Ragu alla Bolognese | Gourmet Traveller

Ingredients

• 50 ml olive oil
• 1.3 kg chuck steak, coarsely minced
• 100 gm pancetta, finely chopped
• 50 gm unsalted butter, roughly chopped
• 1 each of stalk of celery, carrot and onion, cut into ½ cm pieces
• 10 sage leaves
• 15 gm dried porcini mushrooms, broken into small pieces
• 100 gm tomato paste
• 1.5 litres (6 cups) beef stock
• 200 ml double cream
• To serve: finely grated parmesan
• Pasta dough
• 300 gm (1 cup) plain flour
• 2 eggs