Showing posts with label Ragu. Show all posts
Showing posts with label Ragu. Show all posts

Mar 24, 2014

Amazing Lamb Ragu !!

Serves around 6 people as a sauce over any type of pasta
Preparation Time: 15 minutes
Cooking Time: 3 hours simmer minimum for maximum flavor if possible

One stick of celery grated 
1 small clove of garlic finely chopped
Half a brown onion chopped finely
Olive oil for pan
5 Lamb Sausages (i used coles brand with thyme and fennel) 
1 can of tomatoes with one can of water
Basil leaves fresh (handful of leaves)
1/2 chicken stock cube

In a deep fry pan place some olive oil and add the garlic, onion, celery and simmer gently until beginning to become opaque.  Then add the inners of the sausages discarding the casings.  Using a large wooden spoon break the meat down gently and keep cooking on a medium heat adding more oil if it gets a little dry.

Add the tomatoes and the can of water, the stock cube, basil leaves and stir gently.  

Cook gently simmering for 2-3 hours for a very soft meat and full flavour and serve over pastas for example : fettuccine, penne, spaghetti etc... amazing...  delicious!!! 

Feb 17, 2013

Rib eye beef ragu

1 piece of beef rib eye (400g approx) cut finely into little pieces
750 jar of tomato passata
1 onion small one finely diced
1 carrot peeled and finely diced
1 stalk celery finely diced
1 large clove garlic finely diced
fresh herbs 1 handful of sage, basil, rosemary cut up finely
1 bay leaf
2 tablespoons of red wine
olive oil
little bit of dried chilli
salt and pepper

In a frypan place a handful of the beef and some olive oil and cook until brown.  Move the cooked beef into a larger pot with lid and continue to cook all the beef this way a small amount at a time until all done.  At the end add the wine to the pan to deglaze then add this wine to the larger pot with the meat.

Add the sauce, a cup of water, vegetables and herbs.  Add a little chilli if you desire a little more heat and salt and pepper to your liking.  This should be simmered slowly for around 4 hours.  The beef will melt down and be really soft.

Ragu tastes amazing with any pasta.  Pappardelle pasta is a large ribbon pasta that is very tasty with this sauce.