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Pasta with ragù sauce

July 28, 2011

In Italy, a ragù is simply a meat-based sauce, typically served with pasta. The recipe below can also be used as a lasagne filling in place of the vegetarian filling in this vegetarian lasagne recipe. To enhance its flavours, leave the ragù sauce overnight in the fridge.

What you’ll need

  • 2 tbsp olive oil for frying
  • 100g pancetta, cubed
  • 2 carrots, finely diced
  • 4 stalks celery, finely diced
  • 2 onions, finely diced
  • 500g minced beef
  • 250ml full bodied red wine
  • 500ml tomato passata (sieved tomatoes)
  • 400g tinned chopped tomatoes
  • 4 tomatoes, peeled and chopped
  • 2 tbsp tomato purée
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • ½ tsp dried chilli flakes
  • 1 tsp sugar
  • 500g dried fettucine, tagliatelle or spaghetti
  • 150g Parmigiano Reggiano, finely grated
  • Extra virgin olive oil

How to make your ragù pasta

  1. Heat the olive oil in a large saucepan and brown the pancetta.
  2. Add the diced carrots, celery and onions and cook on low heat for 12-15 minutes to avoid colouring the vegetables.
  3. Add the minced beef and cook for 5-8 minutes, stirring occasionally to break up the beef.
  4. Add the wine, all the tomatoes, herbs, chilli flakes and season with salt and pepper.
  5. Simmer uncovered for at least 2 hours, taste to check seasoning and add a little sugar to balance the acidity of the tomatoes if required. If the sauce is too thick, add a few tablespoons of water to loosen.
  6. Serve with pasta cooked according to instructions, grated Parmigiano Reggiano and a glug of extra virgin olive oil.

Yields 6 main portions

Recipe by Chef K

6 Comments leave one →
  1. July 28, 2011 7:45 PM

    Gorgeous photo and great recipe! I like the use of red wine in your sauce and chilli flakes for a bit of heat.

    • July 28, 2011 10:16 PM

      Thank you spicegirlfla! We’re sometimes guilty of adding heat to too much of what we eat 😛

  2. Suk-yi permalink
    July 29, 2011 4:02 AM

    Sounds easy enough even I can manage it, me thinks 🙂

  3. July 29, 2011 1:52 PM

    I don’t make many ragus but made one just the other night. Yours looks wonderful and that cheesecake below looks like the perfect finish to the meal.

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