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Pasta Ragout - James Martin |
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| Serves 6 |
Prep 15 mins |
Cooking 2 - 3h |
Easy |
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My rating |
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| Ingredients |
400g pasta
For the ragout:
500g mince beef or veal
8 pork sausages chopped
1 onion, peeled and diced
1 carrot diced
1 leek diced
3 bay leaf
2 sticks celery diced
2 x 400g tinned chopped tomatoes
2 tbsp tomato puree
1 bunch basil
75ml red wine
To finish: A small bunch basil, chopped
Grated pecorino
or parmesan
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Blitz in a food processor the
onion, carrot, leek and celery.
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To make the ragout, heat a
large pan and drizzle in the oil, add the onion, the
carrot, the celery, leek garlic bay and tomato puree.
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Cook out for a few minutes.
Add the meats then the wine and tinned tomatoes. Cook for
2 to 3 hours gently simmering, sprinkle in basil.
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Cook the pasta in boiling
salted water for 8 to 10 minutes, spoon into the ragout,
grate over the cheese, and serve.
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DAILY
DINNERS 
