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Italian Ragu Pasta sauce
Prep Time
10 Minutes
Cook Time
45 Minutes
Ingredients
14
Servings
4
Ingredients
50 gram (2 ounces) streaky bacon, chopped
450 gram minced beef
1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 teaspoon Garlic Granules
3 tablespoons tomato purée
100 gram (4 ounces) button mushrooms, sliced
400 gram tin chopped tomatoes
125 millilitres (4 fluid ounce) beef stock
Generous grind, Oregano Grinder
Schwartz Sea Salt & Black Pepper to season
23 fluid ounce Black Peppercorns Mill
COOKING INSTRUCTIONS
- 1 Fry the bacon and beef for 7-8 minutes, until browned, draining any excess water, remove from the pan and set aside.
- 2 Add oil and fry the onion, carrot and celery for 4-5 minutes, until softened. Add the Garlic, and tomato purée, then return the beef and bacon to the pan along with the mushrooms, tomatoes and beef stock.
- 3 Grind in a little Oregano, then cook uncovered for 30 minutes. Season and add more Oregano to taste.
- 4 Serve with freshly cooked spaghetti, shaved Parmesan and have Schwartz Oregano grinder on hand at the table to grind over for extra flavour.