Matthew Malthouse

Ragù — or how I did it this time.

1 kg onion
300g carrot
300g celery
40g garlic
100g pancetta
500g beef mince
500g pork mince
100ml wine
1 litre passata
Oil
Salt

Cut the onion into fairly large pieces, put in a hot pan with oil, salt them and caramelise — could take 40 mins.

When done remove from the pan, leaving as much oil behind as possible, and reserve.

Grind the pancetta, carrot, celery and garlic into a paste.

Cook in the pan to drive off some of the water. Remove and reserve.

Sep 21, 2024 at 2:40pmWeb
Show threadMatthew MalthouseSep 21, 2024

Cook the beef and pork mince until there is some really good browning. The colour if just an indicator that we're going to get the flavour of the maillard reaction.

Deglaze the pan the the wine and scrape all the bits off of the bottom.

Return the onions and vegetable impasto to the pan. Add the passata and bring to a boil. Then pid the pan tightly and leave on the lowest possible light to seeth at barely a simmer for at least five hours.

#food #cooking #recipie #ragú