Prep time
Cook time
Total time
The traditional way of making a Ragu. The extra time really is worth the effort if you can spare a few hours. A beautiful way to spend an afternoon.
Cuisine: Italian
Serves: 6
  • 400 gm beef mince
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small stick celery, finely chopped
  • 1 glass red wine
  • 120 ml milk
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • pinch of nutmeg
  • 400g tin of tomatoes, chopped
  • Butter and Oil for frying
  • Salt & Pepper
  1. Heat a little oil and a knob of butter in the pan and cook the onions until translucent, about 5 minutes.
  2. Add the carrot and celery, stir and cook for a few minutes.
  3. Add the mince, stir and cook until the rawness has gone from the meat.
  4. Turn up the heat a bit, add the wine and cook until it has evaporated.
  5. Turn the heat down before adding the milk, cook again until the milk has evaporated.
  6. Add the herbs, nutmeg and tomatoes.
  7. Season to taste.
  8. Cook on a low simmer, stirring occasionally for at least 3½ hours, preferably 5.
  9. Do not cover when cooking as the condensation will stop the sauce from thickening properly.
Recipe by The Eating Tree at http://www.theeatingtree.com/2014/11/06/a-time-honoured-ragu/