How to make ragu sauce

Video guide to making a ragu sauce

Hi, I'm Kate and I'm going to show you how to make a ragu sauce. Traditionally, this is an Italian meat and tomato sauce.

Ingredients for ragu

So first of all, I'm going to turn the hob on and, to the pan, I'm going to add a good drizzle of olive oil. And I finely chopped one large white onion and I crushed three cloves of garlic, so they're ready to add to the pan. What I want to do is allow these to cook for two to three minutes, to allow these to soften.

So the onion's been softening for a good two minutes and now I'm ready to add the meat. I'm going to use both pork and beef mince, because I think it's going to add really great flavour to this dish.

Get started and brown the meat in the pan

So what we want to do is brown this meat and it's a good idea, with your wooden spoon, just to break it up a little bit.

The meat's lovely and brown, it's been cooking for about three to four minutes, so the next thing I'm going to add is a glass of red wine, approximately 100mls, and we'll just pour that in. Give that a little stir.

Stir in your chopped tomatoes to the ragu

And in this bowl, I've got two cans of chopped tomatoes and two tablespoons of tomato puree. Give that a good stir now. I think, for this, you need quite a large saucepan to fit all the ingredients in. I'm going to add two bay leaves and I've got some mushrooms here, 100g. What I'm going to do is just cut them in half, very carefully, slice them across that way, into nice chunks. There we go. These can be added.

Season and simmer your ragu sauce

And finally, we can season with some salt and pepper. A generous pinch of salt and a good pinch of pepper. So after giving this a good stir round, what I'm going to do is reduce it to a simmer and allow that to cook quite slowly for an hour. And what will happen is the ingredients will all cook but they'll also reduce slightly so we'll have a lovely thick rich meaty tomato sauce.

The ragu's been cooking for an hour so I'm going to turn the heat off. And I've chosen to serve this today with some linguine pasta. Put two generous spoonfuls over the top, like that, finish it off with a little fresh basil.

And that's how you make a ragu sauce.

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