Slow-Braised Ragu alla Bolognese by Sam Way

Ingredients

• 500g beef mince
• 500g pork mince
• 2 slices pancetta, sliced
• 2 onions, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 150ml white wine
• 1 litre beef stock (plus extra for topping up)
• 1/2 cup milk
• 1 piece parmesan rind
• 1 bunch fresh thyme
• 2 bay leaves

Instructions

1. Fry pancetta in a large oven-safe pot over medium heat until golden, then remove and set aside.
2. Sear the beef and pork mince in the same pot in batches until well-browned, then remove and set aside.
3. Sauté the diced onion, celery, and carrot in the rendered fat over medium heat for 5-10 minutes until softened.
4. Add the minced garlic and cook for 2-3 minutes, then pour in the wine and simmer until mostly evaporated.
5. Stir in the tomato paste, thyme, and bay leaves, then return the browned meats to the pot.
6. Pour in the beef stock and milk, add the Parmesan rind, cover, and place in a 140°C (285°F) oven for 3-4 hours.
7. Check the pot every hour, stirring and adding extra stock if the sauce becomes too dry, until thickened and rich.