Ragù Sauce
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 large onion
  • 1 large carrot
  • 2 celery sticks
  • 3 cloves garlic
  • ¼ cup olive oil
  • 1 heaped tbsp tomato paste
  • 450 gm beef mince, washed and drained
  • 1 cup water
  • Salt and pepper to taste
  • Herbs of choice (I added dried thyme and rosemary)
  1. Chop the onion, carrot and celery into chunks and along with the garlic, pulse them in a food processor.
  2. Heat olive oil in a pan and add the vegetables. Cook them with a sprinkling of salt for around 10 minutes, stirring occassionally to avoid sticking to the pan.
  3. Add the tomato paste and saute for a few minutes, till the oil starts floating on top and is red.
  4. Add in the mince and give it a good toss.
  5. Add the water, season well and add the herbs. Bring the mixture to a boil, then keep on simmer till the water evaporates and the sauce thickens.
  6. Serve traditionally with spagetti or any hollow pasta, but I served it with normal macaroni.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/ragu-sauce/