RAGU BOLOGNESE SAUCE RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
  3. Roughly chop the Mediterranean veg.
  4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
  5. Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
  6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
  7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
  8. Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
  9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
  10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

Steps:

• To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
• Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
• Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
• Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
• stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
• Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
• Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .