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Italian Ragu Pasta sauce
Ingredients
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50 gram (2 ounces) streaky bacon, chopped
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450 gram minced beef
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1 tablespoon oil
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1 onion, chopped
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1 carrot, chopped
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1 celery stick, chopped
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1 teaspoon Garlic Granules
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3 tablespoons tomato purée
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100 gram (4 ounces) button mushrooms, sliced
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400 gram tin chopped tomatoes
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125 millilitres (4 fluid ounce) beef stock
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Generous grind, Oregano Grinder
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Schwartz Sea Salt & Black Pepper to season
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23 fluid ounce Black Peppercorns Mill
Key Products
Instructions
- 1 Fry the bacon and beef for 7-8 minutes, until browned, draining any excess water, remove from the pan and set aside.
- 2 Add oil and fry the onion, carrot and celery for 4-5 minutes, until softened. Add the Garlic, and tomato purée, then return the beef and bacon to the pan along with the mushrooms, tomatoes and beef stock.
- 3 Grind in a little Oregano, then cook uncovered for 30 minutes. Season and add more Oregano to taste.
- 4 Serve with freshly cooked spaghetti, shaved Parmesan and have Schwartz Oregano grinder on hand at the table to grind over for extra flavour.
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