Simple Italian Ragu

Midweek comfort food at its best.
Perfect for this chilly weather.

foodoppi ragu

This simple ragu is a classic need to know recipe.

It is a super quick, all in one dish that is incredibly versatile. It can be used to make spaghetti Bolognese, lasagne, moussaka and even meatballs.

It is ideal for the freezer –  make a double batch and freeze half for a busy, rainy day.

With true Italian influence and some simple store cupboard ingredients this ragu is a total mid week winner.

 

With fun & deliciousness,

Aisling

What You'll Need

Simple Ragu

Serves 8

1 kg pork mince ( lean <4% fat)

2 x 500g passata

1 tbsp salt & 1/2 tbsp pepper

2 tbsp onion powder & garlic powder

2 tbsp dried parsley

1 tbsp mixed herbs

1 tbsp dried oregano

1 tsp fennel seeds (optional)

1 tsp chilli powder/flakes (optional)

 

Baked Ragu

300g macaroni or penne pasta ( bronze die cut if possible )

1 ball fresh mozzerella

100g grated parmesan cheese

Equipment

Oven proof dish

Spoon

Large saucepan and lid

Grater

How to Do It

Ragu

  1. 1Pop the minced pork in the oven proof dish.
    (Wash hands well with warm copy water if handled).
  2. 2Add in all the other ingredients - herbs, seasoning and passata.
    Stir together.
    Add 200mls of water.
    Bake in the oven at 150oC for 4 hours.
    (Alternatively pop in the slow cooker)
  3. 3To convert it into the pasta bake - cook the pasta until al dente.
    To cook perfect pasta remember your water must be as salty as the sea and always have a minimum of 3 times more water than pasta. The pasta must literally be swimming in the water.
    Cook and drain.
  4. 4Combine the pasta with the ragu, top with the cheese and bake at 200oC for 20 mins.
    Serve and enjoy.

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