About this recipe:A simple, yet authentic Italian pasta dish. Homemade ragu is made with beef mince, tomatoes, mushrooms, beef stock and seasonings, then served on top of spaghetti.
2 tablespoons olive oil
80g finely chopped onion
1 clove garlic, finely chopped
60g finely chopped celery
450g lean minced beef
1/2 teaspoon caster sugar
1 teaspoon salt
1/2 teaspoon dried mint
175g chopped mushrooms
175g tomato puree
600ml beef stock
2 teaspoons dried basil
1 teaspoon olive oil
3 tablespoons salt
1 tablespoon chopped fresh parsley, for garnish
4 tablespoons grated Pecorino Romano cheese
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Method Prep:45min › Cook:2hr › Extra time:2hr45min › Ready in:5hr30min
In a large frying pan, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
In a large bowl, combine tomato puree and beef stock; pour liquid and basil to pan. Simmer over very low heat for about 2 hours, stirring occasionally.
Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
When ready to serve, combine pasta with meat sauce; serve on a warmed plate or bowl topped with parsley and Pecorino Romano cheese.