An authentic Italian ragù alla bolognese originating from the historic capital of the Emilia-Romagna region in northern Italy, Bologna.
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Ingredients
Method
1.Preheat oven to 150°C/300°F.
2.Cook pancetta in a heated large flameproof dish, stirring, until browned lightly.
3.Add butter and beef to dish; cook, stirring, until beef is browned. Add wine; cook, uncovered, for 5 minutes.
4.Add onion, carrot and celery with mushrooms and sage; cook, stirring, for 5 minutes. Add paste; cook, stirring, for 5 minutes. Add stock; roast, covered, for 4 hours. Uncover dish; return to oven, roast for 30 minutes.
5.Skim and discard excess fat from surface. Season to taste. Using two forks, shred meat coarsely.
6.Serve bolognese topped with cheese and rind.
To freeze: complete the recipe to the end of step 5. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note
