Italian-Style Bolognese (Ragù)

• olive oil1 tablespoon
• butter¼ cup
• medium onion1
• large carrot1
• celery1 stalk
• pancetta4 ounce
• lean beef7 ounce
• lean pork5 ⅓ ounce
• red wine¾ cup
• double concentrated tomato puree2 tablespoon
• chicken stock2 cup
• tagliatelle2 cup
• parmesan cheese0

Instructions

1. 1

   Heat olive oil and butter in a large pan over medium heat.

2. 2

   Add onion, carrot, celery, and pancetta.

3. 3

   Cook for around 10 minutes until the onions start to look translucent.

4. 4

   Add the minced meats and brown all over, ensuring the meat is fully broken up and no large chunks remain.

5. 5

   Add salt and pepper to taste.

6. 6

   Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.

7. 7

   In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.

8. 8

   Reduce to a low heat, then cover and simmer for 2 hours.

9. 9

   Check from time to time to ensure the sauce is not drying out.

10. 10

    If this occurs, add a small amount of stock.

11. 11

    Cook desired pasta and toss in the bolognese.

12. 12

    Top with parmesan cheese and serve.

13. 13

    Enjoy!