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CARMELO’S RAGU BOLOGNESE

Carmelo’s famous ragu bolognese, the staple soul food pasta sauce and a key element of our Best Ever Lasagna. Join us for a Lasagna Masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect ragu bolognese for your lasagna.

INGREDIENTS

2 carrots, finely chopped
2 onions, finely chopped
2 celery sticks, finely chopped
1kg yearling/beef mince, coarsely ground
1 kg pork mince, coarsely ground
3 cups red wine
50g tomato concentrate
1 litre tomato passata
2 bay leaves
Salt to taste
Pinch of nutmeg

How to make

Step 1

In a large saucepan, lightly brown the chopped vegetables.

Step 2

Add both minces and brown off until water from the meat has evaporated. Add the wine and allow to evaporate.

Step 3

Stir in the tomato concentrate, then add the tomato passata. Add bay leaves, salt and nutmeg.

Step 4

Bring the stove down to low heat and simmer for around 3 hours. Occasionally stir throughout this process. If the sauce is drying up, add some stock.

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