Classic Ragu with Tagliatelle
This Bolognese sauce is a variation of the classic ragu from the Italian region of Bologna. A good ragu should have at least two types of meat such as beef and pork, olive oil, butter, an onion and a good glug of wine. It takes time to prepare but it is worth it!
- 4 tbsp Filippo Berio Classico Olive Oil
- 100g pancetta or chopped bacon
- 1 large carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 250g minced lean veal or beef
- 250g minced pork
- 75ml dry white or red wine
- 2 tbsp Cirio Tomato Paste
- 3 x 400g cans Cirio Plum Tomatoes
- 500g tagliatelle
- Heat the Filippo Berio Classico Olive Oil in a heavy based saucepan, add the pancetta, carrot, celery, onion and garlic. Fry gently for about 10 minutes.
- Add the beef and pork mince and stir continuously with a wooden spoon to break down the lumps. Cook for 10-15 minutes until the meat is brown.
- Add the wine and cook for a further 5 minutes to let the alcohol evaporate.
- Stir in the tomato paste and then add the tomatoes.
- Bring to the boil and simmer over a very low heat for at least 90 minutes.
- Check occasionally to make sure the sauce is not drying out or sticking to the bottom of the pan. If it is, then just add a little beef stock or water.
- Serve with freshly cooked tagliatelle and freshly grated Parmesan cheese.