John’s Ragu Sauce

Name: John’s Ragu Sauce
Total time: 7200 s
Yield: 6-8 servings, according to appetite
Cuisine: British
Ingredients: 500 gm either Beef or Turkey mince. Low-fat versions are readily available; 2-4 medium/ large Onions, finely chopped; 4-5 cloves Garlic, finely chopped; 250-350 gm Mushrooms, sliced; 2-3 sticks Celery, sliced; 3 medium/large Carrots, peeled and sliced but not too thinly; 2-3 Peppers, deseeded and sliced. Any colour you like but I usually use one red and one green but often yellow as well; 3 x 400 gm tins Chopped Tomatoes; 100-150 gm Paprika; 1 tsp Cayenne Pepper; 1/2 tsp dried oregano; 1 tsp Sumac (optional); 1 good pinch Salt; 1 tbs Olive Oil; 1 knob Butter

John A @JohnA

Essex

Like Lord Lambton’s fabled Worm, this recipe “grew and grew”. Over 50 years ago a friend cooked me so-called Spag Bol, a relative rarity in the early 1960’s. Later in Bologna I learned that such a dish does not exist! I was, however, very pleased to learn that celery, which I’d used for years, is actually a normal part of the Ragu made in Bologna.

My recipe has been extended to incorporate a high proportion and variety of vegetables, plus an awful lot of paprika. Always best to add part only of any spices and taste before adding the rest.

I make it with either beef, as traditional, or with turkey, the latter offering an alternative to beef for those who can’t eat that meat. Clearly, which meat you use affect the taste but it’s good either way. I’ve tried using lamb mince but it always seems too greasy for this dish. It’s designed for pasta but is also great on a baked potato or as a lasagna base.

This dish bulks up well so the quantities can be proportionately increased. I mostly make double or treble the quantities and freeze portions for later.

Prep time is 15-20 minutes; I cook this low and slow so takes 2-2 1/2 hours. After the initial 20 or so minutes, it more or less takes care of itself. There are 8 x 300g Ragu portions.

The recipe has become quite veg-heavy in recent years as eating habits have evolved. The vegetables can be reduced or increased to suit individual tastes. The carrots add a distinguishing character and the dish changes if omitted.

My recipe has been extended to incorporate a high proportion and variety of vegetables, plus an awful lot of paprika. Always best to add part only of any spices and taste before adding the rest.

This dish bulks up well so the quantities can be proportionately increased. I mostly make double or treble the quantities and freeze portions for later.

Prep time is 15-20 minutes; I cook this low and slow so takes 2-2 1/2 hours. After the initial 20 or so minutes, it more or less takes care of itself. There are 8 x 300g Ragu portions.

John A @JohnA

Essex

My recipe has been extended to incorporate a high proportion and variety of vegetables, plus an awful lot of paprika. Always best to add part only of any spices and taste before adding the rest.

This dish bulks up well so the quantities can be proportionately increased. I mostly make double or treble the quantities and freeze portions for later.

Prep time is 15-20 minutes; I cook this low and slow so takes 2-2 1/2 hours. After the initial 20 or so minutes, it more or less takes care of itself. There are 8 x 300g Ragu portions.

My recipe has been extended to incorporate a high proportion and variety of vegetables, plus an awful lot of paprika. Always best to add part only of any spices and taste before adding the rest.

This dish bulks up well so the quantities can be proportionately increased. I mostly make double or treble the quantities and freeze portions for later.

Prep time is 15-20 minutes; I cook this low and slow so takes 2-2 1/2 hours. After the initial 20 or so minutes, it more or less takes care of itself. There are 8 x 300g Ragu portions.

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Ingredients

2 - 2 1/2 hours

6-8 servings, according to appetite

500 gmeither Beef or Turkey mince. Low-fat versions are readily available
2-4medium/ large Onions, finely chopped
4-5 clovesGarlic, finely chopped
250-350 gmMushrooms, sliced
2-3 sticksCelery, sliced
3medium/large Carrots, peeled and sliced but not too thinly
2-3Peppers, deseeded and sliced. Any colour you like but I usually use one red and one green but often yellow as well
3x 400 gm tins Chopped Tomatoes
100-150 gmPaprika
1 tspCayenne Pepper
1/2 tspdried oregano
1 tspSumac (optional)
1good pinch Salt
1 tbsOlive Oil
1 knobButter

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Steps

2 - 2 1/2 hours

1

Melt the oil and butter in a large saucepan. I find large Le Creuset casserole dishes ideal
2

Soften the onions on a medium to high heat, adding the garlic after 2 minutes. Occasionally gently stir.
3

When onions and garlic softened, add the celery and continue on a medium to high heat until the celery is softened, gently stirring but not too often
4

Add the peppers and continue frying for 2-3 minutes.
5

Add the mushrooms and continue cooking on a medium heat for another 3-4 minutes, stirring frequently. Add a little more butter if, but only if, needed to avoid burning.
6

Turn the heat up slightly and add the mince, stirring briskly to brown.
7

Then add the carrots followed by the tomatoes, stirring as you do so. Rinse the bottom of the tomato tins in water to get the contents fully out but don’t add too much extra liquid.
8

Add half of the paprika whilst continuing to stir, also salt and the cayenne pepper and oregano. Also the optional sumac.
9

Add a little more paprika, cover and bring to the boil.
10

Turn the heat down and simmer gently for about 2 hours. Stir from time to time (I do so about every 30 minutes). Add a little water if necessary to avoid sticking or burning but that shouldn’t really be necessary.
11

Here’s the good bit. When you do your first stirring, have a taste and add the remainder of the paprika unless it’s already strong enough for you. You can of course add more if you’re a paprika addict! A little more chopped garlic can be stirred in as the cooking proceeds if your tasting suggests so but be cautious as this “brew” matures as it cooks.
12

When it’s cooked to your satisfaction, serve with the pasta of your choice or a baked potato and grated Parmesan cheese.
13

The recipe should give you 6 generous helpings but it can easily stretch to 8. This Ragu freezes well and the flavours will become a little more pronounced. Indeed, even 24 hours in the fridge will make any leftover sauce seem slightly stronger.

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John A @JohnA

on November 26, 2019 10:50

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.