Rag bolognese

This unashamedly tomato-heavy interpretation of the classic ragu bolognese comes from Marine Ices, a London culinary institution. Long, slow simmering brings out the rich flavor of the tomatoes. Thank you, Marine Ices.

1 Heat the oil in a very large saucepan, and stir in the onions, celery, and carrots. Cook gently for 5-10 minutes, until soft but not browned. This initial technique is an example of an Italian soffritto (p157).

2 Add the ground beef and cook until the meat is well browned, stirring constantly and breaking up any large chunks of meat with a wooden spoon.

3 Pour in the red wine, then stir in the tomatoes, tomato paste, and bay leaf. Bring almost to a boil. Reduce the heat and gently simmer the ragu for at least 2 hours, stirring from time to time, until well reduced to a nice thick sauce.

4 Season well with a good pinch of nutmeg, salt, and pepper. Taste, adjusting the seasoning if needed, then stir in the butter. Serve hot with pasta or use as a sauce for lasagna.

Note The time spent peeling the tomatoes for this recipe may seem a little daunting—but persevere. Your efforts will be well rewarded in the delicious end result.

Works well with

Plum (pp64-73)

Serves 8

Prep time: 45 minutes Cooking time: at least 2 hours

1 tbsp olive oil

1 onion, finely chopped

2 celery ribs, finely chopped 2 carrots, finely diced

2lb (1kg) 90% lean ground beef

V2 cup dry red wine

6V2lb (3kg) ripe plum tomatoes, peeled and chopped 1 x (6oz) can tomato paste 1 bay leaf freshly grated nutmeg, to taste 1 tbsp butter salt and freshly ground black pepper

Building Your Own Greenhouse

Building Your Own Greenhouse

You Might Just End Up Spending More Time In Planning Your Greenhouse Than Your Home Don’t Blame Us If Your Wife Gets Mad. Don't Be A Conventional Greenhouse Dreamer! Come Out Of The Mould, Build Your Own And Let Your Greenhouse Give A Better Yield Than Any Other In Town! Discover How You Can Start Your Own Greenhouse With Healthier Plants… Anytime Of The Year!

Get My Free Ebook

Post a comment