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Best Advice to Preparing Perfect Very Rich Easy Ragu

Wishing to dine Very Rich Easy Ragu a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful instructions on cooking a Very Rich Easy Ragu like a famous chef made.

Very Rich Easy Ragu

We hope you got benefit from reading it, now let's go back to very rich easy ragu recipe. You can have very rich easy ragu using 14 ingredients and 6 steps. Here is how you cook it.

To make an unforgettable Very Rich Easy Ragu, below are the components required:

  1. Prepare 500 g of Good Quality Beef Mince.
  2. Prepare of rapeseed oil to cook with.
  3. Take 1 of sml red and 1 sml brown onion.
  4. You need 1 of sml courgette.
  5. Take 2 of sml carrots.
  6. Prepare 2 of fat garlic cloves.
  7. You need 1/2 tsp of thyme.
  8. You need 1/2 tsp of chilli powder.
  9. Provide 500 ml of passata.
  10. Prepare 200 ml of milk.
  11. Take 200 ml of beef stock.
  12. Take 1 tsp of marmite.
  13. Prepare of few dashes worcestershire sauce.
  14. Take of I serve with parpadelle and parmesan but any pasta will do.

After readying the ingridients, now you are good to prepare your appetizing Very Rich Easy Ragu by following the procedures below:

  1. Finely dice the onions, carrots, courgette and garlic..
  2. Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl..
  3. Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme..
  4. Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes..
  5. Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce..
  6. I serve with parpadelle and a good helping of parmesan..

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Recipe : Very Rich Easy Ragu

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