Classic Ragu

total time:: 3 hr

ingredients

2 oz/60 g/1/4 cup/1/2 stick butter
2 tbsp olive oil
2 oz/60g unsmoked pancetta, finely chopped or bacon lardons
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
3 burgers/1 lb/500 g minced beef
2 tbsp tomato puree
5 fl oz/150 ml/5/8 cup red wine
5 fl oz/150 ml/5/8 cup meat stock or water
5 fl oz/150 ml/5/8 cup milk
salt and pepper
nutmeg

directions

1
1. Melt the butter and oil in a large, heavy based pot over a medium high heat. Add the pancetta and cook, stirring frequently, until coloured, 5 minutes.
2
2. Add the onion, carrot, celery, garlic and bay leaf and cook, stirring frequently until soft, 8 minutes.
3
3. Add the beef and cook until browned. Turn the heat to medium.
4
4. Add the tomato puree and cook, stirring constantly, 1 minute.
5
5. Add the wine and stock. Bring to a boil, then turn the heat down to very low. Simmer, partially covered, stirring occasionally and adding the milk 2 tbsp at a time every 20-30 minutes.
6
6. Cook until thick and rich, 2 hours. Add salt, pepper and nutmeg to taste.

notes

A bag of chopped carrots and suede from the supermarket can be used in place of the carrots and celery. Variation: Use the ragu with cheese sauce in a pasta bake. Top with cheese and bake 15 minutes at 400F/200C/GM6

Source: Laura Priddle