Bolognese Ragu

By Simon  , ,   

January 14, 2014

After tasting … what seems like a zillion different bolognese recipes ( Ragu di Bologna ) some masquerading in a jar as bolognese sauces …. We at Heart Kitchen have come up with our own interpretation of this classic family favourite served with beautiful spaghetti and a good scattering of freshly grated parmesan… Leave a pot grown basil plant on the table for extra ripped flavour ...

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • Yields: 8 Generous


350 Soffritto

800 Beef

200 Unsmoked pancetta or unsmoked bacon, minced

200 Chicken liver

200 ml Red wine

800 Tinned plum tomatoes

200 ml Water

150 ml Milk

1 salt and freshly ground black pepper

2 Oregano

1 Thyme leaves

1 Worcester sauce

1 Basil ( ripped ) and freshly grated parmesan

1 Parmesan


Set the mood , maybe a little music….. Make the soffritto, frying the vegetables in hot oil for 15 mins or until softened. Season the beef with salt and pepper and add to the soffritto, along with the pancetta and chicken livers and a glug of Worcester sauce (optional )and fry over a medium heat, stirring frequently for 10-15 mins until the meats are browned and have released and evaporated their juices.  The mixture should sizzle as it is stirred. Add the wine and cook over a high heat for 5 mins. Then add the tomatoes and rinse out the cans with the water adding this too. Add the herbs, turn down the heat and simmer for 1 hour stirring occasionally. Add the milk stir it through and leave to cook  for a further 20 mins. Adjust seasoning to taste… Serve with spaghetti, freshly grated parmesan and some ripped basil leaves.

Serving ideas

A fresh, peppery, leaf salad with a groovy dressing  and some warming homemade bread…….



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