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Slow cooked roasted garlic ragu Recipe

Ingredients

How to make it

  • Preheat oven to 200c (425f)
  • Cut the top 1/4 off each garlic head.
  • Place each head onto a square of kitchen foil, cut-side up, and drizzle with a few drops of olive oil, a sprinkle of salt and pepper.
  • Fold the foil to make parcels and put in oven for 50 minutes.
  • Meanwhile, half one onion, and thinly slice. Fry in some olive oil over a medium heat for 30 minutes until golden and caramelised.
  • While the onion is caramelising, finely chop the remaining onion, carrots and celery (I used my food processor!)
  • In a oven safe casserole dish, sweat the veg in a little olive oil for 20 minutes until soft, and remove to a bowl.
  • In the same pan, brown off the pork mince - ensuring the pan isn't overcrowded. Strain off and discard the fat, setting the meat to one side.
  • Brown off the beef mince.
  • Once brown, put the pork mince back into the pan with the beef, and add the beef stock cube, Tabasco, fish sauce and paprika.
  • Add the caramelised onions then fry for a couple of minutes.
  • Add the softened veg, the passata, tinned tomatoes, worcester sauce, sugar, salt, bay leaves, and the red wine.
  • Bring to the boil, then transfer to oven.
  • By now the garlic should be just about done - when it is, remove from oven and turn oven temperature down to 140c (275f).
  • Cook the ragu for at least 3.4/ 4 hours, stirring once every 30 minutes or so - you may need to add some water if it starts to look like it's drying out.
  • You will see that the texture an colour change as it cooks - initially it will look quite pink and 'bitty' once it is ready the colour will have deepened to a dark colour and the texture will be much softer.
  • Remove the sweet garlic mush from the roasted heads of garlic, and mash into a rough paste.
  • Stir this into the ragu and return to the oven for 15 minutes.
  • Serve with tagliatelle.

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  • fabulousfrock 15 years ago
    I made a few alterations, as I had no ground pork, no Tabasco and no beef bouillon. I just left those out and I halved the recipe. It was still extremely flavorful! This is delicious but very very rich, the kind of thing I couldn't eat too often, but perfect for a cold day.
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kittie Brighton, GB

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