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Ragu Pasta Sauce

in celebration of all things Italian
Author: an original recipe from Lavender and Lime

Ingredients

  • 50 g chopped pancetta
  • 15 mls olive oil
  • 1 large onion diced
  • 150 g celery thinly sliced
  • 1 large carrot peeled and thinly sliced
  • 1 kg minced beef
  • Salt and freshly ground black pepper to season
  • 125 mls red wine
  • 30 mls tomato purée
  • 1 400 g tin cherry tomatoes
  • 15 mls beef stock powder
  • 1 bay leaf

Instructions

  • Place the pancetta into a cold non-stick frying pan and heat over a medium temperature
  • Cook until the fat has been released then remove from the pan and set aside
  • Add the oil and onion and sauté until soft
  • Add the celery and carrots and sauté until soft
  • Brown the beef in batches, seasoning as you go along
  • Add the pancetta, wine, tomato purée, tin tomatoes, stock and bay leaf
  • Stir, adjust the seasoning and leave to cook until the tomatoes are soft and you can blister them
  • Reduce the temperature and leave to simmer until the liquid has cooked off