Prep 15 mins. Cook 10 mins
Cooked patiently, this ragu is simply divine. The milk gives the meat an incredible depth, whilst the longer it is cooked, the silkier the sauce will be. I can’t recommend this Sophie Grigson recipe enough
- 400g dried pasta (tagliatelle, spaghetti, etc…)
- Freshly grated parmesan, to serve.
1 tbsp sunflower or vegetable oil
- 30g butter
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 450g minced beef
- salt and pepper
- 400g can chopped tomatoes
- 300ml milk
- Heat the oil and butter in a wide, heavy frying pan. Add the veg and stir. Reduce the heat and leave to fry gentle for at least 15 minutes until the veg is tender.
- Add the minced beef. Break it down and flatten out. Leave for a good 10 minutes on a higher heat to get well browned. Turn and do the same for another 5 minutes (more if required).
- Stir, season and add a good grating of nutmeg (I go nuts with it). Add the chopped tomatoes and half of the milk. simmer on a ,low heat until nearly all the liquid has evaporated. Now stir in the other half of the milk.
- Simmer on a low heat for AT LEAST 40 minutes. The longer, the better. Add more milk if required.
- Season to taste, allow to cool slightly and serve with your favourite pasta. It goes best with tagliatelle (as the name suggests). Enjoy! It’s delish!
Recipe from The First-Time Cook by Sophie Grigson