Ragu Bolognese

Serves 6-8

Ragu Bolognese

The most classic of all sauces deserves to be made in quantity. If you're feeling daunted, the MAKO Genius 5-Ply 28cm Non-Stick Essential Pan With Lid makes it easy.

Making a large batch means you can either feed a crowd effortlessly, or have extras for another night. You can freeze it for up to 3 months. Serve this with whatever dried pasta you have on hand. Allow 75g-100g per person and cook it al dente.

INGREDIENTS

⅓ cup extra virgin olive oil
2 onions, finely diced
3 garlic cloves, finely chopped
2 carrots, finely diced
2 celery stalks, finely chopped
1.25kg (2 lb 12 oz oz) beef mince
¼ cup tomato paste
2 x 400g (14 oz) cans crushed tomatoes
400ml (14 fl oz) tomato passata
2 cups beef stock, approximately
2 bay leaves
3 sprigs of thyme
½ cup milk
cooked al dente pasta of your choice, to serve.

METHOD

Grab your Essential pan and heat some olive oil over medium-high heat. Add in onion, garlic, carrot, celery and season with salt. Cook and stir often for 5-6 minutes or until the onions are translucent and the vegetables have softened.

Next, add your beef mince to the pan, breaking it up using a wooden spoon. Cook and stir for 5-6 minutes or until the meat is starting to colour.

Stir in the tomato paste, add crushed tomatoes and passata. Pour half the stock to each empty crushed tomato can, swishing it around to gather all the remnants before emptying into the pan. Add the bay leaves and thyme, stir to combine everything well, followed by reducing the heat to medium-low. Cover the pan and cook the bolognese at a gentle simmer for 1 hour, adding a little extra stock if the mixture needs to be saucier.

Remove the lid and stir through the milk. Simmer for another 10 minutes, uncovered, to allow all the flavours to combine and the sauce to reduce a little, if necessary. Use tongs to remove the bay leaves and thyme. Season with salt and pepper to taste, then serve with whatever pasta you prefer or have on hand.