Jacquie's Ragu
Over a year ago
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Ingredients
- 35g Unsalted butter
- 1 Onion finely chopped
- 1 stick Celery finely chopped
- 1 Carrot finely chopped
- 2 tbs Fresh oregano or marjoram chopped
- 800g Minced beef or lamb
- 150 ml Milk
- 150 ml Red wine
- 400g Tin tomatoes
- 1 Red chilli finely chopped
- 500 ml Beef stock
- Salt
- 1 tbs Olive oil
Accompaniment
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Description
A ragu is a 'foundation' minced beef sauce recipe which can be made up in quantity, frozen into portions and used as the base for Cottage Pie, Bolognaise, Lasagne, Pasties, etc
Method
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1
Heat 25g of butter and the olive oil and fry carrot, celery and onion and herbs for about 5 minutes till softened.
Add meat and cook until colour changes. Add milk 2 tbs at a time, letting the meat absorb it. Pour in red wine, boil till reduced by half and then turn heat down. Finally, add tomatoes, chilli and salt.
Cook very slowly for 1 hour. Skim off fat produced as ragu cooks.As the ragu dries, add stock 150 ml at a time.
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