Mary berry Ragu recipe

Mary berry Ragu recipe is a classic Italian meat sauce that can be served with pasta or used as a base for lasagna. The recipe calls for minced beef, pancetta, onion, garlic, carrots and celery cooked in red wine and tomatoes until the flavors meld together into a rich and savory sauce. This hearty dish is perfect for colder weather or when you want something comforting and filling to eat.

Why people also love Mary berry Ragu recipe

People love Mary Berry’s Ragu recipe because it is a classic Italian dish that is easy to make and bursting with flavor. The combination of minced beef, pancetta, vegetables, red wine and tomatoes creates a rich and savory sauce that pairs perfectly with pasta or lasagna. This hearty dish is perfect for feeding a crowd or making ahead of time for an easy weeknight dinner. Additionally, the recipe has been tested by Mary Berry herself so you can be confident in its deliciousness!

Ingredients:

• 2 tbsp olive oil
• 100g pancetta, chopped
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 carrots, peeled and finely diced
• 2 celery sticks, finely diced
• 500g minced beef (ground beef)
• Salt and freshly ground black pepper
• Small glass of red wine (125ml)
• x400g can of chopped tomatoes
  

Step by step instructions:

1. First of all,Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook until it is golden brown.
2. Add the onion to the pan with the pancetta and cook until it is soft but not colored.
3. Add garlic to your pan with onions then add carrots and celery; stir well and cook for a few minutes until the vegetables are softened.
4. Increase the heat and add minced beef to your pan with vegetables; stir well and cook until browned.
5. Season with salt and pepper, then pour in red wine and allow it to bubble away for a minute or two.
6. Add canned tomatoes into your saucepan, stir everything together well, bring to boil then reduce the heat to low.
7. Cover the pan with lid partially open so that steam can escape but not too much moisture evaporates from ragu while cooking; simmer gently for 1-2 hours until the meat is tender and sauce has thickened.
8. Adjust seasoning as needed before serving over pasta or using as base for lasagna recipe!

Quick Facts

• Prep time: 15 minutes
• Cook time: 2 hours
• Total Time: 2 hours and 15 minutes
• Difficulty: Easy
• Yield: Makes enough to serve four people

Equipment Needed:

• Large saucepan with lid
• Wooden spoon or spatula

Serving Suggestions:
Serve the ragu over your favorite pasta, such as spaghetti or rigatoni. You can also use it as a base for lasagna.

Expert Tips & Tricks:

• If you want to make this dish ahead of time, let it cool completely before storing in an airtight container in the fridge. It will keep for up to three days.
• This recipe freezes well too! Allow the ragu to cool completely before transferring it into freezer-safe containers or bags. Freeze for up to three months.

Nutrition Information:

• Calories: 405kcal
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 81mg
• Sodium: 424mg
• Potassium: 1042mg
• Carbohydrates:13g
• Fiber:3g
• Sugar :7g
• Protein :27 g

Presentation:
Serve the ragu in a large bowl or platter with your favorite pasta. Garnish with fresh herbs, such as basil or parsley, and serve with grated Parmesan cheese on top. You can also add some crusty bread and a side salad to make it a complete meal!

Variations and substitutions you can try for Mary berry Ragu recipe:

1. Meat: You can substitute the minced beef with ground pork, lamb or chicken to make a different version of ragu.
2. Vegetables: You can add other vegetables like bell peppers, mushrooms, zucchini or eggplant to your ragu for extra flavor and nutrition.
3. Herbs: Add dried oregano, thyme or rosemary to your saucepan while cooking the ragu to enhance its flavor.
4. Wine: If you don’t have red wine on hand, you can use beef broth instead for added depth of flavor.
5. Spices: Try adding chili flakes or paprika powder if you want a bit more heat in your dish!
6. Tomato Sauce/Base – Instead of canned tomatoes as base; tomato paste/puree/ juice works great too. You can also try using fresh tomatoes, but make sure to remove the skins and seeds before adding them to your saucepan.
7. Pasta: Instead of spaghetti or rigatoni, you can use any pasta shape you prefer like penne, fusilli or farfalle.
8. Vegetarian/Vegan option: For a vegetarian version of this recipe, replace minced beef with soy protein crumbles or lentils; for vegan version – leave out cheese while serving.
9. Gluten-free option: Use gluten-free pasta instead of regular one.
10. Cheese – Parmesan cheese can be substituted with Pecorino Romano or Grana Padano if desired

Recommendations and notices:

1. Be sure to use a large enough saucepan with a lid, as the ragu will need to simmer for at least two hours.
2. You can make this recipe ahead of time or freeze it for later use.
3. Don’t skip the step of browning the meat before adding other ingredients, as it helps develop deeper flavors in your dish.
4. If you’re using fresh tomatoes instead of canned ones, blanch them first to remove their skins easily.
5. Remember to taste and adjust seasoning according to your preference before serving.
6. While cooking ragu sauce there might be splatter so be careful while stirring
7. Do not overcook pasta – check after 8 minutes if its done by biting into one piece

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