Simple and hearty this Ragu Bolognese its always a family winner, with step by step instruction and video. This recipe is great for leftovers and makes an amazing base which can be adapted to be the filling for lasagne too!
You can just use passata in the recipe but I would recommend using my Ragu many ways it can be frozen and used in so many recipes. In fact this delicious ragu is one of my biggest sellers in my Emilys home cooked kitchen frozen food range! I’ve been so busy making food for my little business I have hardly had time to keep up! Hence the blog is neglected, I have been taking plenty of foodie pictures so I just need time to upload them.
Video at the bottom of the page ⇓
I have made a healthier version not using olive oil, but if your not on a low fat diet, glug it in as it will make it even better.
Lets get cooking Serves 6 – 8
- 1 kg of ground minced beef (good quality)
- 6 cloves of garlic (finely chopped)
- 2 onions (finely diced)
- 3 carrots (grated)
- 200 grams of mushrooms (finely sliced)
- 2 heaped tbsp. of mixed herbs
- 1 packet of piccolo or cherry tomatoes
- 1 packet of fresh basil
- 500 grams of passta
- 300 ml of hot beef stock
- fresh parmesan to serve grated
- 800 grams of dried pasta
- Salt and pepper
On the hob
Using a large pan or frying pan, heat it up and add the minced beef stirring well so that it doesn’t lump together.
Whilst it is gently browning, chop the onions, garlic, mushrooms and grate the carrot. Taking care to stir the minced beef regularly, breaking up the chunks as you go along.
Add them to the pan once the minced beef is properly cooked through and brown.
Give it a really good stir getting to the bottom of the pan.
Next add the beef stock and the Ragu many ways or passata and mixed herbs.
The key to a fantastic rich sauce in my opinion is letting it simmer down for as long as possible. At least 35 minutes, I let it simmer with a lid on for 2 hours, checking on it regularly that is hasn’t stuck.
When you are 15 mins towards the end of cooking the beef sauce. Heat a large pan of water ready for the passata, I have chosen air dried pasta as it has extra groves on the edges of it so catches the sauce so well around, coating all the pasta evenly. Whilst it is heating up chop the tomatoes and pull the leaves off the basil plant.
Add the pasta to the water, and throw in the tomatoes and basil into the beef mixture stir well. My pasta took 13 minutes to cook.
Drain the pasta into the sink. Save some of the salty water just a ladle full to add to the Bolognese mix. Ladle the sauce into the pasta and mix well.
Serve with parmesan and extra basil leaves. Delicious !
Enjoy Emily x