Bolognese Sauce Recipe

Simple to make, but best if allowed to simmer for a few hours before serving, or made the day before.

IN a heavy saucepan, heat 1 Tbsp the butter/oil with the pancetta/bacon.

Fry gently for 2 to 3 minutes and then add the remaining butter/oil, the chopped vegetables. Continue frying over moderate heat, stirring frequently, until the vegetables are soft (transparent, not browned).

Add the meat and cook until it just turns color (not browned!!).

ADD the wine, simmer briskly for 2 to 3 minutes until the liquid has almost evaporated.

IN a separate pan, (or in the microwave) warm the stock; dissolve the tomato paste in the stock and add to the pan.

ADD salt and pepper to taste (be careful with salt - the pancetta/bacon and the tomato concentrate are both salty) and cook for 5 more minutes, stirring frequently.

IN a separate pan, bring the milk to simmering point (about 1 1/2 minutes in the microwave) and add it, just covering the meat. Stir thoroughly and cook, uncovered, over the lowest heat for at least 2 hours; the ragu' should not boil, but just break a frw bubbles on the surface. Taste and adjust seasoning and stir occasionally.

COOK and drain the pasta.

YOU can finish the dish by adding the drained pasta to the sauce in the cooking pot and mixing well, a few spoonsful on individual plates of pasta or mixed in a large, pre-warmed serving bowl.

SERVE with grated Parmesan or pecorino cheese. Great with a fresh tomato salad and French or Italian bread.