Ragu sauce

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    Ragu sauce

    Ragu sauce

    (6)
    1hr10min


    7 people made this

    About this recipe: A meaty mince sauce with onions, tomatoes and garlic. Use as you would bolognese sauce or serve topped with mash potato for an Italian Shepherd's pie! Any leftovers freeze well.

    Ingredients
    Serves: 8 

    • 450g beef mince
    • 450g minced pork
    • 1 onion, chopped
    • 2 (400g) tins chopped tomatoes
    • 4 cloves garlic, minced
    • 2 carrots, diced
    • 1 tin baby peas or 350 g frozen peas
    • 235ml water
    • 1 bay leaf
    • 1 tablespoon olive oil
    • salt to taste

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. In a large frying pan cook mince, pork and onion until brown.
    2. In a large saucepan mix together the tomatoes, garlic, carrots, water, bay leaves, olive oil and salt. Add meat, cover partially, and reduce to a simmer. Cook for one hour, stirring occasionally. Add peas and warm through before serving.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    12

    I was not crazy about this recipe at all. I am 100% Italian and I have never eaten Ragu with this kind of recipe. If you really want to make it I suggest finding a more authentic Ragu recipe  -  06 Jan 2009  (Review from Allrecipes US | Canada)

    by
    2

    Its a great dish for a party or anything and enjoyable to the family  -  20 Feb 2008  (Review from Allrecipes US | Canada)

    by
    1

    This recipe as is gave me some issues as is. However, with a few adjustments we still ended up with a pretty good meal. I immediately added some chopped bacon to the meat because I wanted it to be a little more authentic and we don't care for canned peas so I also decided to omit them right off the bat. When I got the meat cooked and everything combined in the pan to simmer it was much too dry. I ended up adding a can of tomato paste, an extra can of diced tomatoes, and a can of tomato sauce. With these changes it turned out great. Will make again.  -  10 Jun 2013  (Review from Allrecipes US | Canada)

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