Savor the rich layers of our Blended Ragu Bolognese, paired perfectly with creamy ricotta and vibrant gremolata, served over tender fettuccini. This hearty, comforting dish is crafted to bring a taste of Italy to your table in just 75 minutes, ideal for a fulfilling family dinner.
This recipe was supplied by Australian Mushroom Growers Association.
1. Heat the oil and butter in a large frying pan over medium heat. Add the
onion and cook until fragrant and starting to soften. Add the carrot and
celery and continue to cook for 3-4 minutes or until cooked through.
2. Add the mince and cook for 2-3 minutes or until starting to brown. Add the
mushrooms to the pan, stirring to combine and allow to cook for 3-4
minutes.
3. Add the milk and bay leaf to the pan. Reduce heat to low and simmer
gently for 20 minutes. Once evaporated, add the wine and simmer for a
further 10 minutes.
4. Add the tomato paste to the pan. Stir to combine then add the passata and
stock. Season with salt and pepper and simmer for 15-20 minutes.
5. Once the ragu has reduced and thickened, remove from the heat and set
aside while you cook the pasta.
6. Bring a large saucepan of water to the boil. Once boiling, add the fettuccini
and cook for 12 minutes or until al dente.
7. Combine the ingredients for the gremolata in a small bowl.
8. Serve the Blended Ragu Bolognese with fettuccine and top with ricotta and
gremolata
