by Collette White | 11 June, 2019
Good Morning friends! I hope this finds you all well, happy Tuesday! This recipe doesn’t need much explaining. It’s my version of the traditional, comfort meal, Ragu. Unfortunately I can not eat it due to tomato & other intolerances, however, I love making it for my family as, to me, it strangely feels like I am doing ‘real’ and old fashioned cooking! Plus my home smells amazing and I love the silence as everyone is happily appreciating & enjoying dinner! I hope you love it also!
2 tblspns oil of choice
1 large brown onion – finely diced
4 cloves garlic – crushed
4 long rashes bacon – sliced 1/2cm strips
1/2 kg beef mince
2 medium carrots – peeled and grated
2 long stalks celery – finely diced
20 cherry tomatoes
½ cup red wine
½ cup tomato paste
400g tin tomatoes crushed
2 tblspns balsamic vinegar
400ml bone broth
½ tblspn rapadura
Pasta of choice
Fresh herbs eg basil, thyme and oregano
Heat a large frypan on medium – high.
Add the oil, onion and garlic and stir for 2 minutes, until translucent, do not burn.
Add the bacon and stir for a further 2 minutes.
Add the mince and cook for 2-3 minutes or until ¾ cooked.
Add carrot, celery and cherry tomatoes and mix well.
Add the remaining ingredients except for the ‘to serve’ section and mix gently but thoroughly.
Bring this mixture to the boil whilst stirring constantly, once boiling, reduce heat to medium – low and simmer for 1 hour – stir 2-3 times during this process.
Once the hour is almost done, cook your pasta and drain it well.
- PLEASE SEE notes below about removing half the ragu sauce first BEFORE you add the pasta
Add your cooked pasta to the ragu sauce and mix gently but thoroughly. Serve topped with fresh herbs and parmesan.
- I threw my onion and garlic then afterwards, carrot and celery into my TMX instead of cutting and grating
- My 20 cherry tomatoes have been home grown and rather small, if you have larger ones, you can use 10 and cut them in half, otherwise I would leave them whole
- If you don’t have bone broth you can use stock of choice
- You can leave out the wine, however, it does add a richness to the flavour and the alcohol does cook out as it is cooked for so long
- Swap rapadura for brown sugar or coconut sugar
- You can throw everything in at the one time rather than how I make it, however, I do find my way allows the ingredients the chance to be more flavourful
- I use egg tagliatelle pasta for this dish as it seems to work really well – depending on your intolerances, use pasta of choice
- You don’t need as much ‘mince’ mixture through the pasta like you normally would with a bolognaise (although by all means you can if you wish!) – so I make this amount and once cooked (before adding the pasta), I remove half to freeze for another nights meal
- To the other half left, I add 625g of cooked tagliatelle pasta
- About the pasta I use: you get 4 x ‘balls’ of pasta per 250g packet – I use 10 balls – leaving 2 for another night. This feeds my hubby and our 4 children (ages, 16yrs, 14yrs and 8yrs x 2) – once again, please use pasta of choice depending on preferences and intolerances
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions