Bolognese Sauce

Based on a traditional Italian ragu and adapted by a woman who truly inspires
me. I hope you find the same joy in filling your house with the smell of this
sauce as I do.

Servings:

Author:

Prep Time
25 minutes

Cook Time
6 hours

Total Time
6 hours, 25 minutes

Course:

Main Course

Cuisine:

Italian Scottish

Keywords:

Italian bolognese spaghetti pasta sauce Italy Ragu Tagliatelle

Instructions

1 Heat a good glug of olive oil in a large pot over medium heat.

Brown the turkey and veal for 2-3 minutes until no pink remains.
2 Using a slotted spoon, remove the meat to a bowl, leaving behind the oil. Set
aside.
3 Next, add the bacon or pancette to the pot and saute until just becoming crispy.
Remove with a slotted spoon to your meat bowl.
4 Pour off all but 2 tbsps (roughly) of fat from the pot. Add the onions and fry
for 2-4 minutes. You want to get a bit of colour on them. Next add the garlic,
carrots and celery, and cook for another few minutes, stirring gently, until
everything is beginning to soften, and get some colour.
5 Add your meats back to the pot and give it a good stir.

Pour in the wine to deglaze and scrape up all the good bits from the bottom.
Then add the stock, canned tomatoes, thyme, oregano, bay leaf, nutmeg and
Parmesan end (if using)
6 Bring to a rolling simmer, then lower the heat so that the sauce bubbles
gently.

Allow to cook gently for about 4-6 Hours for the best flavour. Before serving,
stir in the milk and season with salt and pepper to your tastes. And remove the
bay leaf and Parmesan butt.
7 Serve with a thick noodle like Taglietelle or Papperdelle, and a good handful of
fresh parmesan cheese.

Bolognese Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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