Ragu Bolognese Pasta

Posted 2014-04-14 by GiGi GMV ⇒ follow

When you add beef slowly cook down with red wine, tomato and stock essence, you are bound to get a magical meal.

The key point to a really good ragu is to use a variety of mince, slowly braise in crushed tomatoes. Give it time and you will get a thick bolognese sauce with a depth of flavour.

This is definitely my go-to comfort food dish.
An all-time family's favourite.

This pasta dish may look too fancy for everyday, but it is actually quite easy to prepare.

Preparation Time: 5 minutes
Cooking Time: 60 minutes
Makes: 6 servings

Ingredients
300 beef mince
200 pork mince
2 onions
2 cans of chopped tomato
400ml beef stock
50ml olive oil
1 packet of pasta
300ml red wine
50ml worcestershire sauce
50g fresh herbs
100g shaved parmesan cheese
Salt and pepper to season

Method

Heat the olive oil in the fry pan.

Cook the diced onions over medium heat.

Stir in the mince meats and season with pepper.