SPAG BOL or Ragù Bolognese alla Riffa // Let’s be real, all we want is comfort food...so let’s start with the basics...a rustic and hearty Bolognese (not authentic so don’t come for me you purists) to warm your bellies and your hearts.

Here’s what you’ll need:

2 cans diced or whole tomato Water (fill the tomato cans with the water for the broth) Knob of butter

4 circles of olive oil in pan

500g Minced beef

1/3 cup Celery (Brunoise cut)

1/4 cup Carrot (Brunoise cut)

1/2 cup Onion (small dice)

1 tsp dried Thyme
1 tsp Rosemary

2 tsp Paprika

1/2 tsp White pepper

Salt flakes (to taste)

Black pepper (freshly ground to taste)

1/2 tsp Sugar Dash of Worcestershire sauce

1 Tbsp Tomato paste

1/3 cup Cooking cream

2 dry shittake mushrooms chopped (rehydrated in 1/2 cup water, reserve the water for the Ragù) [optional but this is the umami bomb]

Sprinkle of Parmesan cheese [another umami bomb]

DIRECTIONS:

1- Pour olive oil and add butter to a Dutch oven or large sauce pan.

2- Brown the meat on high heat til it’s uniform in color.

3- Add the brunoised mirepoix (celery, carrots, onion) and sautée lightly.

4- Add 2 cans of chopped tomato and then fill the empty cans with water and add to the broth. Keep stirring the broth every few minutes. (Important)

5- Add the chopped rehydrated shittake mushrooms and the water you used to rehydrate them. (Secret tip) Also add the spices, W sauce and dry ingredients.

6-Let this bubble and reduce for 45 mins or until it thickens and you see the meat.

7- At this point add the tomato paste and cream and stir for another hour or so.

8- Cook down your Ragù til it’s not liquidy anymore and every time you taste it for seasoning adjust. To the point where you feel like you want to devour the whole thing.

9- Here you can reserve your sauce in the freezer for another day in a ziplock bag...

10- Or boil your favorite pasta and consume immediately.

11- This also is the same Ragù for lasagne. You’re welcome.

Buon Appetito