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The best ragù alla bolognese
Fruit and vegetables
1
garlic
clove
1 small
onion
, very finely chopped
1
carrot
, very finely chopped
1
celery
stick, very finely chopped
Tins, packets and jars
tagliatelle
, to serve
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
2 tbsp
tomato purée
2 pinches grated
nutmeg
150ml/5fl oz beef
stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
60g/2¼oz
butter
150ml/5fl oz whole
milk
Meat, fish and poultry
60g/2¼oz unsmoked
pancetta
, finely chopped
400g/14oz lean chuck or braising beef, coarsely minced
Other
150ml/5fl oz
red wine
, such as Sangiovese or Barbera
Back to recipe
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