Ragu di manzo con latte (Italian beef ragu with milk)

    30 min

    Minced beef is simmered in a creamy sauce made with milk, tomatoes and basil. This ragu is perfect to serve with gnocchi or penne pasta.

    London, England, UK
    3 people made this

    Serves: 4 

    • 450g beef mince
    • ½ onion, diced
    • 60ml white wine
    • 2 tablespoons tomato puree
    • 700ml milk
    • 2 tablespoons freshly sliced basil leaves
    • 2 teaspoons salt
    • ½ teaspoon pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a frying pan over medium high heat, brown the mince. Add diced onion; cook until translucent, then add the white wine. Let the mixture simmer until wine has evaporated.
    2. In a separate bowl, combine 250ml of the milk with the tomato puree. Stir this in to the beef mixture; add remaining milk, half of the basil, salt and pepper. Stir well, lower the heat to medium low and simmer for 15 minutes, stirring occasionally.
    3. Add the remaining basil just before serving.

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    Reviews in English (1)


    Easy recipe, tasty but way too much salt. Use a tiny amount and increase to taste. Not a rich, unctuous ragu but quick and tasty nevertheless.  -  01 Nov 2015