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Proper Ragu

September 13, 2017 By All That I'm Eating 7 Comments

There’s ragu, and then there’s proper ragu. You know the two kinds I mean; the quick one that we Brits chuck on top of a pile of spaghetti and the one that takes time, effort, care and attention to make. Don’t get me wrong, the former has its place but this recipe is for the latter; which incidentally freezes very well meaning it is perfect for cooking up a big batch and then reaping the rewards in the weeks to come. It has taken a long time to get this recipe to be my version of a perfect ragu so I hope you enjoy it.

Proper Ragu served with spaghetti

Ingredients

For 8-10 portions:

  • 2 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • 2 onions, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 2 sticks celery, peeled and roughly chopped
  • 3 garlic cloves, peeled
  • 3 sundried tomatoes (dried, not in oil), you can use 2 tbsp sundried tomato paste instead and add it when the tomato paste goes in
  • 500g beef mince
  • 500g pork mince (pork shoulder if you can can it)
  • 2 rashers smoked streaky bacon, finely sliced
  • 150ml red wine (optional)
  • 2 tbsp tomato paste
  • 700ml passata
  • 4 bay leaves
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper

Cooking the Ragu

Method

Add the onions, carrots and celery to a food processor and blend until finely chopped. You can do this by hand of course but I use the blender as it’s so much quicker.

Get a large lidded saucepan on a low heat and add the oils. I use a blend of the two to add a bit of flavour from the extra virgin.

Tip the blended vegetables into the oil, pop the lid on and leave to soften for at least 20 minutes. Stir from time to time.

Finely chop, crush or blend the garlic and sundried tomatoes then add these to the vegetables.

Remove the lid from the saucepan and increase the heat to medium. Add the bacon, beef and pork mince and fry until everything is nicely browned. You want to stir it regularly to break the mince up. Keep frying everything until any water that comes out has completely evaporated.

Add the wine (if using) and continue cooking until it’s reduced by at least half.

Tip in the tomato paste, passata, bay leaves, herbs and a little salt and pepper. Fill the passata jar to around a quarter full with water, swish the jar around to get any leftover passata off the sides and then add this tomato water to the pan. Give everything a really good mix then bring the pan to the boil. Reduce the heat to low, put the lid on and leave to simmer for at least an hour and a half.

Stir from time to time and continue cooking until the mixture has thickened. The longer you leave it the more intense it becomes.

ragu and spaghetti on fork

You can taste every layer of flavour in this ragu; the sweet earthy vegetables at the base, creamy olive oil, the savoury richness from the sundried tomatoes and wine, the faint smokiness from the bacon, the meat has broken down giving it a fantastic texture, finishing with the slightly acidic tomatoes and aromatic herbs. It is truly a delight to cook and eat. This recipe makes enough for at least ten servings so you can use it with pasta, lasagne, stuffed vegetables and all sorts. Yes it takes a bit of time but I’m not sure there’s anything better than this I’d happily wait for.

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Filed Under: Autumn, Bacon, Bay, Beef, Carrot, Dinner, Garlic, Herbs, Meat & Fish, Onion, Pasta, Pork, Recipes By Month, Rosemary, Seasons, September, Thyme, Tomatoes, Vegetables Tagged With: italian, ragu, recipe

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Comments

  1. angiesrecipes says

    September 14, 2017 at 04:05

    Patience and time definitely paid off. The ragu sauce looks awesome!

    Reply
  2. Miriam says

    September 14, 2017 at 12:54

    This ragu looks like it is well worth the effort and I love making a big batch of food and freeze the rest, it is so amazing to have home cooked meals available even during hectic times …

    Miriam x

    Reply
  3. heather (delicious not gorgeous) says

    September 14, 2017 at 18:50

    this sounds so flavorful! and it makes a lot, which makes the effort spent making it seem much more worthwhile (: can’t wait til it gets colder to try this one out!

    Reply
  4. David says

    September 15, 2017 at 07:36

    Brava, Caroline! I love a proper ragù!

    Reply
  5. Emma | Bake Then Eat says

    September 16, 2017 at 22:17

    Sometimes something’s are just worth the extra effort and time to make.

    Reply
  6. Monica says

    September 17, 2017 at 02:10

    I totally hear you. I make the quick kind often but the slow one is so rewarding. I’m really craving a good red sauce with the change in season. It’s just a matter of time now that I’ve seen this!

    Reply
  7. grace says

    September 18, 2017 at 18:01

    the long-simmered sauce is the way to go if you can swing it! this looks magical. 🙂

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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