{ 2006 09 25 }

Meat Ragu

I don’t often make this sauce, normally if I have a hankering for meat, pasta & tomatoes then I usually make meatballs. Today however I decided that instead of making meatballs that I would make some meat ragu for a change.

macaroni with ragu


MEAT RAGU

Serves 2-4

INGREDIENTS

  • 350g Extra lean minced beef
  • 2 Medium onions, finely chopped
  • 3 Large cloves garlic, finely chopped
  • 1000ml Passata (or canned chopped plum tomatoes will be fine)
  • Grated Parmiggiano Reggiano or Grand Padano to taste
  • Salt and pepper to taste
  • Olive oil

PREPARATION

  1. Soften the onions and garlic gently in a generous amount of olive oil until translucient and set aside.
  2. In the pan in which the onions and garlic were softened heat a little more olive oil and add the minced beef, fry until completely browned and an even colour has been obtained.
  3. Return the softened onion and garlic back into the pot with the beef and pour over the passata.
  4. Bring to the boil then reduce and simmer gently until the sauce has reached the desired consitency (takes about 40 minutes to 1 hour).
  5. Add the grated cheese and serve over your favourite pasta, I like it with macaroni.

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Posted by Pamela on Monday, September 25th, 2006, at 7:48 pm, and filed under Beef, Main course, Rice, Pasta, Noodles & Pulses.

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