Ever wondered how to make a real, Italian ragu sauce? One of our co-workers from Italy has given us this recipe and we wanted to share it with our customers! Order your pork and beef mince here.
Ingredients:
- One medium onion
- 3 cloves garlic
- 1 peeled carrot
- 1 stick of celery
- 500g of pork mince
- 500g of beef mince
- 2 bottles of passata
- One cube of chicken stock
- 1 cup of dry white wine
Method:
- In a food processor, add carrot, garlic, onion, and celery – blitz until very finely chopped. If you don’t have a food processor, chop these until they’re as fine as possible
- Place the above mixture in a heavy based saucepan or cast iron pot along with a couple of tablespoons of olive oil
- Turn on the heat to about medium, and fry off for a minute or two
- Add in pork and beef mince and stir until meat has browned
- Once meat has browned, add in white wine and leave for about one minute
- Add in passata, stock cube (try and break this up as much as possible with your hands
- Stir well, and leave on a very low simmer for about 2 hours stirring frequently. If you’re using a slow cooker, place the mixture into your slow cooker and cook for 4 hours on high
- If the sauce looks dry, add in a touch of water every so often
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