James Martin Ragu Bolognese Recipe
James Martin Ragu Bolognese (often called his u0022Pasta Raguu0022) is a definitive, chef-quality version of the Italian classic. It is made with a rich blend of two meats—beef mince for depth and pork mince (or sausage meat) for sweetness and fat content. The secret lies in the long, slow simmer; unlike a quick weeknight sauce, this ragu bubbles away for up to 3 hours until the liquid reduces into a thick, glossy, intense coating that clings to the pasta rather than sliding off. It is perfect for a lazy Sunday afternoon or a big family feast.
- Time: 200 min
- Servings: 6
Source: James Martin Recipes
Ingredients
- beef mince
- pork mince or sausage meat
- pancetta or smoked bacon lardons
- olive oil
- large onion, peeled and finely diced
- carrots, peeled and finely diced
- celery sticks, finely diced
- leek, washed and finely diced
- garlic, crushed or finely chopped
- tomato purée
- red wine
- x 400g tins chopped tomatoes
- beef stock
- bay leaf
- bunch fresh basil
- Salt and freshly ground black pepper
- To Serve: Fresh egg tagliatelle or spaghetti, and plenty of grated Parmesan or P