The slow simmering makes this Bolognese Ragout just fantastic!
what you need:3.5 oz (100 g) of smoky bacon (pancetta)
!/2 pound (250 g) of ground beef
1/2 pound (250 g) of ground pork
1 medium size onion, stalk of celery and large carrot
2 tablespoons of tomato paste 1/2 can of chopped tomatoes 3 garlic cloves 3 tablespoons of olive oil
3.5 tablespoons (50 g) of butter
2 tablesp. heavy cream ( optional)
1 cup (250 ml) of red wine
1/2 cup (125 ml) of strong beef stock 1 bay leaf pinch of cinnamon 1/4 dry rosemary
Pepper and salt 1 pack of spaghetti ( regular or gluten free) the first thing to do for the bolognese is to mince the onion, carrot, garlic, pancetta and celery ( i use a blender, its quick and easy). In a large pot, add the olive oil and the butter, heat on medium-high heat. than add the meat and crumble while browning ( about 5-10 min). when the meat has a nice brown color, add the pancetta-vegetable mixture. sautee it all until soft and got some color.
now, add 1/2 cup of red wine and cook until the wine is completely absorbed. when the wine has cooked out and the meat is getting a bit dry, add the tomato paste and saute for a min. then add the stock and the 1/2 can of tomatoes. stir, season with salt, and pepper, the cinnamon and rosemary. lower the heat, and now the raguot must simmer. continue cooking it on a very low heat for about an hour and a half. Add wine (or mixed with broth) little by little as you cook to keep the meat moist. cook your spaghetti, as instructed, when cooking time is about to end. add the heavy cream and leave it on the heat to absorb completely, after which we can season it to our taste and finally finish our raguot bolognese. drain the pasta ( do not rinse) then add the spaghetti to the bolognese and simmer for about 2 min. its ready to serve enjoy 🙂