Ragu Genovese
This is a perfect sauce for any type of short pasta.
Ingredients
- 600g of stewing beef
- 1.5 kg or 1500g of diced onion
- 1 diced medium carrot
- 1 diced stick of celery
- 2 bay leaves
- Sprig of rosemary
- Salt and pepper to taste
- 150 ml extra virgin olive oil
- 1 glass of white wine
Method
In a large wide based saucepan saute’ the onion, celery and carrot in the extra virgin olive oil, over a low heat for 10 minutes, until the onions have softened and become translucent.
Add the beef and stir until the meat turns a nice deep pink colour. Add the white wine and increase the heat to cook off the alcohol and then reduce the heat.
Add 150 ml of warm water and stir.
Tie the herbs together to create a bouquet garni and add to the pot, cover and cook for two to three hours over a low heat, until the meat is tender.
Add salt and pepper to your taste.
Check the sauce from time to time and add water should your ragu’ tend to dry.
Ragu Bolognese
This is a perfect sauce for tagliatelle, fettuccine or any short pasta.
Ingredients
- 300g of quality minced beef
- 300g of quality minced pork
- (or 600 g of minced beef only)
- 150 g pancetta
- 200 g of grated parmesan cheese
- 2 tins of plum tomatoes (300g each)
- 2 large ripe beef tomatoes, chopped
- 1 diced medium carrot
- 1 diced stick of celery
- 1 diced large onion
- 2 bay leaves
- Sprig of rosemary
- Salt and pepper to taste
- Extra virgin olive oil
- 1 glass of red wine
Method
In a heavy based saucepan saute’ the pancetta in a little oil until crisp. Remove from the pan and set aside.
In a large wide based saucepan saute’ the onion, celery and carrot in 5 tablespoons of extra virgin olive oil, over a low heat for 10 minutes.
Add the beef and pork mince and stir until the meat turns a nice deep pink colour.
Add the red wine and increase the heat to cook off the alcohol and then reduce the heat.
Add the tinned and fresh tomatoes and stir. Add the pancetta and 150 ml of water.
Tie the herbs together to create a bouquet garni and add to the pot, cover and cook for two to three hours over a low heat.
Add salt and pepper to your taste.
Check the sauce regularly and blend the tomatoes using a wooden spoon.
Add water should your ragu’ tend to dry.