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Chunky Cherry Tomato Ragu for Pasta |
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| Serves 4 |
Prep 15 mins |
Cooking 2h 20 mins |
Easy |
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| + 2nd batch |
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My rating |
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Ingredients |
For the base (2 batches)
3 tbsp olive oil
1 large onion, finely chopped
1large celery stick, finely sliced
1large carrot, finely chopped
3 tbsp tomato & vegetable puree
600ml passata
150ml milk (optional) |
For the ragu
400g spaghetti or other pasta
1batch of mince base (see left)
100g cherry tomatoes, quartered (mixed colours)
1tbsp mascarpone
bunch of basil, roughly chopped
finely grated parmesan, to serve
500g veal mince (10% fat)
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Heat 1 tbsp oil in a pan and
fry the onion until it starts to soften, then add the
celery and carrot, and continue to cook until the veg is
soft, then stir in the tomato & vegetable puree and cook
for 1 min. Stir in the passata and bring to a simmer.
Cover and cook over a low heat for 1½
hrs, then add the milk and cook for 30 mins. Divide
into two batches to use in a cottage pie, or a pasta ragu.
Will keep frozen for up to a month. Defrost fully
before using.
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Meanwhile, heat the remaining
oil in a separate frying pan and fry the mince, scooping
each batch out with a slotted spoon and leaving any excess
oil behind. Add the mince to the remaining half of the veg
mix.
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Tip the mince base into a pan
and bring it to a simmer and cook for 20 mins. Add the
cherry tomatoes and cook for 1 min, then stir through the
mascarpone and basil.
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Serve the sauce over the
spaghetti and scatter with parmesan and extra basil to
serve.
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DAILY
DINNERS 
