Slow-cooked Italian Ragu

It is important to buy good quality meat for this recipe. Preferably from your butcher rather than a major supermarket if you can. With simple but good quality ingredients as well as patience as it cooks slowly, you will be rewarded with a ragu so rich in flavour and sauce that melts in your mouth.

Cook this on a weekend and enjoy with fresh pasta or polenta. Any leftovers freeze super well and you will love yourself for stashing away something so delicious to enjoy and help you during the busy weeks.

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Course: Main Course

Cuisine: Italian

Prep Time: 30

Cook Time: 2

Servings:

Calories: 3317kcal

Author: Nellie Kerrison | Relish Mama

Equipment

Large saucepan (preferably cast iron)

Ingredients

60 ml good quality olive oil
100 g pancetta diced
1 large carrot very finely diced
2 celery stalks very finely diced
1 large onion very finely diced
2 garlic cloves very finely chopped
1 handful parsley finely chopped
1 pork rib
250 g minced beef
250 g minced pork or veal
250 ml dry red wine
3 tbsp tomato paste
1400 ml passata or sugo
Sea salt
Freshly cracked black pepper

Instructions

Heat the olive oil in a large pan and add the pancetta, carrot, celery and onion and fry gently for approximately 5 minutes.
Add the garlic and parsley and fry for a further 1 minute to infuse the flavours
Add the pork rib, and minced meats and cook for about 5 mins to brown.
Add the wine and simmer gently to allow the alcohol to evaporate a little. Stir in the tomato paste and cook for a further minute.
Add the passata or sugo and simmer gently for at least 2 hours. Remove the pork rib before serving or freezing in batches.

Nutrition