Tuesday, 5 December 2017

Recipe for traditional Italian Ragu - With Casareccia Pasta

How to make traditional Italian ragu is a recipe and method I have wanted to share with you for a while, but conscious that it's not originally from myself so wanted to make sure it's right.

It's actually come from my boyfriend, who has grown up eating traditional Ragu all his life as he is half Italian, and has been trying to perfect it himself in the past year or so. Now he's happy with his version and keeps improving each time, I can help guide you on how to make the mouth-watering sauce, and will continue to share our improvement tips with you for this sauce from time to time.

The key to this recipe and patience, but does serve 4-5 people with leftovers, so is perfect for hosting at a dinner party or feeding the family.




What you'll need
  • 4 x cloves of garlic 
  • 2 large onions
  • 500g pork ribs 
  • 300g extra lean minced beef 
  • 2 large jars of passata (1,300g)
  • 300g frozen peas
  • 1 beef stock cube
  • 1 lamb stock cube 
  • Salt 
  • Pepper
  • Extra Virgin Olive Oil 
  • 2 x 500g bags of Casareccia pasta
  • Fresh Parmesan


Method 
  1. Start by placing a large pan on a medium setting.
  2. Add 2 tablespoons of extra virgin olive oil and allow to heat up.
  3. Finely chop two large onions and add them to the pan. 
  4. Whilst the onions are cooking, finely chop or crush your four cloves of garlic, adding it to the onion. 
  5. Allow the garlic and onions to soften.
  6. Once soft and brown, turn the heat back up to medium-high setting.
  7. Take the 500g pack of pork ribs and add them to the pan.
  8. Ensure to turn every couple of minutes until they are brown and half cooked through.
  9. Once you are happy that the ribs have browned, remove from the pan and place to one side. 
  10. Returning to the pan, now add your 300 grams of extra lean minced beef.
  11. Add a pinch of salt and pepper and cook until brown. 
  12. Once the mince is brown, add the two large jars of passata. 
  13. Allow to simmer on a low -medium heat for 30-40 minutes, the sauce will start to become browner. 
  14. Add 1 beef stock cube and cook for a further 25 minutes. 
  15. Taste the sauce and if you are happy with the flavour, continue to book for a further 35 minutes. If the sauce still needs an extra meaty kick, add in a lamb stock cube. 
  16. Now the pasta has been cooking for a total of 1.5 to 2 hours, now start to prepare your pasts.
  17. Boil a kettle and a generous amount of salt to the pan you will be cooking the pasta in. This will help the water to get hotter quicker and help reduce its starch. 
  18. Once boiled, add your 1,000 grams of pasta. This should feed 4-5 people. 
  19. Cook on a medium to high heat for 10-12 minutes until it is Al dente. 
  20. Your pasts is now ready. Drain it in a large colander. 
  21. Once drained, add half of the pasta to the ragu. Mix it in. 
  22. Serve the remaining pasta into your individual pasta bowls, serving the mixed sauce and ragu on top. 
  23. To serve, add a generous amount of freshly grated Parmesan. 


I hope you enjoy one of the most delicious meals I get cooked for me so often. As I said, although it takes a while to perfect the sauce and needs to simmer for some time, the end result is well worth the wait. For more food recipes, click here

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