Beef Ragu Sauce
Made with inexpensive mince, this recipe freezes well and is perfect for nights in when it's cold outside.
Servings: 4 people
Cost: $10
Equipment
- Cutting board
- Sharp knife
- Measuring Spoons
- Measuring Cup
- Large Heavy Based Pot
- Wooden Spoon
- Garlic Press
Ingredients
- 40 g butter
- a glug of olive oil
- 100 g bacon or pancetta finely chopped
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 1 large carrot finely chopped
- 2 cloves garlic minced
- 1 sprig rosemary finely chopped
- 500 g ground beef
- 500 ml beef stock
- 1 800g canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp rubbed sage
- 1 tbsp oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp nutmeg
- 2 tbsp oregano
- 3 bay leaves
Instructions
- Heat oil and butter in a medium saucepan over medium to high heat
- When the butter is bubbling add the onions - cook for 8 mins (don't brown)
- Add carrot, bacon, rosemary - cook for 2 mins
- Add celery and garlic - cook for 2 mins (don't burn the garlic you just want to release the flavour)
- Add mince and brown – 8 mins. Breakdown the lumps with a fork
- Raise heat and add stock
- Bring to boil, simmer until liquid has reduced approx. 20 mins. (The longer the better so the mince soaks up the flavour)
- Add oregano, salt, pepper, sage, red pepper flakes, and nutmeg
- Cook for approx. 20 mins, stir occasionally so the bottom doesn't burn. Add a little water if the pan is catching
- Add tomatoes, tomato puree and bay leaves.
- Bring to the boil then simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent catching.
Notes
There is a lot of fine chopping in this recipe. If you have a hand blender it can save you heaps of time. Pop it on your Wish list.
When you are waiting for the mince to brown measure out the spices and herbs to a small dish so you can add them all in one go.