Saturday, 14 June 2014

Homemade Basic Ragu Sauce #keen2cook

Spaghetti bolognaise is a big favourite in my household, and i am the first person who will pop to the supermarket for a jar of bolognaise sauce and chuck it in with mince and leave it to boil. Serve it with pasta and after a long day at work it seems like a half decent meal but it is often quite tasteless and you often end up adding other bits of veg to it anyway - so defeats the object of buying a jar really!


So make your own sauce! even better bulk cook a load and take it out of the freezer as you need it!

What you need

1 onion very finely chopped
1 carrot very finely chopped
2 cloves of Garlic
1 Celery stick finely chopped
Small glass of milk
Large glass of red wine
2 tbsp olive oil
2 tbsp of tomato puree
2 tins of chopped tomatoes
800g of mince

How you make it



Heat oil in the pan and add the onions, carrots, celery and garlic. Fry for 5 minutes until soft and lightly coloured.


Add the mince, breaking it up with a wooden spoon it as it goes in, then fry over a low heat until the meat is cooked and there is no visible pink meat and the mince has all separated away. This takes about 10 minutes.

Reduce the heat and add the milk and leave to simmer until it has been absorbed, this gives the ragu a creamy taste and adds a bit of dairy to the meal (perfect for kids that dont drink milk).

Stir in the tomatoes, wine and tomato puree with some salt and pepper. Reduce the heat and leave to simmer, cover it with a lid and cook gently for an hour
Ready to cook
An hour later





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