RAGU - THE ITALIAN WAY
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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
Method
- STEP 1Heat the olive oil over a medium heat.
- STEP 2Add the mince - cook until brown
- STEP 3Add the onion, garlic fry for 3 minutes
- STEP 4Add the carrots and celery
- STEP 5Drain the Porcini Mushrooms (save your water). Dice and add to the pan along with field mushrooms
- STEP 6Add 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
- STEP 7Cook pasta as packet instructions.
- STEP 8Mix pasta with ragu in serving bowl- top with grated parmasan. Watch your family dig in!
