All Day Ragu (Bolognese) Recipe

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All Day Ragu (Bolognese)
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Ingredients
9
Count
Nutrition
290
Calories
Total time
525
Minutes
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Ingredients:

Directions:

  1. Ensure the minced meats are at room temperature, leave defrost overnight if necessary its best to do this after you have done the tomatoes.
  2. Tomato Preparation (the night before):.
  3. Cut a light cross in the smooth end of the tomatoes. In a large pot of rapidly boiling water, quickly place a tomato in and let sit for no longer than 30 seconds to blanche the skin. Remove and rinse under cool water to stop the cooking process. You should now be able to gently peel the skins off the tomato.
  4. Next, quarter the tomato and spoon the pulp into a sieve over a bowl. For each tomato that is pulped add a couple of light pinches of salt over the pulp in the sieve. Let the pulp drain overnight in the fridge to remove all the juice in the bowl.
  5. On the day of cooking dice the tomato flesh and set aside for during the cooking process.
  6. The day of the Ragu.
  7. Pre heat an oven to 150°C.
  8. Dice the onions.
  9. Heat a good cast iron caserole dish on the stove and add the olive
  10. Fry off the onion in the caserole dish until they are well caramelized.
  11. Add the pork mince first and cook off until brown.
  12. Once the pork is browned add the veal and cook altogether well.
  13. Add the tomato paste to the meat/onion mix and cook off briefly for a minute or two.
  14. Add the diced tomato flesh and stir in well, at the same time add the juice collected overnight.
  15. Stir well and cover the caserole dish then place in the pre heated oven.
  16. Wait at least 4 hours before removing and giving gentle stir. Test for liquid consistency and add water as necessary to reach your preferred level. This is entirely subjective and it depends how soupy you prefer your ragu. Now is the perfect time to test your seasoning levels, add salt as necessary however most of the salt needed is added during the tomato preparation.
  17. 2 hours before dishing time add the fresh herbs and stir in well and taste test.
  18. 1/2 hour before dishing remove and do a final liquid check and taste test.
  19. Dish up and enjoy. This is ideally served on fresh home made pasta (1 large egg per 125g fine plain flour) you should have ample time to make this while the ragu is cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 290.41 Kcal (1216 kJ)
Calories from fat 119.1 Kcal
% Daily Value*
Total Fat 13.23g 20%
Sodium 25.88mg 1%
Potassium 955.89mg 20%
Total Carbs 23.84g 8%
Sugars 12.43g 50%
Dietary Fiber 7.28g 29%
Protein 21.39g 43%
Vitamin C 49.3mg 82%
Iron 3mg 17%
Calcium 155.1mg 16%
Amount Per 100 g
Calories 64.81 Kcal (271 kJ)
Calories from fat 26.58 Kcal
% Daily Value*
Total Fat 2.95g 20%
Sodium 5.77mg 1%
Potassium 213.31mg 20%
Total Carbs 5.32g 8%
Sugars 2.77g 50%
Dietary Fiber 1.62g 29%
Protein 4.77g 43%
Vitamin C 11mg 82%
Iron 0.7mg 17%
Calcium 34.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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