Possum’s Recipe Book

Meat Sauce (Il Ragu)

Serves 6

300g minced meat – beef is best
1 onion – ¼
1 cloves garlic – ¼
1 carrot chopped
1 stalk celery – chopped
2 pieces bacon – chopped
400g tomato (tins is fine) 0 chopped
6 sage leaves – finely sliced
handful chives – finely sliced
2 sprigs thyme – leaves only
2 bay leaves
300ml vegetable stack
1 glass red wine
Sea salt
Black pepper
Olive oil
 
Method
 
Place the onion, garlic, carrot and celery in the bowl of a
hand blender and mince finely.
Pre-heat oil in fry pan and add onion mix. Gently brown and then add mince. 
Cook until all the meat is brown.
Add wine, stock and seasoning.
Bring to boil and then turn down and simmer for 1hr (2hrs is better).
 
Serve with pasta, rice or on toasted bread.
 
For pasta.
75g dried pasta per person
olive oil
cold water
 
Method
Fill a large saucepan with cold water and bring to the boil.
Add pasta with a drizzle of olive oil.
Stir with folk to separate strands.
Cook until al dante.
Strain and serve hot.
 
For rice
75g per person
Cold water
 
 
Method
 
Fill a large saucepan with cold water and bring to the boil.
Add rice and stir with a folk to make sure that
no rice is sticking on the bottom of the saucepan.
Cook until soft.
Strain, and rinse with hot tap water and serve hot.