Italian Style Tomato And Mushroom Ragu
From DonSpain 8 years agoIngredients
- 300g Minced beef shopping list
- 60g/2oz Pancetta (or Unsmoked Streaky bacon) - chopped shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 1 clove Garlic - finely chopped shopping list
- 4tbsp Onion - finely chopped shopping list
- 2tbsp Red Pepper - finely chopped shopping list
- 1tbsp Italian Green Pepper - finely chopped shopping list
- 75g/2½oz - small button mushrooms - halved shopping list
- Dried Spice mix 1½tsp basil, 1½tsp Oregano and few twists of the Pepper Mill. shopping list
- 1 x 170g tin Tomato Puree shopping list
- 2 x 400g/14oz tins Italian Plum Tomatoes - chopped shopping list
- 250ml dry Red Wine shopping list
- 400g Tagliatelle Pasta (or Spaghetti) shopping list
- To Serve: Parmesan cheese - Grated for spreading over the pasta and sauce. shopping list
How to make it
- Heat oil in large pot or frying pan;
- Add pancetta and fry gently, stirring occasionally, for some 4 minutes or so or until brown but not crisp;
- Add onions and garlic and fry gently, stirring occasionally for 1 minute;
- Add peppers and mushrooms and continue cooking, stirring occasionally, for further 3 minutes;
- Add spice mix, stir in well and continue cooking, stirring continuously, for 1 minute
- Add mince and break down and brown slightly for some 5 minutes or so;
- Add wine, turn up heat and reduce by half;
- At first continue stirring to breakdown mince completely so no lumps;
- When wine reduced, add puree, stir in quickly to avoid burning;
- Add tomatoes, stir to break down further and bring to boil;
- Reduce heat and simmer, stirring occasionally, for about 1 hour or longer if you want a more intense flavour;
- Serve with pasta of your choice and side dish of parmesan cheese for spreading.
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