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 “delicious.uk 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)
|Prep time||20 mins|
|Cook time||1-2 hrs|
|Total time||1.5-2.5 hrs|
- Heat oil in a large pan and gently fry onions for 10 mins till soft.
- Add garlic and cook for 2 mins more.
- Add minced beef and pork, increase heat and brown all over.
- Then add remaining ingredients.
- 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.
- (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.)
- 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 delicious.uk. I can say that it’s very easy to make and absolutely delish..
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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