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Member recipe

basic ragu sauce

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Serves 4

this meat sauce can be served with spaghetti or transformed into a chilli, shepherd's pie or moroccan aubergine bake

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  • 1 onion, finely chopped
  • 1 carrot finely chopped
  • 1 celery stick, finely chopped
  • small glass of milk
  • large glass white wine
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 x 400g tins chopped tomatoes


    1. Heat oil in a large pan with a tight fitting lid. Add the onion, celery, carrot and fry for 5 mins until softened and lightly coloured.
    2. Tip in the beef, breaking it up with a wooden spoon, then fry over a high heat, until there are no traces of pink left and the grains of meat are separated. This will take about 10 mins.
    3. Reduce the heat a little, pour in the milk and simmer for a few mins until the milk has been absorbed.
    4. stir in the tomatoes, wine and tomatoe puree with some salt and pepper. reduce the heat to a simmer, cover and cook gently for 1 hour

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29th Jun, 2009
how much beef is in the recipe? It is not listed in the ingredients. But the directions tell you what to do with the meat.
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