Recipe

Slow Cooked Roasted Garlic Ragu Recipe

Add Step-by-Step Photos	Kittie / All my dishes 6 months, 2 weeks ago The is a gorgeous slow cooked ragu, with a pork and beef based, finished with 3 bulbs of roasted garlic. It sounds like a lot, but the garlic is also slow roasted until there is no sharpness left - just sweet, rich garlicky lushness! Prep:60m Cook:240m Servings:8	Kittie
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Ingredients

3 carrot

3 sticks of celery

2 onions

3 heads of garlic

Some olive oil for frying/drizzling

500g minced (ground) beef steak

500g minced (ground) pork

1 beef stock cube

1 tbsp fish sauce

6 drops Tabasco sauce

1 tbsp paprika (preferably smoked!)

500g carton passata

400g tin of chopped tomatoes

3 tbsp worcester sauce

1/2 tsp sugar

1 tsp salt

2 bay leaves

2/3 bottle decent red wine

Directions

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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