b'38 39R AGUBOLOGNESEServes 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 ragu tastes 6 long celery stalks, finely diced even better served a day or two later. It can also 2 large carrots, finely diced be frozen (without the pasta).1 large onion, finely diced Heat the olive oil and half the butter in a heavy-1kg coarsely minced meatbased pan over medium heat. Add the celery, carrot and onion and cook for 5 minutes until the onion is 500ml milk translucent. Pinch nutmeg Add the meat, season well with salt and pepper and 600ml white wine (dry cookingbrown well. This usually takes about 5 minutes and I wine) turn the heat up.800g tinned diced tomatoes Add the milk and nutmeg and simmer for 15-20 minutes until all the milk has completely reduced. 2 fresh bay leaves (or 3 dry bay leaves) Add the wine and simmer until this has completely evaporated.Salt and pepper Add the tomatoes and bay leaves, and bring to a 800g pasta of your choice - simmer, season to taste. Reduce the heat to low so spaghetti, penne, fusilli are allthe mixture is just simmering with only a few bubbles good breaking the surface. Parmesan cheese, grated Cook for 22hours stirring occasionally. Check Black pepper, cracked regularly, adding water so that it doesnt dry out. Make sure all the water has evaporated before 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.'