Ragu with Linguine
James learned this classic ragu recipe from the late, great Antonio Carluccio. It's a great dish for the winter months as you can make it ahead and reheat it when you want it!
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Pot
- Colander
- Grater
- Tin opener
- Serving bowl
- Ladle
- Plate
Ingredients
- 200g linguini
- 25ml olive oil
- 500g mince beef
- 500g mince pork
- 1 onion, peeled and diced
- 1 carrot, diced
- 1 stick celery, diced
- 3 cloves garlic, chopped
- 1x 400g tinned chopped tomatoes
- 200ml beef stock
- 2 tablespoons tomato puree
- 1 bunch basil
- 1 bay leaf
- 50ml red wine
- A small bunch basil, chopped
- Parmesan, grated
- Extra virgin olive oil
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