b'RaguBologneseServes 6 This is a great slow cooked ragu that takes Olive oil around 30 minutes prep time, and 3 hours cooking time. The minced meat can be beef, 80g butter lamb, or a mix of minced beef and pork. I usually use a 50/50 beef and pork blend. The 6 long celery stalks, finelyragu tastes even better served a day or two diced later. It can also be frozen (without the pasta).2 large carrots, finely diced1 large onion, finely diced Heat the olive oil and half the butter in a heavy-based pan over medium heat. Add the celery, 1kg coarsely minced meatcarrot and onion and cook for 5 minutes until the onion is translucent. 500ml milkAdd the meat, season well with salt and pepper Pinch nutmeg and brown well. This usually takes about 5 600ml white wine (dryminutes and I turn the heat up.cooking wine) Add the milk and nutmeg and simmer for 15-20 800g tinned diced tomatoes minutes until all the milk has completely reduced. 2 fresh bay leaves (or 3 dryAdd the wine and simmer until this has bay leaves) completely evaporated.Salt and pepperAdd the tomatoes and bay leaves, and bring to a simmer, season to taste. Reduce the heat to low 800g pasta of your choice - so the mixture is just simmering with only a few spaghetti, penne, fusilli arebubbles breaking the surface. all good Cook for 22hours stirring occasionally. Check Parmesan cheese, grated regularly, adding water so that it doesnt dry out. Make sure all the water has evaporated before Black pepper, cracked serving.Cook the pasta in a large saucepan, drain and add to the ragu with the remaining butter. Toss to combine well and serve hot, with Parmesan and cracked black pepper.73'