CLASSIC RAGU BOLOGNESE

SLOW COOK
SERVES 4 - 6

1/2 stick (60g) butter
2 tbsp extra virgin olive oil
2 oz (60g) unsmoked pancetta or bacon, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
1 lb (500g) lean chuck steak, coarsely ground
2 tbsp tomato paste
2/3 cup (150ml) red wine
2/3 cup (150ml) meat stock, or water ground nutmeg
2/3 cup (150ml) milk
salt, black pepper,
1 lb (500g) dried pasta

freshly grated parmesan to serve

 Melt butter and oil in a large, heavy-based pot over medium high heat. Add pancetta and cook, stirring frequently, until colored, 5 minutes. Add onion, carrot, celery, garlic, and bay leaf and cook, stirring frequently, until soft, 8 minutes. Add ground beef and cook, crumbling with a fork to break up, until browned. Turn heat to medium. Add tomato paste and cook, stirring constantly, 1 minute. Add wine, stock or water, and nutmeg. Bring to a boil, then turn heat down to very low. Simmer, partially covered, stirring occasionally and adding milk 2 tbsp at a time every 20-30 minutes. Cook until thick and rich, 2 hours. Add salt and pepper to taste. Cook pasta in a large pot of boiling, salted water until firm to the bite, Drain. Add drained pasta to hot ragu. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Medium ribbons or large tubes - tagliatelle, macaroni, rigatoni. penne.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate. Alternatively, make up to 1 month in advance and freeze. Defrost overnight in regrigerator before reheating.