There appears to
be something quite sacred about Ragu, many families will guard their recipe
with the utmost secrecy. Debate still rages today as to what a “True” Ragu
should contain. In fact I’m sure I’ve committed some kind of Ragu heresy by
adding tomatoes as it’s supposed to be a meat sauce.
If you love a
good spag bol have a go at this, please don’t be put off by the cooking time,
most of that is popping back into the kitchen for a quick stir
The beef, with a
long slow cook, will literally fall apart into little fibres and the pork adds
flavour brilliantly.
What I, Lisa, the
kids and my friends like about this is the almost luxuriously rich and deep
flavour. The beauty is that with such a strong flavour you don’t need much on a
plate as it should be used sparingly against a larger amount of pasta. The
pasta for Ragu purists is supposed to be tagliatelle but I’ve used spaghetti as
Lisa insists on it.
Equally worth a
mention is the low cost, this recipe here will probably feed around 12-14 people
depending on their appetite of course. Just remember use the sauce sparingly.
Fortunately it freezes really well. Go on have a go everyone will love it, honest Guv, just look
Cooking time 4
Hours
500g Cubed,
Stewing, Braising, Blade or Skirt Steak
500g Minced Pork
500 ml of Beef
Stock
2 Chicken livers
chopped (lamb livers also work well)
2 Large onions
diced
2 Carrots diced
1 Stick of celery
finely chopped
3 cloves of
Garlic finely chopped
2 Tins of
Tomatoes
1/3 Bottle of red
wine
Tablespoon of
Tomato paste
Sprig of Rosemary
finely chopped
3 sprigs of Thyme
Pinch of Chilli
Flakes
80g Plain flour,
seasoned
Dredge the beef
through the flour covering all the pieces
In a big pan heat
about a tablespoon of olive oil, and brown the beef. Once brown remove and put
to one side.
Fry the onions
for 2 mins, put the lid on and sweat for 5
Add the Garlic
and fry for 1 min
Add the livers
and fry gently for 3 mins
Add the Carrots
and Celery then fry for another 2 mins
Add the Tomato
Puree and cook for another 2 mins
Add the Minced
pork fry, stirring all the time until brown
Add what’s left
of the flour and fry for another min
Add the tomatoes,
red wine sprigs of thyme (remember to remove at the end) and stock
Bring to the boil
add the beef, rosemary and chilli flakes
Simmer very
gently for 3-4 four hours, until the sauce is thick and the meat falls apart.
Taste and season
if necessary, if it’s a little bitter, try adding ketchup or sugar or
Worcestershire sauce.
Serve with pasta
of your choice
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