Serve with any pasta or gnocchi. Try to avoid supermarket mince as it’s frozen to mince it in huge quantities and cooks like chicken pellets - instead buy mince from a good butcher. A good ragu needs fat to keep it moist and full flavoured. Make lots and store it in the freezer for a rainy day.
Take the meat and massage the red wine into it so that the mince absorbs it.
Heat a big, heavy pan. Add the oil and onions and cook gently (or sweat) until translucent. Add the garlic, a good amount of ground pepper and a teaspoon of salt. Stir and stir until the garlic starts to give off a fragrant aroma.
Add the meat and herbs and continue cooking and stirring for a few minutes, until the meat starts to get a little colour.
Add the canned tomatoes and tomato paste and bring to the boil. Turn the heat down to a simmer and cook for 2 hours, stirring every half an hour or so. Taste and adjust the seasoning as necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 811 | ||
Calories from Fat: 383 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 170mg | 52 % | |
Sodium 1388.8mg | 48 % | |
Potassium 2236.5mg | 59 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 30.5g | ||
Protein 52.4g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 811
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