Very Rich Easy Ragu
Very Rich Easy Ragu

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, very rich easy ragu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Very Rich Easy Ragu is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Very Rich Easy Ragu is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have very rich easy ragu using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Very Rich Easy Ragu:
  1. Take 500 g Good Quality Beef Mince
  2. Prepare rapeseed oil to cook with
  3. Take 1 sml red and 1 sml brown onion
  4. Get 1 sml courgette
  5. Get 2 sml carrots
  6. Get 2 fat garlic cloves
  7. Take 1/2 tsp thyme
  8. Prepare 1/2 tsp chilli powder
  9. Prepare 500 ml passata
  10. Prepare 200 ml milk
  11. Get 200 ml beef stock
  12. Take 1 tsp marmite
  13. Take few dashes worcestershire sauce
  14. Prepare I serve with parpadelle and parmesan but any pasta will do
Steps to make Very Rich Easy Ragu:
  1. Finely dice the onions, carrots, courgette and garlic.
  2. Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl.
  3. Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme.
  4. Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes.
  5. Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce.
  6. I serve with parpadelle and a good helping of parmesan.

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