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[QUOTE=carrollf]Hi,

Does anyone have the absolute perfect ragu recipe similar to Marcella Hazan's for example?

Thanks[/QUOTE]

That's a hard one. I would imagine everyone has their own favourite. For what it's worth, here's mine ... been serving this for 20 odd years and no complaints so far.

Sorry that the quantities are a bit on the rough side. I generally make a big pot full and freeze in different size containers to use at a later time.

1 kilo of beef mince.
1 packet of streaky smoked bacon. (roughly chopped)
1 small tub of chicken livers (cleaned and roughly chopped)
2 large carrots (peeled and finely cubed)
2 sticks celery (chopped)
2 onions (peeled and chopped)
6 cloves garlic (peeled and chopped)
Big tin of plum tomatoes (chop them up in a bowl)
Tomato puree (3 tablespoons)
Big slurp of red wine.
2 Beef stock cubes (crumbled)

In a BIG pot (that has a lid) heat a slurp of olive oil and a knob of butter. Put the mince, bacon, chicken livers, onion, garlic, celery and carrots into the pot and gently fry until the meat has changed colour and the onion and garlic are transparent.

Then add the chopped tomatoes and wine. If the liquid doesn't cover the ingredients add a drop of water.

Now add the stock cubes, tomato puree, salt, lots of grated black pepper, 3 bayleaves, couple of pinches of thyme and a fair sprinkle of dried basil or a handful of shredded fresh basil leaves if you've got them. At this point I also add a small teaspoon of sugar and a slurp of milk (takes away any acidity).

Mix it all together with a big wooden spoon. Bring to the boil and then turn the heat down so that it's just simmering (remember to put the lid on, you don't want all the lovely sauce to evaporate). Leave to cook for say - an hour or so. Have a taste from time to time to see if you need to add any more salt, pepper, tomato puree etc.

When you're happy with the flavour, let it cool. When cool whizz it with a handheld food processor. This gives it a lovely fine texture - just like 'mamma used to make' :rolleyes:

It's better if you can leave it overnight in the fridge before eating or freezing individual portions as the flavour intensifies.

Hey I havent eaten minced beef for several years now so dont make mine with it anymore! I use minced pork!

Fry 1 onion in olive oil till its golden
add pork a little at a time till all browned
Add 1 teaspoon of sugar and 2/3 cloves of pureed up garlic fry
Add 1/2 tube of tomato puree/paste fry
Add dried basil,oregano minimum teaspoon each + a few ground up dry roasted fennel seeds if you like?
Add passatta/pureed tomatoes 1/2 pint
Simmer till it tastes nice,could be 20 mins or more.
It tastes even better if reheated next day,mmmmmmmmmmmm

Fancy a good one for a ragu alla napoletana? The approach is totally different, it is a fantastic experience eating eat, you use it as a basis for a number of other fantastic dishes, but br earned it takes a few hours work, one of it consisting in stirring, stirring, stirring. Let me know if you really want it, it is not strictly speaking a bolognese, but a ragu is it for sure.

would love the Ragu recipe....:)