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The Best Ragu Ever

By Jen G on 23rd Jul, 2019

The Best Ragu Ever

Method

  1. Cut streaky bacon into lardons. Fry in big deep pot (no oil).'til sizzling.
  2. Add both pork and beef. Separating with your spoon as you add to avoid meat clumps
  3. Chop the chicken livers into smaller pieces and add.
  4. Wash hands thoroughly and cook the whole lot on a high heat 'til meat is browned.
  5. Add chopped onions, garlic, dried herbs/spices and cover with a lid after stirring well.
  6. Turn down heat to medium and cook stirring every so often for 10 minutes. 
  7. Add red wine. Turn heat back up to evaporate alcohol.
  8. When it stops smelling boozy you're good to go.
  9. Add all other ingredients except the milk. 
  10. When adding the tomatoes then add a half can of water. Swishing to make sure you get all the tomato goodness.
  11. Stir well and bring to a good boil.
  12. Add milk. Stir and turn down to a low heat. Simmer lid on for an hour.
  13. Check occasionally whilst you drink the left over red wine. 
  14. Take lid off and cook another 30-60 minutes or until desired consistency.
  15. Taste and season with salt and pepper to your taste. 
  16. Allow to cool and chill overnight - thistastes even better on day 2 or 3.
  17. Serve with rigatoni or other suitablu butch and rugged pasta shape.

Recipe Notes

  • This ragu make a lush lasagne.
  • This isn't just a recipe you can make ahead, it actually makes it taste better to make it ahead!  2-3 days for utimate flavour mingling.
  • Why not go big and make doule portions?  Then you've got a batch ready in the freezer for an easy laasge.
sauce  / pasta  / meat  / dinner party
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