Italian Ragu Pasta sauce
Ingredients
-
-
50 gram (2 ounces) streaky bacon, chopped
-
450 gram minced beef
-
1 tablespoon oil
-
1 onion, chopped
-
1 carrot, chopped
-
1 celery stick, chopped
-
1 teaspoon Garlic Granules
-
3 tablespoons tomato purée
-
100 gram (4 ounces) button mushrooms, sliced
-
400 gram tin chopped tomatoes
-
125 millilitres (4 fluid ounce) beef stock
-
Generous grind, Oregano Grinder
-
Schwartz Sea Salt & Black Pepper to season
-
23 fluid ounce Black Pepper Grinder
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.