Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, very rich easy ragu. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Easy homemade ricotta gnocchi recipe tossed in a rich and hearty ragu sauce with red wine. Ragù definition, a rich, slow-cooked sauce for pasta consisting primarily of meat: a sausage and tomato ragù. See more. ragù. [ rah-goo; English ra-goo ].
Very Rich Easy Ragu is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Very Rich Easy Ragu is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook very rich easy ragu using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Very Rich Easy Ragu:
- Make ready 500 g Good Quality Beef Mince
- Prepare rapeseed oil to cook with
- Prepare 1 sml red and 1 sml brown onion
- Take 1 sml courgette
- Get 2 sml carrots
- Prepare 2 fat garlic cloves
- Prepare 1/2 tsp thyme
- Take 1/2 tsp chilli powder
- Take 500 ml passata
- Get 200 ml milk
- Take 200 ml beef stock
- Prepare 1 tsp marmite
- Get few dashes worcestershire sauce
- Make ready I serve with parpadelle and parmesan but any pasta will do
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Instructions to make Very Rich Easy Ragu:
- Finely dice the onions, carrots, courgette and garlic.
- Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl.
- Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme.
- Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes.
- Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce.
- I serve with parpadelle and a good helping of parmesan.
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