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Learn how to make a deep, two-day Bolognese sauce — slow-cooked beef, pork & lamb in red wine and homemade stock for an ultra-silky ragù. Starting with a base stock made from oxtail and poussin, combined with the same aromatic vegetables found in the sauce, this foundation enhances the depth of flavours. The sauce features…

Recipe Ingredients – 2kg trimmed beef cheeks – 1 carrot – 1 cellery stick – 1 brown onion – 4 cloves garlic – 1 rosemary sprig – 7 thyme sprigs – 250ml red wine – 2L beef stock (use low sodium if using store bought) – 50g butter – Vegetable oil – Salt and pepper…