Ragu is by its definition is is a meat-based sauce that is commonly served with pasta. My one works as a base for Bologonese, a Pasta bake Ravoli or Canneloni. You can of course top it with spuds or cheese too. I love using freshy ground mince from the butcher but the cooking makes the meat nice and tender anyway.
There might seem like a lot of ingredients but it is far tastier than a jar of sauce and freezes really well. It’s also good for slimmers and you can chop the veg as finely as you like.to make it child friendly.
454 G of Hereford Minced Beef
1 Small Carrot – Diced
1 Celery Stalk finely Chopped
1 Red or Green Pepper chopped
1 Cup Button Mushrooms
3 Cloves of garlic ( tailor this for your preference)
10 basil leaves torn. If you are using dried basil this equates to a teaspoon.
Dash of tabasco
1 tablespoon of Worchester Sauce
250 Mls of Beef Stock – I use a stock cube or stock pot dissolved.
Tin of Chopped Tomatoes
2 Tablespoons of tomato Puree
Parmesan to serve.
1.Brown the mince, onions, carrot, celery and peppers for two to three minutes.
2.Add garlic basil and bayleaves and continue to brown for a further 5 mins.
3. Add mushrooms, tabasco and worchester sauce and cook for a futher 2 minutes.
4. Add the beef stock and simmer for 10 minutes.
5. Add the tinned tomatoes, puree and simmer for another 20 minutes.
If you wanted to do a slow cooker you would just just add it to the slow cooker and cook for two hours on low at step 5.
You can of course add a glass of red wine to the sauce to make it extra rich.
Serve with your pasta of choice and some parmesan.