This authentic Italian ragu recipe is the base for many wonderful dishes and is a real treat with pasta and a good bottle of wine.
Serves 8 with pasta
Ready in 2 1/4 hours
1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.
2. Meanwhile, heat the oil in a casserole over a medium heat. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally. Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli and cook for 1 minute. Add the wine, mushroom liquid, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.
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15.3g fat (4.6g saturated)
Contributed by delicious. magazine
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