Classic Spaghetti Bolognese Ragu (rich pasta sauce)
There's nothing fancy about this spaghetti Bolognese ragu recipe but it's oh so good! This classic Italian recipe includes all your pantry favourites; tomato passata, white wine, dried oregano. Also add the holy trinity of flavour bases - onion, carrot and celery. Nutritional analysis is for sauce only. It does not include parmesan cheese.
- 4 tbsp olive oil
- 1 large onion ((finely diced))
- 1 stick celery ((finely diced))
- 1 large carrot ((finely diced))
- 1 tsp garlic ((minced))
- 1/4 cup flat leaf parsley ((finely chopped))
- 2 bay leaves
- 250 grams ground veal mince
- 250 grams ground pork mince
- 1 cup dry white wine
- 700 grams tomato passata (or 2 tins crushed tomatoes)
- 1 tsp oregano
- 1 cup water
- 1 tsp sugar
- 1/2 tsp nutmeg
- 1/2 cup milk
- 1/2 bunch fresh basil (for garnish)
- 1/2 cup grated parmesan cheese (for garnish)
- 1/4 cup pine nuts (for garnish - optional)
In a large chef's pan, heat olive oil and saute onion, celery, carrot, garlic, parsley and bay leaves.
Add ground pork and veal and brown well over medium high heat. Break up chunks with spatula.
Add white wine to deglaze. Then add tomatoes, water, oregano, nutmeg and sugar. Cover the pan and bring to boil.
Reduce the heat and simmer for 1 hour. Check every 20 minutes to ensure that the pan doesn't boil dry. Extra a little extra water if required. Remove the lid at the 45 minute mark if the sauce appears too watery.
Add the milk and stir through. Season with salt and ground black pepper to taste.
When spaghetti is almost al dente, add it to this sauce and stir it through. Give it five minutes to absorb and serve with fresh basil and pine nuts.
