Ragù alla bolognese | Women's Weekly Food
An authentic Italian ragù alla bolognese (aka beef ragu) rich with wine, beef stock and tomato. Best served with al dente pasta and a glass of wine
Ingredients
- 250 gram sliced hot pancetta, chopped coarsely
- 20 gram butter
- 800 gram beef chuck steak, chopped coarsely
- 3/4 cup (180ml) dry red wine
- 1 brown onion (80g), chopped finely
- 1 carrot (120g), chopped finely
- 1 stick celery (150g), trimmed, chopped finely
- 10 gram dried porcini mushrooms
- 10 fresh sage leaves (10g)
- 1/3 cup (95g) tomato paste
- 3 cup (750ml) beef stock
- 1/3 cup (25g) finely grated parmesan cheese
- 2 teaspoon finely grated lemon rind
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