Very Rich Easy Ragu.
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, very rich easy ragu. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Very Rich Easy Ragu is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Very Rich Easy Ragu is something which I've loved my whole life.
To begin with this recipe, we must prepare a few components. You can have very rich easy ragu using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Very Rich Easy Ragu:
- {Prepare 500 g of Good Quality Beef Mince.
- {Take of rapeseed oil to cook with.
- {Make ready 1 of sml red and 1 sml brown onion.
- {Prepare 1 of sml courgette.
- {Make ready 2 of sml carrots.
- {Take 2 of fat garlic cloves.
- {Make ready 1/2 tsp of thyme.
- {Get 1/2 tsp of chilli powder.
- {Make ready 500 ml of passata.
- {Prepare 200 ml of milk.
- {Take 200 ml of beef stock.
- {Prepare 1 tsp of marmite.
- {Make ready of few dashes worcestershire sauce.
- {Take of I serve with parpadelle and parmesan but any pasta will do.
Instructions to make Very Rich Easy Ragu:
- Finely dice the onions, carrots, courgette and garlic..
- Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl..
- Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme..
- Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes..
- Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce..
- I serve with parpadelle and a good helping of parmesan..
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