Hey, if you are a food lover and want to eat some delicious food. Then This ragu sauce recipe is an all-time family favorite. Best Ragu Sauce Recipe for Spaghetti Bolognaise for you.
Tip: Make as much of this sauce as you can at the one time and freeze the remainder in separate containers to make other meals from, as you can use this for so many recipes, including Meat Lasagne and Meat Cannelloni.
So make the most of your time in the kitchen to have more time to yourself later on and at least double up on the ingredients.
- Ragu Sauce Recipe for Spaghetti Bolognaise for 4 members
Ragu Sauce Recipe for Spaghetti Bolognaise Ingredients:
- 6 tbsp/90ml Olive Oil
- 1 large onion finely chopped
- 1 carrot finely chopped
- 2 sticks of celery finely chopped
- 2 cloves garlic, crushed
- 2oz/50g streaky bacon finely chopped
- 1 lb/450g Lean minced beef or pork or mixed
- A quarter of a pint/ 150 ml red wine (optional) If not used or required, then use a good splash of Balsamic Vinegar instead
- 3 tbsp/45ml tomato purée 14oz/396g can of tomatoes
- A good splash of Worcestershire sauce 2 good pinches of oregano
- Salt and pepper to taste 2 bay leaves
- Freshly grated nutmeg
Ragu Sauce Recipe for Spaghetti Bolognaise Method:
Heat the oil in a large saucepan and fry the onion, celery, and carrot until the onion is soft, stir in the bacon and fry for a few minutes. Mix in the beef and stir to brown the meat, stirring all the time to keep the mixture on the move to prevent burning. Put in the tinned tomatoes and add tomato purée, red wine (or vinegar) and seasoning to taste.
Add the oregano, garlic, and a sprinkling of grated nutmeg. Add a good splash of Worcestershire sauce. Turn the heat down to simmer. Place a lid on the saucepan. Cook on top of the cooker for 2 hours, stirring occasionally. Alternatively, place in a preheated oven, Mark 3/325/160ºC with the lid firmly on for two hours.
Check the sauce now and then as you may need to add a little water if the sauce thickens too quickly.
Ragu Sauce Recipe for Spaghetti Bolognaise Serving suggestions:
Serve with cooked spaghetti and grated parmesan cheese for an authentic Spaghetti Bolognese. A good mixed salad goes well with this meal How to cook the perfect spaghetti to go with it:
Bring a large pan of water to a rapid boil – salt to taste (1 or 2 teaspoons)
Whilst on the rapid boil, add the amount of spaghetti that you need. Hold the spaghetti in both hands, and then twist it (without actually breaking it, so it looks like an old fashioned wheat sheaf. The reason you do this is so that it fans out at the bottom, and does not stick together.
Drop the spaghetti into the boiling water; submerge it, and stir, bringing it back to the boil. Then leave it for 8 – 10 minutes. Test to see if it is ready by nibbling on a piece. Carefully drain into a colander, add a small knob of butter or a dash of olive oil, stir it around so that it isn‛t sticking together, and serve immediately.
Nana‛s Special Tip For Ragu Sauce Recipe for Spaghetti Bolognaise:
You can also transform this sauce into a Chilli Con Carne (Con Carne means ‘with meat‛) simply by adding a can of red kidney beans, chopped chili and a dash of chopped red pepper and some chili powder to taste – and voila…… you have created the perfect chili, and no-one will ever know. They‛ll think you‛re a genius in the kitchen.
So be sure to make a large batch of it so that you can simply go to the freezer and whip up a Spag Bog, Lasagne, Cannelloni, or Chilli Con Carne in just a few minutes. Perfect for the busy Mum or Dad!
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