A really good ragu takes a long time to cook. We’ve used a mix of beef and pork mince for more flavour – and fewer calories! The addition of milk in this recipe may sound weird, but it softens the texture of the mince.
- 3tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 150g cubed pancetta or streaky bacon, roughly chopped
- 500g minced beef
- 500g minced free-range British pork
- 3 large garlic cloves, crushed
- 130ml red wine
- 2tbsp milk
- 2 x 400g cans chopped tomatoes
- 2tbsp tomato purée
- 100ml good-quality beef stock
- 1tsp dried oregano
- 1tbsp sugar
- tagliatelle pasta, to serve
- grated Parmesan cheese, to serve
With red wine, oregano and pancetta to help flavour this delicious dish, you’ll have everyone asking for seconds.
- In a large sauté pan, heat the oil, then add the onion and carrots and cook for 15-20 minutes or until soft. Add the pancetta and cook until lightly browned. Now add the minced meat and keep stirring until browned. Add the garlic, wine and milk, bring to the boil then turn down to a simmer. Bubble for a few minutes, then add the tomatoes, purée, stock, oregano and sugar. Season well. Leave to simmer very gently for 2 hours, until thick.
- To serve, cook the pasta until al dente – just tender. As a general rule, allow 75g dried pasta per person, perhaps a little more if you are feeding very hungry people! Serve a big spoonful of ragu over each portion with some freshly grated Parmesan.
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