Put your pot on a low-medium heat and begin to melt your butter. Very finely chop your onion, celery, and carrot (2:1:1) and put them in the pot with a pinch of salt. Sweat until soft, aromatic, and the onions are translucent, for about 10-15 minutes.
Turn the heat up to medium-high. Break up your mince and throw it into the pot; use your spatula to break it up as much as possible and mix it in with your soffritto. Add a decent pinch of salt and pepper. Keep cooking until the meat browns significantly – note the high fat content should let your mince caramelise through the fat instead of burning. Don’t worry about the base of your pot going black, that’s what we want.
Turn your heat down to low-medium and add your milk. Mix through until tan/cream coloured and then let it gently simmer until it reduces completely. You should see the texture of your mince change here – it becomes softer and more fluffy. Grate a dusting of nutmeg, add a spoonful of tomato paste, and then stir through.
Turn your heat up to medium and wait a couple of minutes before adding the red wine to deglaze. Use your spatula to scrape the fond from the bottom of your pot and mix it in. Simmer until it’s almost reduced entirely.
At this stage, you should be left with a very deep, dark red, velvety mince that clumps together easily, with a tiny amount of fat left in the pan. Spoon any excess fat away here if you need to.
Add 750g of passata – or enough to cover your mince with another 1 cm on top. Depending on how long you want to cook it for, add anywhere from 250-600 ml of beef or chicken stock. Turn the heat down to the lowest and leave it uncovered. We want a long and lethargic simmer. Add your cheese rind and bay leaf, and cook for a minimum of 3 hours, ideally 6-7, to unlock the richest flavours.
Cook your pasta of choice – traditionally it would be Pappardelle, Rigatoni, or Tagliatelle – molto al dente, and then finish cooking it in your ragù for a couple of minutes.
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**Ingredients**
* 1 large onion * 1 carrot * 1 stick of celery * Nutmeg * 200 ml whole milk * 250 ml red wine (I used Merlot) * 500g pork/beef mince (20% fat) * 750g Passata * Tomato paste * 250–600 ml chicken or beef stock (for 3-6 hours cooking time) * 20g unsalted butter * Parmesan rind (optional) * 1 bay leaf (optional)
MagazineDelicious151
Looks great.
Loulou0728
Miam!! Thank you for your recipe🙌
RUKiddingMeReddit
Sounds good. I’d start out by rendering some pancetta instead of butter. Pics are insanely great.
5 Comments
**Ragu Recipe**
Put your pot on a low-medium heat and begin to melt your butter. Very finely chop your onion, celery, and carrot (2:1:1) and put them in the pot with a pinch of salt. Sweat until soft, aromatic, and the onions are translucent, for about 10-15 minutes.
Turn the heat up to medium-high. Break up your mince and throw it into the pot; use your spatula to break it up as much as possible and mix it in with your soffritto. Add a decent pinch of salt and pepper. Keep cooking until the meat browns significantly – note the high fat content should let your mince caramelise through the fat instead of burning. Don’t worry about the base of your pot going black, that’s what we want.
Turn your heat down to low-medium and add your milk. Mix through until tan/cream coloured and then let it gently simmer until it reduces completely. You should see the texture of your mince change here – it becomes softer and more fluffy. Grate a dusting of nutmeg, add a spoonful of tomato paste, and then stir through.
Turn your heat up to medium and wait a couple of minutes before adding the red wine to deglaze. Use your spatula to scrape the fond from the bottom of your pot and mix it in. Simmer until it’s almost reduced entirely.
At this stage, you should be left with a very deep, dark red, velvety mince that clumps together easily, with a tiny amount of fat left in the pan. Spoon any excess fat away here if you need to.
Add 750g of passata – or enough to cover your mince with another 1 cm on top. Depending on how long you want to cook it for, add anywhere from 250-600 ml of beef or chicken stock. Turn the heat down to the lowest and leave it uncovered. We want a long and lethargic simmer. Add your cheese rind and bay leaf, and cook for a minimum of 3 hours, ideally 6-7, to unlock the richest flavours.
Cook your pasta of choice – traditionally it would be Pappardelle, Rigatoni, or Tagliatelle – molto al dente, and then finish cooking it in your ragù for a couple of minutes.
======
**Ingredients**
* 1 large onion
* 1 carrot
* 1 stick of celery
* Nutmeg
* 200 ml whole milk
* 250 ml red wine (I used Merlot)
* 500g pork/beef mince (20% fat)
* 750g Passata
* Tomato paste
* 250–600 ml chicken or beef stock (for 3-6 hours cooking time)
* 20g unsalted butter
* Parmesan rind (optional)
* 1 bay leaf (optional)
Looks great.
Miam!! Thank you for your recipe🙌
Sounds good. I’d start out by rendering some pancetta instead of butter. Pics are insanely great.
my fav meal ever🥀