Italian-inspired · Batch cook
Bolognese sauce
Beef, pork and pancetta slowly cooked with soffritto, wine, milk and tomatoes for a rich, deeply savoury ragù.
- 3 hours cooking
- Main course
- Freezer-friendly
Ingredients
- 2 tbsp olive oil
- 250g soffritto (finely diced onion, carrot and celery)
- 150g pancetta, finely chopped
- 500g minced beef, preferably 80/20 fat ratio
- 500g minced pork
- 4 tbsp tomato purée
- 150ml dry white wine
- 500ml whole milk
- 2 × 400g tins plum tomatoes
- 1 bay leaf (optional)
- Salt and black pepper, to taste
Method
- Prepare the soffritto by finely dicing the onion, carrot and celery.
- Heat the olive oil, add the soffritto and cook until softened. Add the pancetta and cook for a few minutes.
- Add the beef and pork, breaking it up, and cook until fully browned.
- Add the tomato purée and cook for 1–2 minutes.
- Pour in the wine and cook until it has mostly evaporated.
- Add the plum tomatoes and stir through.
- Pour in the milk, add the bay leaf and season.
- Simmer gently for 3 hours, partially covered, stirring occasionally.