August 22, 2010


There are so many varieties of ragu, but this one combines most of the classic elements! Give yourself plenty of time to cook this so that it can simmer for a few hours and really develop its flavours.

Serves 4

200g minced beef
200g minced pork
2 400g tinned tomatoes
1 red onion, chopped finely
1 carrot, chopped into small pieces
1 stalk of celery, chopped into small pieces
2 cloves garlic
12 mushrooms, finely chopped
50 ml red wine
1 tbsp tomato puree
Pinch of ground cumin
2 tbsp chopped rosemary
1 tbsp chopped thyme
Salt/Black pepper

400g pasta of your choice

Make the soffritto first. Put the onion, carrot and celery in a pot with a good dash of olive oil. Sweat for about 10-15 minutes on a low heat. I like to use a hand blender to puree this a little after it has sweated. I don't cream it completely but I think it blends into the sauce better if it is somewhat pureed.

Add the meat and cook on a high heat until all the juices from the meat have evaporated. This should take about 15 minutes. Then add the red wine and continue to cook on a high heat until the wine evaporates too - about another 5 to 10 minutes.

Add the garlic and cumin and stir for a minute. Next, add the mushrooms and cook for another two minutes.

Add the tomatoes, tomato puree, rosemary, thyme and salt and pepper. Bring to the boil then simmer, with the lid off, for about three hours, stirring occasionally. The amount of liquid should reduce and the sauce will develop a nice, thick consistency.

Cook the pasta as per instructions.

Enjoy with a glass of red wine and some bread to mop up any left-over sauce!

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