Authentic Italian Bolognese Ragu Sauce Recipe Coupon

• Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often.
• Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
• Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
• Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
• Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.

• Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
• In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
• Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
• Cook until the alcohol has evaporated and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.

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