ragu pasta recipe bbc good food
Preheat the oven to 150C300FGas 2. Season the ragu and serve with pasta and Parmesan on top if you like.
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Turn to a simmer then cook for about 20 mins.
. Drain the pasta and serve with the hot ragù on top. Try Anna del Contes authentic bolognese or change it up with Rick Steins sausage ragù. Array 90 Biscuit Bread Cake sale Caramel 88 Jubilee Mothers Day Fathers Day Valentines Day 85 Cheap eat Comfort food Five ingredients or less Batch cooking 84 British American Caribbean Chinese 77 Christmas dinner Christmas cheeseboard Christmas pudding Christmas trimmings 61 Buffet Courses All-time top 20.
Finely chop the celery carrots and onions fry them gently in a large tall pan in olive oil until softened and golden-brown. Meanwhile cook the pasta following pack instructions. Sprinkle with grated cheese.
Heat the oil in an ovenproof heavy-based pan or casserole set over a low-medium heat. Stir the lemon juice through. Heat the oil in a large pan.
Serve with a side salad and extra cheese if you like. Reserve a mugful of the cooking water then drain the spaghetti and add to the ragu with the Parmesan. Cook the pasta in plenty of boiling salted water for 8 minutes or according to the packet instructions.
Remove to a plate and set aside. Next add a third of the Parmesan the cheesy pasta more nutmeg and finally the rest of the cheese. In a large dish add the meat sauce then the spinach some nutmeg and seasoning.
Add the garlic and cook for a further 1 min then stir in the cinnamon and flour and cook for a further min. Continue to cook until most of the water has reduced. Meanwhile cook the pasta following pack instructions then drain.
Remove the melting duck skin from the pan and add the chopped. This Italian sauce can be meaty as in the classic ragù alla bolognese is often served with pasta or polenta. To make the mushroom ragù heat the olive oil in a large frying pan over a medium heat add the onion celery carrot garlic chilli and thyme and sauté for about 5 minutes until softened.
Sauce may be made ahead and reheated over medium-low heat. Season the duck meat with salt and pepper. Return the duck to the pan add the wine.
Add the onions to the pan and cook for 5 mins until softened. Add the garlic and chilli and cook for a couple of mins more. Add a splash of stock or water to thin the sauce if necessary.
Heat oven to 200C180C fangas 6. Remove the lid and continue cooking for 15 mins. Let the sauce mellow while you bring the water to boil for the pasta or polenta.
Ingredients 2 tbsp olive oil plus extra for drizzling 2 onions finely chopped 4 garlic cloves finely chopped 1 red chilli finely chopped deseeded if you prefer less heat 500g cleaned squid about 2 medium cut into thin rings tentacles left whole 150ml white wine 400g can chopped tomatoes. Add the tomatoes basil bay leaf tomato purée water salt. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream if you like.
Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Mix in the tomatoes and red wine vinegar and cook stirring for about 10 mins until they are collapsing. Pour in the chopped tomatoes and stock and turn the heat down.
To make the duck ragú place the skin in a hot frying pan so that the fat starts to melt. Add the aubergine and mix well with the other ingredients cooking for a few more mins then add the lentils and 100ml water. Toss well and add a little pasta water to help the sauce coat the spaghetti.
Bake for 40-45 mins until the dish is piping hot and golden. Add the duck legs and brown on all sides for about 10 mins. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
Defrost at room temperature for about 8 hrs.
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