Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, very rich easy ragu. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan.
Very Rich Easy Ragu is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Very Rich Easy Ragu is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have very rich easy ragu using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Very Rich Easy Ragu:
- Get 500 g Good Quality Beef Mince
- Get rapeseed oil to cook with
- Take 1 sml red and 1 sml brown onion
- Take 1 sml courgette
- Make ready 2 sml carrots
- Make ready 2 fat garlic cloves
- Take 1/2 tsp thyme
- Get 1/2 tsp chilli powder
- Make ready 500 ml passata
- Take 200 ml milk
- Prepare 200 ml beef stock
- Make ready 1 tsp marmite
- Get few dashes worcestershire sauce
- Prepare I serve with parpadelle and parmesan but any pasta will do
We use store-bought or previously made marinara sauce then doctor it up with extras like garlic, rosemary, and red wine. We love rich, meaty ragù — especially in the depths of winter. It's such a treat poured over fresh pasta, or over fragrant rice. This particular recipe for rich lamb ragù is not hard to make, but you still get the benefits of long, slow cooking.
Instructions to make Very Rich Easy Ragu:
- Finely dice the onions, carrots, courgette and garlic.
- Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl.
- Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme.
- Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes.
- Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce.
- I serve with parpadelle and a good helping of parmesan.
The active part is over quickly. Ragu' is not difficult to make and it is convenient to make it in bulk, I always make more than I need and save the extra in the freeze for future use. Ragu' is the basic ingredient of many delicious meals and it is very convenient to have some ready-prepared when there is not time to cook. It is delectable enough to serve to guests as the ragu is cooked until fall apart soft, the gelatin rich bones imparting all of the marrowy goodness into the sauce giving it that distinctive creamy mouthfeel. Cooking the oxtail is a very easy process and really just requires patience.
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