Ragù sauce for pasta

Ragù sauce for pasta

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 onion
1 carrot
1 celery stick
50g smoked bacon, (optional)
2 garlic cloves
small bunch basil
2 tablespoons olive oil
700g beef mince
1/2 tablespoon tomato puree
200ml red wine, (optional)
500ml Brown chicken and veal stock
or 500ml brown beef stock
500g passata
1 bay leaf
1 teaspoon caster sugar
salt
freshly ground black pepper

Method

  1. Halve, peel and finely chop the onion. Peel the carrot and de-string the celery, then finely dice both. Derind and finely dice the bacon, if using. Peel and crush the garlic and pick the basil leaves from the stalks.
  2. Heat a heavy-based frying pan, add enough of the olive oil to barely cover the bottom of the pan and fry the mince in batches over a medium to high heat. Don’t overcrowd the pan or it will stew rather than brown. Use a fork if necessary to break up the mince in the pan so it doesn’t cook in large lumps. If the mince produces a lot of fat, drain the fat from each batch by placing the mince in a sieve over a bowl for a few minutes, then transfer the browned mince to a saucepan. The fat that has drained into the bowl can be discarded.
  3. Deglaze the frying pan with a little water, stirring well to lift the sediment on the bottom of the pan. Taste this liquid and if it is not bitter, add it to the mince (if bitter, discard it).
  4. Heat enough olive oil in the frying pan to just cover the base again and fry the carrot and celery over a medium heat until beginning to brown. Add the onion and bacon, if using, and continue to cook until the vegetables are evenly browned. You may need to do this in batches, depending on the size of the pan. Add the garlic and cook for 1 minute.
  5. Return all the vegetables to the frying pan and stir in the tomato purée. Add the wine, if using, and reduce by two-thirds.
  6. Add the stock and passata, stir well and pour the vegetable mixture over the mince in the saucepan. Add the bay leaf, basil stalks, a little seasoning and enough water to ensure the meat is just covered. Bring to the boil, then lower the heat, cover and simmer gently for 1½–2 hours, or until tender. Halfway through the cooking, remove the lid to allow the sauce to reduce and thicken.
  7. When the meat is tender, skim and discard any fat from the surface. (If the sauce is too thin, tip the mince into a sieve over a bowl. Return the liquid to the pan and reduce by boiling to the desired concentration and consistency, then stir the mince back in.) Add the sugar, with salt and pepper to taste. Chop or tear enough basil leaves to give you 2 tablespoons, then stir them through the ragù just before serving.

Variations

  • Omit the optional bacon and red wine from the recipe for these variations.

    Smoky chilli with black beans: Omit the carrot, celery and basil. Fry 1 chopped red pepper with the onion. Add 1 teaspoon Worcestershire sauce, 1–1½ teaspoons crushed dried chillies, depending on taste, 1 tablespoon ground cumin, 1 heaped teaspoon smoked paprika and 1 teaspoon dried oregano with the tomato purée. Substitute the passata with a 400 g tin chopped tomatoes and, 20 minutes before the end of the cooking time, add a drained 400 g tin black beans and 1 tablespoon light soft brown sugar in place of the sugar. Serve with rice and soured cream.

    Cottage pie: Follow the ragù recipe, but omit the garlic, passata, basil and sugar, and add 1 teaspoon Worcestershire sauce. Boil and mash 3 large floury potatoes, beat in 100 ml warmed milk, 60 g melted butter and salt and pepper to taste. Put the mince into a pie dish, allow to cool a little, then spread or pipe the potato on top. Bake in an oven preheated to 200°C for 20 minutes until browned. The dish can be assembled ahead and chilled, in which case bake for an extra 20 minutes.

    Shepherds pie: Prepare in the same way as cottage pie, but using minced lamb instead of beef.
Tags:
Leiths School of food and wine
cookery course
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