Danny Russo: Ragù alla Bolognese


  • Serves 4 people

  • 50 ml olive oil
  • 1 small onion, finely diced
  • 1 small celery stalk, finely diced
  • 1 small carrot, finely diced
  • 100 gm pork belly, cut into small dice
  • 80 gm chicken livers, cut into small dice
  • 400 gm braising steak, cut into small dice
  • ¼ tsp nutmeg freshly grated
  • 1 clove
  • 100 ml white wine
  • 100 ml milk
  • 1 tbsp tomato paste
  • 450 gm passata
01   Heat oil in a large, deep, heavy pot over medium heat. Add onions and sauté until soft and translucent but not coloured (about 5 mins). Add celery and carrots and allow to cook for a further 5 mins. Add pork and chicken livers and cook, stirring with a wooden spoon, until meat is still pink, then add the diced meat, stirring constantly until meat is just cooked (about 5 mins). Season with freshly grated nutmeg and clove. Add wine and allow to reduce by ¾. Then add the milk and allow to reduce by ¾. Then add the tomato paste and passata. Reduce heat to low and allow to gently simmer for 3 hours, stirring occasionally. Season to taste and serve.
Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.
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