November 04, 2021

Barry's Bolognese with Pappardelle

By Online Provenance Butcher
Ragu Bolognese from Provenance Village Butcher
Ragu Bolognese with Pappardelle by Barry Horne.
Serves 4
- 650g beef mince
- 150g pancetta (minced)
- 100g carrot
- 100g onion
- 100g celery 
- 3 garlic cloves
- 125ml red wine
- 250ml beef or chicken stock
- 1 tbsp tomato puree 
- 2 tins chopped tomatoes or passata 
- 2 sprigs of thyme
- 5g marjoram
- 2 bay leaves
- 500g pappardelle
Get a large pan on a medium high heat and add the minced beef and brown in batches. Remove from the pan when browned and leave to one side, do the same with the pancetta.
Finely chop your carrot, onion and celery and add to the pan, cook on a low heat for 4-5 mins, stirring occasionally until soft.
Add the chopped garlic and cook for another minute, add back in the browned meat and add the tomato puree and cook for a further minute. 
Add the red wine and reduce until almost all the liquid is gone. Add the stock and reduce by half and then add the chopped tomatoes, all the herbs and generously season with salt and pepper. 
Leave to cook for 1.5 hrs on a low heat.
Serve with cooked pappardelle, a good grating of parmesan and a nice glass of red wine.