Ragu Recipe
Enjoy a rich and hearty ragu in 4 hours. This easy recipe offers a delicious and flavourful Italian dish, perfect for family dinners or special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Dutch oven
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Fine-mesh sieve
- Grater
- Serving platter
Ingredients
- 40g dried porcini (or other full-flavoured mushroom)
- 3 tbsp Bertolli Extra Virgin Olive Oil Originale, plus extra to drizzle
- 1 small red onion, finely chopped
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- 8 cloves garlic, crushed
- 500g veal (or beef) mince
- 500g pork mince
- 1kg Italian sausages, filling squeezed from the skins and roughly broken up
- 250ml red wine
- 80g tomato paste
- 4 x 400g tins crushed tomatoes
- 2 tsp chilli flakes
- 8 stalks rosemary, cut 10cm long and tied in a bunch
- Sea salt
- freshly cracked black pepper
- Pappardelle, parmesan and basil leaves, to serve
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