John’s Ragu Sauce
John’s Ragu Sauce

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Ingredients for John’s Ragu Sauce:
  1. Need 500 gm of either Beef or Turkey mince. Low-fat versions are readily available
  2. Need 2-4 for medium/ large Onions, finely chopped
  3. Take 4-5 cloves - Garlic, finely chopped
  4. Take 250-350 gm - Mushrooms, sliced
  5. You need 2-3 sticks - Celery, sliced
  6. Make ready 3 for medium/large Carrots, peeled and sliced but not too thinly
  7. Prepare 2-3 of Peppers, deseeded and sliced. Any colour you like but I usually use one red and one green but often yellow as well
  8. Make ready 3 - x 400 gm tins Chopped Tomatoes
  9. Give 100-150 gm Paprika
  10. Provide 1 tsp Cayenne Pepper
  11. Give 1 tsp - Sumac (optional)
  12. Provide 1 of good pinch Salt
  13. Provide 1 tbs for Olive Oil
  14. You need 1 knob of Butter
John’s Ragu Sauce process:
  1. Melt the oil and butter in a large saucepan. I find large Le Creuset casserole dishes ideal
  2. Soften the onions on a medium to high heat, adding the garlic after 2 minutes. Occasionally gently stir.
  3. When onions and garlic softened, add the celery and continue on a medium to high heat until the celery is softened, gently stirring but not too often
  4. Add the peppers and continue frying for 2-3 minutes.
  5. Add the mushrooms and continue cooking on a medium heat for another 3-4 minutes, stirring frequently. Add a little moe butter if, but only if, needed to avoid burning.
  6. Turn the heat up slightly and add the mince, stirring briskly to brown.
  7. Then add the carrots followed by the tomatoes, stirring as you do so. Rinse the bottom of the tomato tins in water to get the contents fully out but don’t add too much extra liquid.
  8. Add half of the paprika whilst continuing to stir, also salt and the cayenne pepper. Also the optional sumac.
  9. Add a little more paprika, cover and bring to the boil.
  10. Turn the heat down and simmer gently for about 2 hours. Stir from time to time (I do so about every 30 minutes). Add a little water if necessary to avoid sticking or burning but that shouldn’t really be necessary.
  11. Here’s the good bit. When you do your first stirring, have a taste and add the remainder of the paprika unless it’s already strong enough for you. You can of course add more if you’re a paprika addict! A little more chopped garlic can be stirred in as the cooking proceeds if your tasting suggests so but be cautious as this “brew” matures as it cooks.
  12. When it’s cooked to your satisfaction, serve with the pasta of your choice or a baked potato and grated Parmesan cheese.
  13. The recipe should give you 4 generous helpings but it can easily stretch to 6. This Ragu freezes well and the flavours will become a little more pronounced. Indeed, even 24 hours in the fridge will make any leftover sauce seem slightly stronger.

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