Picture: Simon Santi/The West Australian

Bolognaise sauce, or ragu as it is properly known, requires slow, gentle cooking and so it makes sense to make a mega batch that can be frozen for use another day.

RECIPE: Bolognaise Sauce
Makes enough sauce for 10-12 people

2 tbsp olive oil
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
1 tbsp chopped oregano
1kg minced beef
2 large Italian sausages
500ml white wine
250ml milk
3 x 400g tins chopped tomatoes

In a large pan, gently heat the oil and then add the onion, carrot, celery and oregano and cook until the onion is translucent. Crumble in the beef and cook until it loses its redness. Don't brown the meat - when it is cooked gently in this manner it will retain tenderness. Squeeze the sausage meat out of their casings and use wooden spoon to break up the pieces in the pan with the mince.

Pour over the wine and allow it to reduce and evaporate, then repeat with the milk. The milk helps tenderise the protein in the meat and you will see the meat fluff up as it is absorbed. When the milk has been fully absorbed and the sauce is quite dry, add the chopped tomatoes and fill one empty tin with water and tip that into the sauce also.

Allow the sauce to cook with bubbles barely breaking the surface for at least 2-3 hours. Taste, then season with salt and pepper. You will be left with a thick rich sauce that will be even better the next day.

The West Australian

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