Bolognese is one of the most well-known and well-loved dishes in the whole world, but not all Bolognese sauces are equal! This week, Karen is sharing her deluxe version, which takes the classic dish to a whole new level. Rich and full of flavour, you will really taste the difference. Want more fast pasta recipes?
Ingredients
Method
Heat butter and olive oil in a large heavy-based saucepan on medium. Cook onion and garlic for about 5 minutes, until softened. Add celery and cook for about 15 minutes, until caramelised.
Add pancetta and cook for 1-2 minutes, then crumble in chicken and pork mince bit by bit, stirring through as the meat browns.
Meanwhile, heat extra oil in a large frying pan on medium. Add beef mince a bit at a time and cook for 10 minutes to brown, breaking up lumps. Once browned, transfer beef to other pan and stir to combine.
Add tomato paste and cook for 1-2 minutes. Add milk and simmer for 3 minutes. Stir in wine and cook for a further 5 minutes.
Once liquid has almost gone, stir in bay leaves, sage, rosemary, nutmeg and chilli, and season lightly. Stir in tomatoes and stock, then bring to a simmer. Reduce heat to low and cook for 2 hours, stirring occasionally.
Remove bay leaves and rosemary sprig. Toss pasta through sauce, top with ricotta and parmesan, and garnish with basil leaves. Serve.
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