Bolognese ragu is a delicious and hearty meal that is perfect for the winter months.
It can be made in a variety of different ways, but Mary Berry’s is a super quick and easy recipe.
The recipe notes said: “Mary’s controversial bolognese is as gorgeous as she is.
“Even though it’s a bit of an everyday dish, it will be loved by young and old.”
The dish serves six people and will be ready from start to finish in under 30 minutes.
Ingredients:
Two tablespoons of olive oil
Two onions, finely chopped
One large carrot, finely chopped
Two sticks of celery, finely chopped
500g lean pork mince
500g beef mince
Three garlic cloves, crushed
Three tablespoons sun-dried tomato paste
150ml white wine
500g passata
400g tin chopped tomatoes
200ml beef stock
Three bay leaves
Two tablespoons chopped thyme leaves
Four tablespoons double cream
Salt and freshly ground black pepper
450g pappardelle pasta, to serve
Parmesan, to serve
Basil to garnish
Method:
Start by preheating the oven to 160C/140C Fan and heat the oil in a deep, lidded ovenproof casserole dish.
Add the onion, carrot and celery and fry over high heat for five to six minutes, or until starting to soften.
Add the pork and beef mince and fry until browned, then add the garlic and fry for 30 seconds.
Add the tomato pasta and stir, then add the passata, tomatoes, stock, herbs and wine.
Season with salt and pepper, bring to a boil, cover and then bake for one hour.
Next, stir in the cream, and return to the oven with the lid off for another hour, until it’s tender and reduced.
Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check if it needs any more seasoning.
Divide the pasta between plates, top with the sauce, grate over some parmesan, garnish with basil and serve immediately.
