Friday, 2nd March 2012Tried to do a more authentic Ragu than the standard mince and tomato sauce that most often passes for Bolognese. Brown some bacon and add chopped onions, garlic, celery and carrot and let them soften. Add mince (I used a mix of beef and pork) and stir it around until it is browned. Add stock with some tomato concentrate mixed in. Season and cook for 40 minutes. Pour over pasta and serve with grated parmesan.
Came out very nicely indeed. Thinking about buying a mincer to make my own mince though, so I can use a decent quality piece of meat.