FOODIE WEEKEND - Beef and carrot ragu

If there is one thing that I have mastered (cooking that is) after years of being married to an Italian man, it would be this dish – Ragu.  Ragu is basically a type of meat sauce in tomato base that can be eaten with pasta, layered in lasagna or just 'mopped' like that with some bread.  We cook this every week as it is a favourite in my household. 

Some people prefer their ragu more on the drier side but for us, we like it juicy and sinful!  Sometimes I mix beef and lamb for variety but it is all up to your preference.  If you decided to mix, the ratio should be 70% beef and 30% lamb or it would be too over powering as lamb has a stronger flavor.

Here is the recipe for my interpretation of Beef and Carrot Ragu!

Beef and Carrot Ragu

Ingredients (serves 8-10)

1 kilo of minced beef (I usually use low fat)

1 whole big onion, diced

1 fresh red chili, seeded and finely chopped (optional)

3 clove of garlic chopped

2 carrots, diced

1 liter of tomato sauce

4 bay leaves

2 tablespoon of chopped flat leaf parsley

½ a teaspoon of nutmeg powder

2 tablespoon of sugar (optional)

Salt to taste

Freshly ground black pepper

Extra virgin olive oil

Method

In a big pot, heat some extra virgin olive oil and add in the onion

When the onion started to change color to transparent and produced an aroma, add in the garlic.  Cook until soft.

Then add in the carrot and chili

After cooking for about 2-3 minutes, add in the minced beef.  Cook for 5-6 minutes.

Add in the bay leave and cook for another minute.

Pour in the tomato sauce and mix well.

Add in the nutmeg, sugar and leave to boil.

Leave the ragu to simmer on slow heat for half an hour.

Later, add in the salt, parsley and pepper. Leave to cook for another 5 minutes and it is ready to serve.

Sprinkle some shredded parmesan cheese before eating and enjoy!