Marcella Hazan’s Ragu Bolognese

Sunday’s supper was Marcella Hazan’s Ragu Bolognese from Essentials of Classical Italian Cooking. Since Susie had another Sunday shift, I was free to prepare it early in the afternoon to the strains of 5 Live’s football commentary. I know I should get out more, enjoy the sun, maybe even go for a walk, on Sundays; but I find I’m at my most relaxed at the moment, when I’m in my basement kitchen chopping vegetables and generally pottering about. Here are a few things I learnt from making this rich, comforting and delicious dish:

• Interestingly, there was no garlic in it.
• The recipe called for far more chopped carrots and celery than I ever would have imagined.
• Adding 250ml of full-fat milk realy softened the meat and sweetened the dish.
• White wine, not read, was added.
• In total, I reckon it cooked for four hours, on the lowest heat I could manage without the gas going out.
• Next time I shall cut the carrots and celery finer – they looked chunky and unappealing (hence the choice of an ingredient pic above!)
• I think it could also stand more nutmeg than Marcella recommends.