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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

BEEF RAGU

BEEF RAGU

A while ago I was watching an episode of Rick Stein's, 'Long Weekends' where he visited Bologna, somewhere which I visited in 2015. Since watching that episode I have never looked at bolognese the same way. A traditional Italian bolognese is unheard of in Bologna, it goes by the name ragu and is served with fresh tagliatelle rather than spaghetti. In homage to Bologna & Rick Stein , this is a ragu, rich and full of flavour. This Italian comfort food is perfect when serving a crowd and great for leftovers.

Ingredients: (Serves 4, With Leftovers)

  • 1 Large Onion (Finely Chopped)
  • 2 Celery Sticks (Finely Diced)
  • 3 Carrots (Peeled & Roughly Chopped)
  • 2 Tbsp Olive Oil
  • 2 Garlic Cloves (Finely Chopped)
  • 3 Tbsp Tomato Puree
  • 750g Beef Mince
  • 100g Smoked Pancetta (Cut Into Cubes)
  • 200ml Red Wine
  • 2 Tbsp Oregano
  • 250ml Beef Stock
  • 500g Pasatta
  • 50g Parmesan (Grated To Serve) 
  • Handful Fresh Parsley (Finely Chopped To Serve)
  • 200g Tagliatelle

Method:

  1. Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
  2. In a separate pan, fry the pancetta over a medium/ high heat until crisp. Remove and set aside.
  3. In the same pan add the beef mince and cook until no pink bits remain. Drain any excess oil and sea aside. 
  4. Add the tomato purée, garlic and thyme, to the pan with the onion, celery and carrot and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol.
  5. Add the beef mince, pancetta, pasatta and beef stock to the large pan and bring to the boil. Season well with salt and black pepper, then reduce the heat to a simmer. Partially cover the pan and simmer for 1 hour or until the sauce has thickened. Stir occasionally so that nothing burns. 
  6. To serve cook the pasta according to the packet instructions and serve with the rage topped with parsley and parmesan.
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