Ragu

Name: Ragu
Yield: Serves 4 (enough for 400 g/14 oz dried pasta)
Cuisine: Italian
Ingredients: 15 ml/1 tsp tomato paste diluted with 90 ml/6 tbsp water; 400 g/14 oz passata/bottled strained tomatoes; 2 celery sticks, finely chopped; sea salt and ground black pepper; 450 g/1 lb/2 cups lean minced/ground beef; 90 ml/6 tbsp olive oil or vegetable oil; 1 onion, finely chopped; 200 ml/7 fl oz/scant 1 cup red wine; 50 g/2 oz fat prosciutto crudo or streaky/fatty bacon, finely diced; 25 g/1 oz dried porcini mushrooms (optional); 1 garlic clove, finely chopped; 1 carrot, finely chopped

Preparation info

Serves
4
(enough for 400 g 14 oz dried pasta)

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Ingredients

25 g/1 oz dried porcini mushrooms (optional)
90 ml/6

Europe
Italy
Sauce
Gluten-free
Mediterranean

Method

If using the porcini, soak them in warm water to cover for 15 minutes, then drain. Discard the stems and slice the caps.
Heat the oil in a pan and fry the onion, celery, carrot and garlic for 10 minutes until the onion is soft and translucent. Add the prosciutto or bacon, stir and cook over low heat for 4 minutes.
Add the prepared porcini (if using) a