THE ULTIMATE RAGU

Not to be confused with the ordinary Bolognese.

Yields1 Serving

HERE’S WTF YOU NEED:
 3 tbsp extra virgin olive oil
 2 onions, finely chopped
 2 cloves garlic, crushed
 1 stalk celery, finely chopped
 2 carrots, finely chopped
 100 g pancetta, finely chopped
 100 g ground pork
 200 g ground beef
 100 g ground veal
 ¾ cup red wine, medium bodied
 3 cups beef stock
 ¼ cup passata
 1.50 cups cooking cream
 sea salt to taste
 crushed black pepper to tasteg
 600 g Tagliatelle, fresh and cooked
 Parmesan, grated

HERE’S WTF YOU DO:
1

Make this from scratch you lazy fuck.
In a deep bottomed pot on low heat, add the olive oil and onions and stir until translucent. To this add the garlic and celery and toss for a few minutes until fragrant. Add the carrot and pancetta and toss for 3-4 mins.

2

Add the ground pork, beef and veal and brown, breaking up the chunky bits, increase the heat slightly if you have to.

3

After it has browned nicely, add the red wine in and stir, getting all the browned bits well mixed. Add half the beef stock and all the passata and let this come to a simmer.

4

Meanwhile, in a small saucepan or the microwave, gently heat up the cooking cream and once the beef broth is a simmer, lower heat and gently pour the cream a half cup at a time, at 20 second intervals, stirring in between.
Cover and let this simmer over low heat, stirring occasionally and slowly adding in the remaining broth, until all the cream has been all absorbed into the rich emulsified sauce.
This should take around 40-45 minutes.

5

Serve up over the tagliatelle with a dash of virgin olive oil and grated parmesan over.

6

Now stuff that in your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 3 tbsp extra virgin olive oil
 2 onions, finely chopped
 2 cloves garlic, crushed
 1 stalk celery, finely chopped
 2 carrots, finely chopped
 100 g pancetta, finely chopped
 100 g ground pork
 200 g ground beef
 100 g ground veal
 ¾ cup red wine, medium bodied
 3 cups beef stock
 ¼ cup passata
 1.50 cups cooking cream
 sea salt to taste
 crushed black pepper to tasteg
 600 g Tagliatelle, fresh and cooked
 Parmesan, grated

Directions

HERE’S WTF YOU DO:
1

Make this from scratch you lazy fuck.
In a deep bottomed pot on low heat, add the olive oil and onions and stir until translucent. To this add the garlic and celery and toss for a few minutes until fragrant. Add the carrot and pancetta and toss for 3-4 mins.

2

Add the ground pork, beef and veal and brown, breaking up the chunky bits, increase the heat slightly if you have to.

3

After it has browned nicely, add the red wine in and stir, getting all the browned bits well mixed. Add half the beef stock and all the passata and let this come to a simmer.

4

Meanwhile, in a small saucepan or the microwave, gently heat up the cooking cream and once the beef broth is a simmer, lower heat and gently pour the cream a half cup at a time, at 20 second intervals, stirring in between.
Cover and let this simmer over low heat, stirring occasionally and slowly adding in the remaining broth, until all the cream has been all absorbed into the rich emulsified sauce.
This should take around 40-45 minutes.

5

Serve up over the tagliatelle with a dash of virgin olive oil and grated parmesan over.

6

Now stuff that in your fuckin face!

THE ULTIMATE RAGU

Send this to someone who can't cook!