Simple Way to Make Speedy Bolognese Ragu with Spaghetti

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We hope you got benefit from reading it, now let's go back to bolognese ragu with spaghetti recipe. You can have bolognese ragu with spaghetti using 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Bolognese Ragu with Spaghetti:

1. Prepare 3 or 4 of medium onions.
2. You need 3 of medium carrots.
3. Prepare 3 or 4 sticks of celery.
4. Take of some streaky smoked bacon or pancetta lardons.
5. Use 1 kg of minced beef, or half beef half pork/veal.
6. You need 1 of large glass dry vermouth.
7. You need 1 of couple sprigs fresh rosemary.
8. You need 1-2 tsp of dried sage.
9. You need 2 of big cloves garlic.
10. You need 2 tins of plum tomatoes.
11. Provide half litre of beef stock (or a little more).
12. Get of Salt and black and white pepper.
13. Prepare of To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve.

Instructions to make Bolognese Ragu with Spaghetti:

1. First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned..
2. While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away..
3. When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job..
4. Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away..
5. Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed..
6. When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan..

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