Gino’s Ragu
There is no question that this recipe is Gino D’Acampo’s. He did it on a TV programme called This Morning years ago and we absolutely love it! Don’t muck about though … whilst this does its long slow cook, make some fresh pasta to go with it!
Gino’s Ragu
Servings: 6 people
Calories: 550kcal
Ingredients
- 2 tbsp Olive Oil Old slag is best! Save the extra virgin for when it matters!
- 1 Onion very finely diced
- 2 sticks Celery very finely diced
- 1 large Carrot very finely diced
- 500 g Minced Beef we think 12% fat is best
- 500 g Minced Pork
- 50 ml Red Wine plenty left to drink!
- 50 ml Whole Milk give the rest to the cat!
- 4 tbsp Tomato Purée
- 300 ml Passata
- 400 ml Chicken Stock
- Salt to taste
- Pepper to taste
- Parmesan Cheese to serve
Instructions
- Heat half the olive oil in a large sauté pan and fry the onion, celery and carrot until it is soft and starting to colour
- Put all the meat in a large bowl and pour over the other half of the olive oil and then let the meat fall between your fingers to ensure it is well mixed
- When the vegetables are soft, add the meat to the pan and brown well
- When the meat is browned, add the red wine and deglaze the pan. Allow it to simmer for about 2 minutes and then add the milk. Simmer for another 2 minutes.
- Add the tomato purée, passata and stock, mix well and simmer on the hob gently for 3 hours. After 3 hours check for seasoning and add salt and pepper to taste
- Remove from the heat, cover with a lid and leave for 20 minutes. Whilst it rests, cook your pasta, then add to the sauce and toss to mix. Serve with loads of parmesan cheese!
Nutrition
Calories: 550kcal | Carbohydrates: 13g | Protein: 32g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 320mg | Potassium: 983mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2496IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 4mg
This ragu is the best I’ve made. The family cry for it. Its nice to make it authentically unlike before when I used to make it up as I went along.
Glad you like it. It is Gino’s recipe but we believe it is the best and make it regularly!
Definitely authentic Italian ragu , and worth the three hour cooking time ..Delicious 😋
Glad you enjoyed it. I agree, definitely worth the three hour cooking time!
Delicious ragu, the only ingredient missing was Gino and his cheeky smile!
Glad you enjoyed it. We do! All credit to Gino!!
Have been making this for several years now, it is worth all the prep & slow cooking as the results are delicious. Usually double the quantity & batch cook to freeze half so that makes it worth the wait!! Actually think the flavours are enhanced after freezing as they have time to mingle!
Best sauce ever beats the stuff in jars making it again tonight☆☆☆☆☆
Best sauce ever beats the stuff in jars making it again tonight ☆☆☆☆☆