b'Ragu BologneseServes 6 This is a great slow cooked ragu that takes around 30 minutes prep time, and 3 hours cooking time. Olive oil The minced meat can be beef, lamb, or a mix of minced beef and pork. I usually use a 50/50 beef 80g butter and pork blend. The ragu tastes even better served a day or two later. It can also be frozen (without the 6 long celery stalks, finelypasta).diced2 large carrots, finely diced Heat the olive oil and half the butter in a heavy-based pan over medium heat. Add the celery, carrot 1 large onion, finely diced and onion and cook for 5 minutes until the onion is translucent. 1kg coarsely minced meatAdd the meat, season well with salt and pepper and 500ml milk brown well. This usually takes about 5 minutes and I Pinch nutmeg turn the heat up.600ml white wine (dryAdd the milk and nutmeg and simmer for 15-20 cooking wine) minutes until all the milk has completely reduced. 800g tinned dicedAdd the wine and simmer until this has completely tomatoes evaporated.2 fresh bay leaves (or 3 dryAdd the tomatoes and bay leaves, and bring to a bay leaves) simmer, season to taste. Reduce the heat to low so the mixture is just simmering with only a few bubbles Salt and pepperbreaking the surface. 800g pasta of your choiceCook for 221 / 2hours stirring occasionally. Check spaghetti, penne, fusilli areregularly, adding water so that it doesnt dry out. all good Make sure all the water has evaporated before Parmesan cheese, grated serving.Black pepper, crackedCook 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.111'