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We’ve decided to invest in a good greenhouse this year and the tomato plants are finally doing very well, being at last protected from the gusty wind and wet rainy days of which we get a lot of, in the Netherlands.

Recipe from “ September 2012 Issue”


  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed (I used 3 cloves)
  • 500g beef mince
  • 300g pork mince
  • 3 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 1 glass red wine (abt 175ml)
  • 150ml whole milk
  • a pinch of paprika – optional  (great for that little hint of spiciness)
  • some stock or water, if necessary – optional
  • A few fresh oregano sprigs, leaves stripped (I used 1tsp dried oregano)



    Serves 4-6
    Prep time 20 mins
    Cook time 1-2 hrs
    Total time 1.5-2.5 hrs
total time


  1. Heat oil in a large pan and gently fry onions for 10 mins till soft.
  2. Add garlic and cook for 2 mins more.
  3. Add minced beef and pork, increase heat and brown all over.
  4. Then add remaining ingredients.
  5. Season well, then simmer for 1-2 hrs, adding a splash of water (or stock of which I added abt 200ml) if Ragù starts to get too dry.
  6. (I added some spinach stalks towards the last 5 mins of cooking. This isn’t necessary but I had some leftover and I wanted more veggies in my Ragù.)
  7. Serve with spaghetti and grated parmesan.

Ultimate Ragù‘s made with homegrown tomatoes (±850g roughly blended fresh) instead of tinned tomatoes. It’s a little wetter/liquidy than it should be coz we like to have a little more sauce with our spaghetti. 🙂

The recipe’s by Lizzie Kamenetzky who’s the Food Editor of I can say that it’s very easy to make and absolutely delish..

Ragù is great with pasta, but you can use it as a base for chilli con carne or spoon it into a pie dish and cover with smooth mash for an indulgent cottage pie. And it’s a cinch to transform it into lasagne or moussaka with the addition of creamy béchamel sauce.

Leftovers can be frozen and taken out when a quick meal’s required. Just make sure that it’s defrosted and reheated well before serving.

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