Classic Ragu (Bolognese Sauce)

A very simple sauce to make. Serve over spaghetti or buccatini, with grated parmesan, a plain green salad on the side and lots of good-bodied red wine; or use as a meat sauce base for lasagne, canneloni, or even nachos.

While many Italian nonnas will no doubt have their own secret recipe, maybe adding a little minced veal or chicken livers or whatever (crack?), I find that it is best to K.I.S.S. in this case, and long slow cooking does the rest.

Serves 4-6.

Ingredients:

Method:

Heat olive oil to a high heat in the frying pan, add beef mince, toss and stir until mince is separated not lumpy, and browned right through.

Add garlic and tomato paste, and continue to cook for a few minutes, stirring constantly.

Add the tinned tomatoes with all juice, and crush tomatoes, mixing through mince mixture. Add wine and stock, herbs, salt and pepper.

Stir well, then put the lid on the pan and reduce heat to low, and allow to bubble gently for approximately an hour and a half (or even cook for the initial hour, remove pan from heat and allow to "rest", then cook a further half hour or so).

Check occasionally and stir, to ensure meat isn't sticking to pan. Add a little more wine or water if it looks like drying up (you don't want the consistency to be too soupy though).

Freezes and thaws out well.