Rich Flavoursome Ragu to warm up your Autumn

Traditional Italian Ragu is made over the course of a few hours and is slow cooked with chopped vegetables such as celery, carrot and peas, but today Diforti has created a shortened version for you to cook up at home for sharing with your family after a long day. With most Italian dishes, it depends on where you originate from in Italy as to how you cook the Ragu. For example, there is a more traditional way that would include using meat, wine, tomato paste (puree) and vegetables and then there is the Ragu alla Bolognese variation which incorporates chopped tomatoes and is closer to the Bolognese we know here in the UK. Both are a perfect warming dish as the weather grows colder in the run up to Autumn with rich flavours to tantalise the taste buds.

 

 

WHAT YOU WILL NEED:

  • Extra Virgin Olive Oil
  • 1 clove garlic (chopped) OR 1 white onion (diced)
  • Minced Beef 750g (375g for each recipe)
  • Red Wine 250ml (large glass)
  • Tomato Puree (3 tablespoons)
  • Chopped Tomatoes 400g
  • A pinch of Salt
  • A pinch of Black Pepper
  • Fresh Basil
  • Parmesan (Grated)
  • Pappardelle 250g (for each recipe)

COOKING TIME:

20-25 MINS

SERVES:

4

 

STEP ONE: Fill a frying pan with a generous dash of Olive Oil and fry the chopped garlic or diced onion until slightly golden.

 

STEP TWO: Add in the Minced Beef, taking care to break it apart as you do. Make sure to stir well continuously to achieve a crumbly texture from the meat.

 

 

STEP THREE: Pour in a large measure of Red Wine 250ml once the meat is cooked through and completely brown. Let this boil off slightly.

STEP FOUR: Add 3 tablespoons of Tomato Puree and mix well to fuse with the meat. If you are making the Traditional Ragu then continue to next step. If making the Ragu alla Bolognese then proceed to add one tin of chopped tomatoes and stir in.

 

 

STEP FIVE: Add fresh basil, a pinch of salt & pepper and grated Parmesan to the mix and once stirred in leave to simmer for 8-10 MINS.

STEP SIX: Bring a large pot of water to the boil and add the Pappardelle. Allow this to boil for 6-8 MINS until cooked.

STEP SEVEN: Once cooked drain the Pappardelle and pour into Ragu to mix together. Garnish with Fresh Basil, pepper, grated Parmesan & Olive Oil.

 

 

STEP EIGHT: Allow to cook for a further 1 MIN and once completed plate up and garnish as you prefer.

 

 

Tag us @difortis to share your own Ragu creation!

0

Leave a Reply

Basket

loader