The Best Ragu Sauce

Prep Time: 5 minutes

Cook Time: 4 hours 

How to Cook:

1. Heat up a dutch oven pot with olive oil, and brown the minced meat (about 6 mins) over high heat
2. Remove meat into another bowl
3. Using the same pot, add in pancetta and cook till crisp (about 5 mins)
4. Add in the carrots, onions and celery and cook till soft and sticking to pan (about 10 mins)
5. Add in garlic and anchovies (with some of the oil) and mash it up with the back of the fork and mix
6. Return beef to the pot to mix, add the wine, reduce heat to medium low and using a spatula, keep stirring and pressing the meat down until wine is evaporated
7. Add passata, bay leaves, nutmeg, stirring occasionally for 5 mins
8. Pour stock, and milk into the pot. Reduce heat to lowest and cook semi-covered, stirring occasionally for 4hrs
9. There should be no rapid bubbles
10. The sauce should resemble a sloppy joe when finished.
11. If mixture is too dry, add 1/2cup more stock, and milk
12. Taste sauce and add necessary seasoning (ie: fish sauce, soy sauce, sugar, balsamic vinegar, herbs)
13. Cook pasta for 2 mins less than stated on packaging
14. Transfer pasta to sauce, reserve 1/2cup of pasta sauce, 1/2 cup pecorino and a pad of butter, stir through for 1-2mins
15. Remove pasta to a serving plate
16. Garnish with more pecorino and fresh basil or parsley

Recipe from Nicole

Ingredients:

• 3 tablespoons of olive oil
• 1 kg minced beef (option to half with pork mince), seasoned with a bit of soy sauce)
• 150g pancetta, chopped
• 1 carrot, chopped
• 1 celery, chopped
• 1 onion, chopped
• 4 cloves of garlic, pressed
• 8 slices of anchovies (from the tin)
• 1 cup red wine
• 1/2 passata
• 2 cups beef or chicken stock
• 2 bay leaves
• 1 cup of milk
• 1/2 pecorino or parmigianno cheese
• 1 tsp mixed herbs
• Fresh basil, chopped
• Pinch of nutmeg
• A pad of butter
• Salt, pepper, sugar, fish sauce, soya sauce to taste
• A glug of balsamic vinegar
• Pasta (Parpedelle) or Zoodles (for a low carb option)