By Jane Curran
For a great mince recipe you’ll want to use again and again, give this delicious ragu a try and you’ll not be disappointed. As with any good ragu, it does take a little while to cook, but the resulting taste is so delicious you’ll soon see why it’s worth the time it takes.
With red wine, oregano and pancetta to help flavour this delicious dish, you’ll have everyone asking for seconds.
HOW TO MAKE RAGU
- 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.
- 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
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