Recipe for Ragu Alla Bolognese 
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Yield:
6
Ingredients:
Amount Ingredient
50 gm dried porclni mushrooms
75 gm butter
30 ml olive oil
275 gm onion peeled and finely chopped
175 gm carrot peeled and finely chopped
175 gm celery finely chopped
350 gm lean minced beef
350 gm lean minced pork
300 ml dry white wine
1 pch freshly grated nutmeg
60 ml sundried tomato paste
45 ml tomato pure
600 ml beef stock
1 x salt and freshly ground black pepper
700 gm dried tagilatelle
175 gm parma ham finely chopped
200 ml milk
Instructions:
Instructions: Soak the porcini in 75ml warm water for 10 minutes or until most of the water has been absorbed.

Drain the mushrooms reserving the soaking liquor; chop them finely.

Melt 50g butter with the olive oil in a heavy based ovenproof pan on the simmering plate.

Add the onion carrot and celery.

Cook stirring occasionally for 10 minutes or until the vegetables have softened.

Add the beef and pork stirring to break up any lumps.

Cook for a further 10 minutes or until the meat begins to turn golden brown.

Add the wine and bring to the boil. Transfer to the floor of the roasting ovenand cook uncovered for about 10 minutes until all the wine has evaporated.

Add the nutmeg sundried tomato paste tomato pure and beef stock.

Season generously with salt and pepper.

Cook uncovered on the floor of the roasting ovenfor 25 to 30 minutes then transfer to the simmering ovenand cook for a further 15 to 20 minutes.

Add the pasta to a large pan of boiling salted water bring to the boil on the boiling platethen transfer to the simmering ovenand cook for 12 to 15 minutes or until al dente tender but firm to the bite.

In the meantime add the parma ham mushrooms and reserved liquor to the sauce with the milk and remaining butter. Bring to the boil on the simmering plate.

Drain the cooked pasta and toss with the sauce.

Serve immediately sprinkled with parmesan cheese.

There are many variations of this famous sauce but we think this is the most delicious. If possible make the raga the day beforehand in order to remove the solidified fat from the cooled mixture before reheating.

Serves 6

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