This ragu is utterly divine. Full of bold flavors as well as rich and filling. This ragu was inspired by a meal i had at Jamie Oliver's a few years ago.
The recipe uses Chianti, which is a type of red wine, its the only red wine i cook with now because of the flavor it gives, also the milk added at the end creates such a creamy taste which id never experienced before.
The recipe uses Chianti, which is a type of red wine, its the only red wine i cook with now because of the flavor it gives, also the milk added at the end creates such a creamy taste which id never experienced before.
Ingredients:
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Onion, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, crushed
80g Bacon, diced
250g Beef mince
250g Pork Mince
1 Tablespoons Dried Oregano
3 Tablespoons Tomato Paste
250ml Chianti (type of red wine, its delicious)
500ml Beef Stock
125ml Milk
500g Spaghetti, cooked
Parmesan Cheese to Serve
Method:
Heat oil and butter in a large, deep saucepan over a medium heat. Add Onion, carrot and garlic, stirring until its a nice golden colour. Add bacon and cook for 5mins, then add mince and oregano. Break up mince with a wooden spoon ,season with salt and pepper and cook for 8mins or until everything is browned.
Add wine and let it simmer until it looks like its mostly evaporated. Pour in stock and add tomato paste, mix well. Bring to the boil and then simmer half covered for 45mins, stirring regularly. Add milk and let simmer for another 15mins. Season to taste. Add mixture to cooked pasta and sprinkle with parmesan cheese.
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Onion, finely chopped
1 Carrot, finely chopped
2 Garlic cloves, crushed
80g Bacon, diced
250g Beef mince
250g Pork Mince
1 Tablespoons Dried Oregano
3 Tablespoons Tomato Paste
250ml Chianti (type of red wine, its delicious)
500ml Beef Stock
125ml Milk
500g Spaghetti, cooked
Parmesan Cheese to Serve
Method:
Heat oil and butter in a large, deep saucepan over a medium heat. Add Onion, carrot and garlic, stirring until its a nice golden colour. Add bacon and cook for 5mins, then add mince and oregano. Break up mince with a wooden spoon ,season with salt and pepper and cook for 8mins or until everything is browned.
Add wine and let it simmer until it looks like its mostly evaporated. Pour in stock and add tomato paste, mix well. Bring to the boil and then simmer half covered for 45mins, stirring regularly. Add milk and let simmer for another 15mins. Season to taste. Add mixture to cooked pasta and sprinkle with parmesan cheese.
RSS Feed
