Pasta Sauce (Ragu)

We bottled the tomato sauce, now it’s time to turn it into traditional Pasta Sauce. It’s chunky red meat goodness and it’s delicious!

Ingredients

• Onion
• Celery
• Carrot
• Garlic
• Chuck Steak – cut into small cubes
• Other meat as you desire!
• Tomato Paste (lots, it enriches the sauce)
• Tomato Passata or tinned crushed tomatoes
• Red wine or beef stock or powdered stock
• Chilli
• Pepper
• Oregano
• Parsley
• Basil
• Bay leaf

Instructions

• If using chuck steak, brown in oil
• Blend or chop vegies finely. Fry in oil until softened.
• Add tomato paste and fry for a few minutes.
• Add tomato passata or crushed tomato, wine, stock and/or water
• Add the seasonings. Salt to taste, or if you didn’t use liquid stock, can add powdered stock, chilli, black pepper, fresh or dry oregano, fresh parsley, basil and a bay leaf.
• Simmer very slowly for at least an hour, or two hours if you’re using chuck steak.
• Can add more fresh parsley or basil at the end. Try to remove the bay leaf.

Tags: Bolognese, Italian, Meat, Pasta Sauce, Ragu, Recipe, Tomato