15 mins of preparation,
2 hours of slow cooking.
This recipe was prepared for a dinner of 5 persons.
- extra virgin olive oil
- 2 tablespoons of pork lard
- 400g of pancetta, minced
- 500g of veal, minced
- 2 carrots
- 3 sticks of celery
- 1 cup of red wine
- 100g concentrated tomato
- 500ml tomato sauce / passata
- 3-4 bay leaves (dried)
- Chop carrots and celeries into big chunks and grind in a food processor. Set aside.
- Chop pancetta into big chunks and grind in a food processor. Skip this step if you bought the pancetta already minced.
- Heat extra virgin olive oil and pork lard on medium heat, until the lard dissolves.
- Add the carrot and celeries and stir until they are well toasted. You will see the water evaporates as bubbles.
- Add the minced pancetta and stir until it browns.
- Add the minced veal and stir until it browns.
- Add the red wine and stir until the alcohol evaporates in a few minutes.
- Add the concentrated tomato and tomato sauce.
- Add water to the bottle of tomato sauce and pour into pot. Stir the pot and leave to boil.
- Once boiling, add bay leaves and set to lowest flame and cover the pot (leaving a little breathing gap) and leave to simmer for at least 2 hours.
- You may freeze the sauce, or use it immediately to season pasta.
Where we bought our ingredients in Singapore:
- Pancetta and veal – Huber’s
- Tomato paste / passata (500ml jar, De Cecco) – Foodie Market
- Wine, carrots, celery – Cold Storage
- Tomato concentrate (130g tube, Casar) – Cold Storage
- Extra virgin olive oil (5L can, Colli di Bianco Fiore) – Mezzanine store at Level 1 of Grand Hyatt Hotel
Our pork lard is home made, but we have seen pork lard retailed on Redmart.
Our bay leaves were gifted by a dear friend in Belgium, whose father grew and harvested them from his own garden. Thank you, B!
Traditionally, ragù alla Bolognese is eaten with tagliatelle.
There is no salt in this recipe as pancetta is already salted.