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

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Steps

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Melt butter in a large heavy based saucepan.

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Add bacon , onion , carrot and celery.

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Cook over low heat until vegetables are soft.

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Raise the heat and add the mince.

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Cook until brown.

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Add tomato paste and cook for 1 minute.

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Add wine and simmer for 1 minute.

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Add bay leaf and half the stock.

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When stock has been absorbed add remaining stock and milk.

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Season well.

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Simmer covered for 2 1 / 2- 3 hours.

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If using liver stir in now and simmer another couple of minutes.

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Toss through spahetti and serve with parmesan cheese.

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Ingredients

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butter, bacon, onion, carrot, celery rib, veal mince, beef mince, tomato paste, red wine, bay leaves, beef stock, milk, chicken liver, spaghetti, parmesan cheese