This ragu recipe is one of my personal favorites as its extremely easy to make; suitable for freezing, and can be added to many pastas like tagliatelle or lasagna. Perfect after a long day of studies or work; you just pop it out of the freezer and heat!
500g minced beef
75g diced pancetta (optional)
1 large yellow onion
1 tbsp extra virgin olive oil
120ml red wine or beef stock
2 tins of finely chopped tomatoes (800g)
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
Salt and pepper to taste
- In a large pot, over medium heat add the olive oil. After 2 minutes or when the oil is hot add the pancetta and cook until brown and crispy. Be aware that the pancetta will release a lot of fat; therefore we are going to use this fat to cook our onions. So, add the onions with the pancetta and cook for another 4-5 minutes.
- Once the onions begin to become transparent, add the beef. At this stage you might feel that there isn’t enough oil in the pan to cook the beef; if so you can add another tbsp of olive oil before adding the meat. Cook until the meat is greyish-brown.
- After the meat has fully cooked, add the wine and deglaze the pan. Then add your herbs, salt and pepper. After the wine has reduced by half, lower the heat and add the tomatoes. Simmer for 15-20 minutes.
- Once it’s done leave to cool. Then store in airtight containers or heatproof zip lock bags to be stored in the freezer. By all means you can double this recipe or half it for smaller portions. Other than that buon appetite.
Recipe suggestions with ragu
Chicken parm (you could do without the meat)
Pasta with ragu (pappardelle, tagliatelle, spaghetti…)
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