Slow-Cooked Ragu
I wouldn’t presume to claim this was an authentic Bolognese as everyone’s Bolognese is different. The key is the long, slow cooking, which transports this family favourite into a luxury pasta dish. It may seem a lot of liquid to begin with but the cooking time will cause much of that liquid to evaporate.
Glamorous Glutton:
Recipe type: Main Course
Cuisine: Mediterranean
Serves: serves 4
  • 2 tablespoons olive oil
  • 40 g/3 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk/stick, finely chopped
  • 1 garlic clove, finely chopped
  • 50 g/2 oz. Parma ham/ prosciutto or other air-dried ham
  • 400 g/14 oz. lean minced/ground meat (a combination of beef or veal and pork works best)
  • 175 ml/3/4 cup white wine
  • 300 g/101/2 oz. good quality artisanal passata/strained tomatoes
  • 200 ml/1 scant cup chicken stock (preferably homemade)
  • 1 bay leaf
  • 3 tablespoons double/ heavy cream
  • sea salt and freshly ground black pepper
  • buttered tagliatelle or fettuccine, to serve
  • freshly grated Parmesan, to serve
  1. In a large heavy-based pan, heat the oil and add the butter. Add the finely chopped onion, carrot and celery, give it a good stir, put a lid on the pan and cook over a low heat for about 10 minutes until soft.
  2. Add the garlic and cook for another couple of minutes. Add the Parma ham/prosciutto and minced/ground meat in two batches, turning it with a spoon until it is slightly coloured. Pour in the white wine and simmer until reduced by about one-third third. Add the passata/strained tomato, chicken stock and bay leaf. Season with salt and black pepper and leave uncovered on a very low heat to cook for about 2–21/2 hours, stirring occasionally.
  3. After this time the sauce should be creamy but shouldn’t be too thick – add a bit of extra stock if it needs thinning down. Check the seasoning and stir in the cream. Serve with buttered tagliatelle or fettuccine and freshly grated Parmesan.
  4. What to drink
  5. You could drink the same white wine you’ve used to make this dish but I actually prefer a light red like a Rosso di Montalcino.
Recipe by Glamorous at