Authentic Pasta Bolognese Sauce

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Ground beef

  70% lean meat / 30% fat, raw

  300g

• Bacon

  Raw, cured pork

  100g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  100g

• Onions

  Raw

  1 medium or 110g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Passata

  Tomato Cooking Base - Woolworths

  100g

• Egg Tagliatelle

  Free Range Egg Tagliatelle Pasta - Tesco

  453 ⁹⁄₁₆ g or 454g

• Emmental Cheese

  Sliced - Sainsbury's

  100g

Directions

1. Finely chop the carrot, celery, onion and pancetta.
2. Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).
3. Next, add the beef and cook until browned then add the white wine and reduce by half.
4. Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.
5. After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.
6. To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.
7. Source: www.insidetherustickitchen.com/authentic-bolognese-sauce/