Pasta with ragù sauce
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
- Heat the olive oil in a large saucepan and brown the pancetta.
- Add the diced carrots, celery and onions and cook on low heat for 12-15 minutes to avoid colouring the vegetables.
- Add the minced beef and cook for 5-8 minutes, stirring occasionally to break up the beef.
- Add the wine, all the tomatoes, herbs, chilli flakes and season with salt and pepper.
- 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.
- 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