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Member recipe

Ultimate ragu sauce

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Serves 4

beef ragu sauce

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  • 2 celery sticks, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 100g pancetta, diced
  • 500g beef mince
  • 100ml white wine
  • 1 can chopped tomatoes or pasatta
  • 1 tbsp tomato paste
  • milk
  • 1 tbsp basil
  • 1 tbsp oregano
  • mushrooms / courgettes (optional)


    1. sweat onion, carrot and celery in 1 tbsp of oil for 1 or 2 minutes, add pancetta and lightly brown
    2. add mince and cook until browned
    3. add tomato paste into centre of pan to cook off harsh taste and then mix in
    4. add wine and cook for a few mins to almost completely reduce
    5. add tomatoes, herbs and seasoning, turn down the heat and leave to simmer
    6. add milk to finish
    7. the longer you leave it to simmer gently the better it will be

Comments, questions and tips

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30th Oct, 2012
I put 1tbsp of caster sugar into the mix to bring out the flavour of the tomatoes, also the quantity of milk wasn't mentioned so I put in 150ml, but I put it in before the wine. Next time I make it I'll use red wine instead of white to see how it compares, when I've made ragu in the past red was used.
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