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Ragu Alla Bolognese

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“This is a traditional ragu bolognese sauce. Garlic and herbs aren't traditionally used and only a little tomato paste or a couple of tomatoes are usually added. Enjoy”
3hrs 15mins

Ingredients Nutrition


  1. Melt butter in a large heavy based saucepan.
  2. Add bacon, onion, carrot and celery.
  3. Cook over low heat until vegetables are soft.
  4. Raise the heat and add the mince.
  5. Cook until brown.
  6. Add tomato paste and cook for 1 minute.
  7. Add wine and simmer for 1 minute.
  8. Add bay leaf and half the stock.
  9. When stock has been absorbed add remaining stock and milk.
  10. Season well.
  11. Simmer covered for 2 1/2- 3 hours.
  12. If using liver stir in now and simmer another couple of minutes.
  13. Toss through spahetti and serve with parmesan cheese.

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