WebPut onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring …
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Websimmer for 75 mins, stirring occasionally; add a little water if needed (no more than 30-50ml at a time), should the ragù appear too …
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WebTo make the Bolognese sauce: In a large pan (or pot) heat olive oil. Add the meat and cook for 4 minutes, breaking it down with a …
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WebAdd the ground beef until browned, breaking it up with a fork. Mix in the tomato paste, broth, wine, nutmeg, and rendered bacon. Bring the pot to a boil and cover. Reduce heat to low, simmer gently until tender, about 40 …
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WebFry the onions and garlic on a low heat until soft. Set aside Brown the mince in batches from all sides, seasoning with salt and pepper as you go along. You'll need to do this in batches If using streaky bacon, …
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WebHeat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon
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WebIncrease the heat, add the wine, and allow to evaporate for around 2-3 minutes. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well. Reduce to a low heat, then cover and …
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