasta

Store bought

Instructions

Step 1

1. Fry pancetta until golden, set aside. Then sear the beef and pork mince is in batches until browned, set aside.

Step 2

2. Into same pan saute the onion, celery and carrot for 5-10 mins. Add garlic and cook for few more minutes. Add the wine and cook until mostly evaporated. Add the thyme and bay leaves, then stir in the tomato paste.

Step 3

Add the meats back into the pan, top with the stock, add the milk and Parmesan rind.

Step 4

Cover and place into a 140°C oven for 3-4 hours until reduced and thickened. The flavours will be RICH and delicious. Check every 1 hour and top up with stock if needed.