Ingredients

The following ingredients have 3 Servings
  • 3 tbsp olive oil (, separated)
  • 1 lb / 500g ground beef ((mince) (not lean))
  • 0.8 lb / 400g Italian pork sausages (, meat removed from casings (Note 1))
  • 3 garlic cloves (, minced)
  • 1 large onion (, finely chopped (brown or white) (Note 2))
  • 1 carrot (, finely chopped or shredded (Note 2))
  • 1 large stalk of celery (, finely chopped (Note 2))
  • 1 tsp each dried thyme leaves and dried rosemary
  • 1 cup red wine ((Note 3))
  • 2 cups beef broth / stock
  • 3 tbsp tomato paste
  • 28 oz / 800 g can crushed tomatoes ((Note 4))
  • 2 bay leaves
  • 1 tsp salt
  • Black pepper
  • 8 oz / 250 g pasta of choice ((I used pappardelle, the wide pasta pictured in the photos))
  • Parmigiano-Reggiano (, freshly grated)

Instruction

  • Heat 1 1/2 tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
  • Heat remaining 1 1/2 tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent.
  • Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2 1/2 hours, stirring once or twice.
  • Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so don't be tempted to return it to the stove without the lid! :)
  • SLOW COOKER: At step 3, transfer everything into a slow cooker and cook on low for 6 to 8 hours, and cook the last 30 minutes or so with the lid off the reduce.