Nonna's Ragu

Be prepared to tantalize your tastebuds with the best ragu (or bolognaise sauce if that's what you prefer to call it) that I have ever tasted.  And I've tasted a lot.  I consider myself a ragu expert. Here is what you'll need.

This makes ALOT of ragu.  Feel free to halve of quarter the recipe but I like to always have some in the freezer.  Combined with some spaghetti or made into a lasagne this makes a quick and super nutritious meal.  There are so many tomatoes in this you can nearly smell the antioxidants.

Let's make some of this Italian loveliness.

Chop your onions and carrots into a small dice.  Peel your cloves of garlic but keep them whole and chop the parsley.  Now pop a giant pot on the cooktop over medium low heat.

Add the olive oil and throw in the vegies and parsley.  Fry slowly, you don't want to colour the onion or burn the garlic.  Keep cooking until the onion is translucent.

Add your minces to the pot and brown the meat.  This will take a while and by the time you are done your whole arm will be ready to fall off.  Nonna says it is very important to keep breaking up the meat as is cooks so you don't get any yucky lumps.  You want the meat to be really fine. This is what it looks like when it is done.

Next put in the tinned tomatoes, tomato paste, wine and allspice.  You don't need to use Wild Dog shiraz like I have (if David is reading this he will be crying hysterically at the thought of cooking with Wild Dog shiraz) but it was open and needed using up.  Just use a semi decent red wine.  I always think if you wouldn't drink it you don't want to eat it.

OK, back to the show.

This is my pot before I had managed to put in the last tin of tomatoes and the last jar of tomato paste.  I had to move it to two pots.

Now you need to bring your ragu to the boil and then reduce it to a very slow simmer and put the lid partially on, so you let a little steam escape but it doesn't reduce to fast.  

Let it cook, stirring the ragu every now and then.  You want to let it cook for about 3-4 hours.  Yes, I am serious.  Just let it simmer away while you do all your chores, watch some TV,  break up your squabbling offspring, answer phone calls from telemarketers etc.

This is mine after two hours.  It now fits in one pot again.

After three hours I added the chopped oregano.  If you were using dried you could add it with the tomatoes but because it is fresh I don't want to cook the bejesus out of it.

After four hours taste the ragu and season.  You'll need to add a bit of salt so don't be scared with it, just keep tasting and adding until it is seasoned enough.  If you are going to use it for lasagne maybe leave it a bit under seasoned, the cheese will add saltiness.  You also need to add a good slug of olive oil, don't worry, it is good for you. 

If you think the ragu is a bit runny remove the lid and keep cooking for a while.  I like to leave mine quite wet as it seems to lose a bit of moisture when you freeze it and I like it a bit runny, it is better for lasagne that way.

Now the ragu is ready for putting into containers and freezing.  Except for some that is going on spaghetti for our dinner tonight.  

And when you are experiencing the taste sensation of this ragu remember to give thanks to Nonna for enriching your lives through the sharing of her recipes.  Wait until you try her crostoli.  

Nonna's ragu

3 onions

3 carrots

3 cloves garlic

olive oil

parsley

1.8kg beef mince

500g pork mince

4x800g tinned chopped tomatoes

3x500g jars tomato paste

1 heaped teaspoon mixed spice

500ml red wine

oregano

salt and pepper

1. Finely chop onion, carrot and parsley.  Peel garlic cloves.

2. Heat 3 tablespoon olive oil over medium low heat.  Add onoin, carrot, garlic and parsley and cook, stirring occasionally until the onion is translucent.

3. Add beef and pork mince.  Cook until the meat is browned, breaking up any lumps.

4. Add tomatoes, tomato paste, wine and mixed spice.  Bring to the boil and then turn down as low as possible to a very slow simmer.

5. Simmer for three hour, stirring occasionally.  Add chopped oregano.

6. Cook for another hour, stirring occasionally.

7. Add salt and pepper.  Add a good slug of olive oil. Stir and if ragu is still too runny simmer until it is the desired consistency.