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Ragù alla Bolognese
unionstreet-wines_nerodavola
by
Jo De Fazio
July 29, 2024

This recipe makes a generous amount of sauce that can be stored in the refrigerator for a few days or frozen for future use.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves garlic, minced
  • 450g mince beef (preferably lean)
  • 450g mince pork (or use all beef if preferred)
  • 1/2 cup Union Street Nero D’Avola wine
  • 1 cup whole milk
  • 1 cup beef stock (good quality)
  • 1 can (400g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, for serving
  • Cooked pasta (such as tagliatelle, fettuccine, or spaghetti), for serving
Listen to: Guns’n’Roses Appetite for Destruction, Use Your Illusion 1 & 2
Watch: Terminator 2

Method

  1. Prepare the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrots. Sauté until softened, about 5-7 minutes.
  2. Add the Meat: Add minced garlic and cook for another minute until fragrant. Increase heat to medium-high and add mince beef and mince pork (or just beef). Cook, breaking up the meat with a spoon, until browned and no longer pink.
  3. Deglaze with Wine: Pour in the wine and let it simmer for a few minutes until most of the liquid has evaporated.
  4. Simmer with Milk and Broth: Add the whole milk and beef stock to the pot. Stir well to combine. Bring to a simmer, then reduce heat to low and let it simmer gently for about 1 hour, stirring occasionally.
  5. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, and bay leaf. Season with salt and pepper to taste.
  6. Simmer and Finish: Continue to simmer the sauce, partially covered, over low heat for an additional 1 to 2 hours, stirring occasionally, until the sauce has thickened and the flavours have melded together. Adjust seasoning if needed.
  7. Serve: Remove the bay leaf. Serve the Bolognese sauce hot over cooked pasta of your choice. Garnish with freshly grated Parmesan cheese.
  8. Enjoy: Enjoy this traditional Bolognese with not only a glass of Nero, but some some crusty bread for a hearty and comforting meal.

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SA Liquor Licensing Act 1997, Section 113.
Liquor Licence Number: L85582

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