Recipe

Pasta Al Ragu Nemo Style Recipe

Add Step-by-Step Photos	Nemo / All my dishes 2 years, 1 month ago This ragu is by far not the original Italian version, but it was really yummy and everybody loved it! Somebody even had 3 plates of it… no, not me! It contains a few personal touches like green peppers and a red chili pepper Prep:10m Cook:60m Servings:6	Nemo
	beef pasta bellpepper onion sauce sugo ragu spaghetti easy simple quick tasty rich

The Ingredients

Preparing the sauce

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Ingredients

700g pasta - spaghetti is most common with this sauce

1 bottle of tomato puree (1 liter)

1 tin of tomato pulp

1 cube of Star vegetable stock

1 onion - diced

1 green bell pepper - cut into 2×1 cm strips

About 700g minced beef

1 teaspoon of rosemary

1 teaspoon of thyme

2 teaspoons of origanum

1 teaspoon salt

1 teaspoon pepper

1 glass of your favorite red wine

Directions

In a large saucepan cook the minced beef till its broken up and starts turning brown

Put heat to medium-high, add onion and 1 teaspoon salt and continue frying till meat is properly browned and onions are translucent, don’t burn or brown the onions

Now add the wine, stock cube, green pepper and chili pepper - increase heat a little, mix and leave it to boil in the wine for 3 minutes

Fill a large pot with water according to instructions on pasta package and bring it to boil while you continue…

Add the tomato puree and pulp, mix well adding the thyme, rosemary, origanum and pepper

Can add half a tin of water too - I use it to wash all the pulp/puree out of the tin/bottle adding it to the sauce

Bring to boil then put heat low and cover

Leave the sauce to cook while you prepare the pasta according to instructions

Once pasta is drained, scoop about 3-4 ladles of sauce into it and mix before serving on plates, this stops it from sticking together

Scoop some additional sauce over the pasta once in plates

Enjoy immediately while hot

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Comments

rosemaryblue 2 years, 1 month ago said:
Nemo, thank you for sharing. This sounds great. I like the amount and the combination of spices. Especially, I like the 1 teaspoon pepper. :)

nemo 2 years, 1 month ago said:
Ooh yes, pepper is good! The secret with tomato puree is to leave it to cook a long time, some leave it up to 3 hours! so this sauce will just get better the longer it cooks on low heat. That's why unlike the other pasta sauces I've posted, this one has you preparing the pasta's water later on instead of first ;) Giving more time to cook the sauce.

jo_jo_ba 2 years, 1 month ago said:
I like it, will try subbing the ground beef with TVP so I can eat it too!

liezel 2 years, 1 month ago said:
I can almost smell it through the screen! Looks divine. Will definitely try. My whole family loves pasta.

trigger 1 year, 9 months ago said:
This is worth saving...Nemo

All kidding aside very very good. I love all the detailed photos too.

Michael

binky67 1 year, 1 month ago said:
You're making me hungry :-)

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Alterations

nemo 2 years, 1 month ago said:
The secret with tomato puree is to leave it to cook a long time on low heat, some leave it up to 3 hours! so this sauce will just get better the longer it cooks.

That's why unlike the other pasta sauces I've posted, this one has you preparing the pasta's water later on instead of first ;) Giving more time to cook the sauce.

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