Proper weeknight beef bolognese
A rich, meaty ragù that tastes like it simmered all afternoon, made in under an hour.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Method
- 01
Heat the oil in a wide pot over medium heat and cook the onion, carrot and celery for 10 minutes until soft.
- 02
Add the garlic and cook for 1 minute, then turn up the heat and add the mince. Break it up and brown well, about 8 minutes.
- 03
Stir in the tomato paste and cook for 2 minutes, then pour in the wine and let it bubble away.
- 04
Add the tomatoes, stock and oregano. Simmer, partly covered, for 25 minutes, stirring now and then.
- 05
Stir in the milk and simmer for 5 minutes more. Season well.
- 06
Cook the pasta, toss with the sauce and serve with plenty of Parmesan.
The splash of milk at the end softens the acidity and makes the sauce silky. Freeze leftovers in portions for up to 3 months.
Heat the oil in a wide pot over medium heat and cook the onion, carrot and celery for 10 minutes until soft.
Add the garlic and cook for 1 minute, then turn up the heat and add the mince. Break it up and brown well, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes, then pour in the wine and let it bubble away.
Add the tomatoes, stock and oregano. Simmer, partly covered, for 25 minutes, stirring now and then.
Stir in the milk and simmer for 5 minutes more. Season well.
Cook the pasta, toss with the sauce and serve with plenty of Parmesan.
