Bookmark Recipe
Mushroom and Beef Blend Ragu
Ingredients
For the ragu
- 200g chestnut mushrooms, finely diced by hand or in a food processor
- 400g minced beef
- Olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 sprig of rosemary
- 1 sprig of sage
- 1 tsp dried oregano
- 100ml milk
- 125ml white wine
- 2 tbsp tomato purée
- 400g tin of plum tomatoes
- Salt and pepper
To serve
- 320g tagliatelle, cooked
- Parmesan, grated
Main
For the ragu
- 200g chestnut mushrooms, finely diced by hand or in a food processor
- 400g minced beef
- Olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 sprig of rosemary
- 1 sprig of sage
- 1 tsp dried oregano
- 100ml milk
- 125ml white wine
- 2 tbsp tomato purée
- 400g tin of plum tomatoes
- Salt and pepper
Side
To serve
- 320g tagliatelle, cooked
- Parmesan, grated
Method
Mix together the blended mushrooms and mince.
Sauté the carrot, onion and celery until soft in a little olive oil with the herbs and seasonings.
Add the mince and mushroom mix. Stir well. Cook on a high heat until the meat is browned, and the liquid has evaporated from the mushrooms. Add the milk. Let it absorb then pour in the white wine and reduce until almost gone.
Stir in the purée and tinned tomatoes. Bring to the boil then reduce to a simmer for 45 minutes.
Remove the herb sprigs and serve with cooked tagliatelle, plenty of parmesan and a drizzle of olive oil.
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Learn moreMethod
Mix together the blended mushrooms and mince.
Sauté the carrot, onion and celery until soft in a little olive oil with the herbs and seasonings.
Add the mince and mushroom mix. Stir well. Cook on a high heat until the meat is browned, and the liquid has evaporated from the mushrooms. Add the milk. Let it absorb then pour in the white wine and reduce until almost gone.
Stir in the purée and tinned tomatoes. Bring to the boil then reduce to a simmer for 45 minutes.
Remove the herb sprigs and serve with cooked tagliatelle, plenty of parmesan and a drizzle of olive oil.
