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Ingredient:
- 60 ml (4tbsp) olive oil
- 4 carrots peeled and very finely chopped
- 2-3 sticks celery, very finely chopped
- 2 large red onions, peeled, very finely chopped
- 300g chestnut mushrooms, very finely chopped
- 6 large garlic cloves, finely chopped
- 1kg beef mince
- 1 x 400g can finely chopped tomatoes
- 1 x 690g jar passata
- 200ml red wine
- 1 tbsp pomegranate molasses
- 1 tbsp balsamic vinegar
- 750ml boiling water blended with 1 x beef stock cube (if you have freshly made stock in the fridge / freezer, use that for extra flavour which is what I do)
- 100ml milk
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- Leaves from a few sprigs of thyme
- 2 bay leaves
- 1 tsp salt
- 3/4 tsp black pepper
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METHOD
- Heat the olive oil in a large pan and add the onion, and soften on a medium heat for 10-12 mins before adding the carrot and celery and softening for 12-15 minutes more.
- Add the mushrooms and garlic, soften, then add the oregano, thyme and cinnamon, stir, add the mince and brown for 10 mins or so on a med-high heat.
- Add the red wine, and cook for a few mins until reduced, then add the pomegranate molasses, balsamic vinegar, chopped tomatoes and passata, stir again add 1/2 canful of water, stock and milk, stir, add bay leaves, salt, pepper, bring up to the boil, turn down and simmer on low heat for at least 4 hours until reduced but still a lovely thick liquid to the sauce.
- I make extra to freeze (I freeze 1/3), so add 400g cooked spaghetti to the remaining 2/3 ragu, along with a little of the pasta water and some grated parmesan, toss well so that the pasta is silky and covered in the sauce, serve with more Parmesan, or in my case, loads of finely grated Hellim and dried mint.