Ragu
Ingredients
4 Tbsp extra virgin olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
1 stick celery, finely diced
1 carrot, finely diced
400g beef mince
150g Italian pork sausages, skin removed (2 sausages)
Sea-salt flakes and freshly ground black pepper, to season
125ml milk
65g tomato paste
250ml red wine
400g can chopped tomatoes
2 fresh bay leaves
4 sprigs oregano
Method
-
Heat ½ of the oil in a large heavy-based saucepan over a low heat. Add onion, garlic, celery and carrot. Cook for 5 minutes or until onion is soft. Transfer to a bowl. Set aside.
-
Heat the remaining oil in same pan, increasing heat to high. Add all meat and cook, stirring and breaking up meat with a wooden spoon, for 10 minutes or until browned. Season.
-
Reduce heat to medium and add milk. Cook, stirring occasionally, for 10 minutes or until milk evaporates. Add paste and cook, stirring for 3 minutes.
-
Stir in wine, tomatoes, bay leaves, oregano and onion mixture. Season. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 1 hour. Set aside to cool a little.
