The Fool-Proof Bolognese

The Fool-Proof Bolognese

The Fool-Proof Bolognese

By: Herd Market

I’ve always emphasized that the quality of your ingredients truly makes a difference, and our dry-aged beef elevates this bolognese to the next level. Rich, tender, and full of flavor, the premium beef brings unmatched depth to the sauce, creating a truly extraordinary dish. For an unforgettable bolognese experience, using top-quality dry-aged beef is the secret to making your meal shine.

You'll need:

  • 2tbsp olive oil
  • 200g juniper cured streaky bacon, diced
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 2 sticks of celery, finely chopped
  • 5 garlic cloves, minced
  • 2 tbsp tomato paste
  • 900g dry aged steak mince 
  • 200ml dry red wine
  • 100ml whole milk
  • 1 can San Marzano tomatos
  • 500ml good quality beef stock
Serves 8 people
Difficulty Novice
Tags
beef comfort food italian meat midweek dinner pasta ragu
Cook Along
Directions
1.

Add a drizzle of olive oil into a large pot. Bring to a medium heat and add the bacon lardons. Fry off until crispy, then lower the temperature to a low-medium heat. Add the onion, carrot and celery, slowly fry off for 10 minutes, softening the veg and allowing it to soak up the flavour of the bone marrow and bacon, then add the garlic and tomato paste and fry off for another minute or two.

2.

Preheat the oven to 140C. Bring up the temperature of the pot to a medium-high heat, then crumble in the beef mince. Fry off till brown, then deglaze the pan with the red wine, scraping off any of the sticky bits from the bottom of the pan. Cook out the alcohol for 2 minutes, add the milk, can of chopped tomatoes and the beef stock, stir together, and bring to a boil. Once boiling, place a lid over then shove it in the middle of the oven for 3+ hours, stirring every half an hour.

3.

Remove from the oven and place back onto the hob at a low-medium temperature. Reduce the ragu till it’s lovely and thick, then enjoy with some pappardelle, linguine or in a rich lasagna!

Tags
beef comfort food italian meat midweek dinner pasta ragu