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best ragu


Course : Italian
Source:
Serves: 4-6
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fully flavoured and slowly cooked to bring out all the flavours of a well loved family favourite
 

Ingredients:


1 kilograms best beef mince

500 grams pork mince

4 medium chopped onions

8 cloves garlic crushed

2 can chopped tomatoes

3 tablespoons tomato puree

1/2 bottle red wine

1 liter beef stock

2 medium grated carrots

1 medium stick finely chopped celery

2 tablespoons olive oil

1 teaspoon marjoram

1 teaspoon oregano

1 teaspoon bay leaves

1 dash nutmeg
 

Preparation / Directions:


brown meats together until coloured and nio trace of pink remains then add onions carrots celery and garlic,and other veg if using, cook gently for ten mins or until vegetables look soft. add puree, chopped tomatoes herbs and wine with the stock, season to taste and cook gently on the stove for 2-3 hrs giving a gentle stir this is best served with spaghetti and fresh parmesan we like garlic bread too.

4 Kitchen's say:
  (5 3/4 Stars!)
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