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.
