Spaghetti Bolognese Slow Cooked Meat Ragu Sauce
An essential meat ragu recipe that produces a great sauce for pasta, lasagna and other dishes. Make a big pot and freeze small portions for a quick meal.
Ingredients
- 1 onion
- 1 carrot
- 1 stick of cleebry
- 2 cloves of garlic
- 5 chestnut mushrooms
- a small handful of pancetta cubes
- 500 g beef mince
- 1 tbsp of tomato puree
- 400 g chopped tomatoes 1 can
- 200 ml beef stock
- 1 glass of red wine
- 4 tbsp Lea & Perrins Worcestershire sauce
- Pack of quality Spaghetti
- handful of grated parmesan
- some fresh basil
Instructions
- Fry the pancetta in a pan with some cold pressed rape seed oil until it browns and crisps up.
- Add the mince and brown
- Add the diced onion, carrot, celery, garlic and mushrooms, stir well.
- Coat everything in the pan with the tomato puree and cook for a few more minutes
- Add the glass of red wine and beef stock and let it bubble away until reduced by half.
- Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
- Bring to boil, then reduce the heat and simmer gently for 45 minutes.
- Boil a pan of slated water and add the pasta to cook for 8-10 minutes according to the pack
- Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan and enjoy.
Notes
I added a bit more than a tablespoon of tomato puree to increase the lycopene content of the sauce. I cooked my sauce on a low heat for about 2 hours to deepen the flavour.