RAGU - THE ITALIAN WAY
This hearty and flavorful beef ragu recipe is the epitome of comfort food. Rich and savory, it is a perfect dish to warm both your kitchen and your soul. The tender beef, aromatic vegetables, and earthy mushrooms simmer together in a luscious tomato and red wine sauce, creating a dish that is as satisfying to make as it is to eat. Paired with al dente spaghetti and a generous sprinkle of Parmesan, this ragu is guaranteed to be a hit with your loved ones. So, roll up your sleeves, grab your apron, and get ready to enjoy a cozy and delicious meal that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- Olive oil
- 1 lb good quality beef mince
- 1 red onion - finely diced
- 1 garlic clove - finely diced
- 1 carrot finely - diced
- 1 celery stick - Diced
- Handful of field mushrooms - chopped
- 1 beef cube - 1/2 pint of boiling water - mixed
- handful of dried porcini mushrooms (soaked in 1 pint of boiling water for half an hour before use)
- 1 tin plum tomatoes
- 1 cup/small carton of passata
- 1 glass of red wine if you have it
- large pinch of oregano
- Salt to taste
- Good dried spaghetti
- Grated parmasan
Instructions
- Heat the olive oil over a medium heat.
- Add the mince - cook until brown
- Add the onion, garlic fry for 3 minutes
- Add the carrots and celery
- Drain the Porcini Mushrooms (save your water). Dice and add to the pan along with field mushrooms
- Add the tin tomatoes and passata and oregano, leave for 2 minutes. Add the beef stock, glass of wine and half of your porcini water. Bring to the boil and simmer on a low heat for 2 hours + ( until desired consistancy) . Stiring occassionaly
- Cook pasta as packet instructions.
- Mix pasta with ragu in serving bowl- top with grated parmasan. Watch your family dig in!
Yield
Serves 6
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