D'Open Kitchen

COOKING FOR THE SOUL

Fusilli Ragu

Recipe by

Ragu is an Italian meat stew in tomato sauce that is usually served over a pasta. It is very similar to bolognese excpet that ragu is stronger in taste and flavour and it consists of many vegetables components.

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine Italian

Servings people

Calories 667 kcal

Equipment

Pot
Colander
Frying Pan

Ingredients

Ragu:

800 grams Minced Beef
3 tbsp Oil
2 each Onions Diced
3 Cloves Garlic Minced
2 each Carrots Finely Diced
2 stalk Celery Finely Diced
1 tbsp Tomato Puree
2 cans Diced Tomatoes
500 ml Water
2 cubes Beef Stock
1 tsp Rosemary dried
1 tsp Thyme dried
1 tsp Oregano dried
1 pc Bay Leaf
1/4 tsp Salt and Black Pepper

Pasta:

400 grams Fusilli
20 grams Salt
4 litres water

Garnish:

100 grams Parmesan

Instructions

In a hot stock pot, add oil and brown up the been mince, making sure that the moisture content is mostly evaporated.
Add in the onions, garlic, carrots, celery and continue to saute (and more oil if required) until the vegetables are soft.
Add the tomato puree, rosemary, oregano, thyme and saute for 3 -5 minutes, then add the diced tomatoes, beef stock cubes & water - then add the bay leaf.
Simmer for as long as possible (minimum 30 minutes) or until the sauce because rich and thick. Remove bay leaf then season with salt and pepper to taste.
Meanwhile, Boil water and salt in a stock pot and cook your paste to your preferred doneness.
Drain & add the pasta directly into the ragu pot and add 50 grams of cheese to mix. You might want to use a little pasta water to get it to consistency.
Plate up with Pasta Ragu and garnish with more cheese and herbs.

Nutrition

Calories: 667kcal

Keyword meat, pasta, western

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.