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Ragu alla bolognese

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles cooks up a traditional Italian pasta sauce with beef, prosciutto and chicken livers

Ragu alla bolognese

Method

1. Heat the oil in large heavy pan, add onions and cook gently until translucent but not browned. Add the celery and carrots and cook, stirring, for 3 minutes more, then add the prosciutto and chicken livers and keep stirring for around a minute, until the livers are just cooked and still a little pink. Now pour the cold milk into the pan.

2. Heat the stock and plum tomatoes together in a medium saucepan over a medium heat until hot. Add the ground beef, season with salt and pepper, and cook for about 5 minutes (should still be slightly pink).

3. Next add the beef to the chicken liver mixture. Pour in the wine and cook until the alcohol has burnt off (about 3 minutes). Reduce the heat to medium-low, pour in the hot milk and cook for 10 minutes.

4. Reduce the heat to low and simmer gently for 2½ - 3 hours, stirring occasionally. Season to taste with salt and pepper.

5. Serve with cooked papardelle pasta and sprinkle with parmesan shavings.

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Serves: 5

Prep: 15 min
Cook: 3 hrs

Ingredients
4 tbsp extra virgin olive oil
1 small onion, finely chopped
2 stalks Celery, finely chopped
1 carrot, finely chopped
3 slices prosciutto, finely chopped
3 chicken livers, finely chopped
300ml cold Milk
300ml veal stock
1 x 400g plum tomatoes
625g ground organic beef, (neck or chuck steak)
300ml hot Milk
150ml dry white wine