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Home Food & Recipes

Ragu

Use this slow-cooked meat sauce to fill arancini or cannelloni. Other options? Layer in lasagne or simply toss through fettuccine.
Andre Martin
4 -6 (makes 4 cups)
10M
1H 30M
1H 40M

Ingredients

Method

1.

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.

2.

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. 

3.

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.

4.

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.

5.

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