I'm not a cook - 12 - Bolognese
Channel: Islands East 'n' West
Date: 15/02/2017

In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.
The most typical of these ragù’s is ragù alla bolognese (bolognese sauce). 
Bolognese sauce originated in Bologna, a city in Northern Italy.

For 5 to 6 servings of bolognese sauce you need: -
Ingredients
500g/1lb lean minced (ground) beef
1 medium onion, finely chopped
2 celery sticks, trimmed and finely sliced
2 medium carrots, finely diced
2 garlic cloves, finely chopped
150g/5oz small Portobello or chestnut mushrooms, peeled or wiped and sliced
1 tablespoon of plain flour
150ml/5 fl oz red wine
1 x 400g/14oz can of chopped tomatoes
2 tablespoons of tomato purée
1 beef stock cube
1 teaspoon of caster sugar
1 teaspoon dried oregano or dried mixed herbs
2 bay leaves
375–450g/13oz-1lb dried spaghetti
Salt and freshly ground black pepper
Freshly grated parmesan cheese, for serving
Method
1. Place the mince in a large non-stick saucepan and break it up. Add the onion, celery, carrots and garlic.
2. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
3. Add the mushrooms and fry with the mince and vegetables for another 2–3 minutes.
4. Sprinkle over the flour and stir well, add the wine, tomatoes, tomato purée, and 300ml/12fl oz cold of water. Give it a good stir.
5. Add the stock cube, the caster sugar, and the herbs. Give the pot another stir.
6. Season with black pepper, stir well and bring to a simmer.
7. When the liquid is bubbling, reduce the heat and simmer very gently for 30–40 minutes, uncovered, stirring occasionally. Towards the end of the cooking time remove the bay leaves.
8. Taste to check the seasoning, adjust if necessary, give a final stir and leave to finish cooking. 
9. In Italy bolognese (ragu) is never served with spaghetti. It is only served with tagliatelle, tortellini or gnocchi, unless you are eating in a restaurant only for tourists. These thicker pastas are more able to hold the chunky sauce.
10. Cook whatever pasta you are using according to the instructions on the packet. I allow 100 grams per person.
11. If you are serving the dish at the table it’s a good idea to toss the pasta with a tiny amount of oil before transferring it to a serving dish as this will stop the pasta sticking together. 
12. Don’t add too much or the sauce will slide off the pasta. 
13. Put the cooked pasta in a serving bowl and spoon the bolognese sauce on top, mix it in and serve immediately. I am just cooking for myself so I am plating it up.
14. Serve the Parmesan cheese in a separate dish so guests can help themselves. Not everybody likes cheese and some people are allergic to dairy products. 
15. For a change serve with a baked potato instead of pasta.