Ragu is a classic meat sauce known for its deep, hearty flavours that typically require slow, lengthy cooking.
However, if you’re looking for a faster and more convenient way to enjoy this delicious dish without compromising on taste, this quick and easy recipe is perfect for you. By using a handful of simple ingredients, you can still achieve a satisfying ragu that will leave you craving more.
This recipe has become a staple in my kitchen, and for good reason. The result is a thick, velvety sauce that beautifully coats each strand of pasta or accompanies any other dish you desire.
This is a bowl of pure comfort, providing warmth and satisfaction with every bite.
Despite its simplified preparation method, this ragu doesn’t compromise on the traditional flavours that make it so beloved. The meaty essence remains intact, delivering a robust and savoury experience that will tantalize your taste buds. You’ll be amazed at how quickly this ragu comes together without sacrificing the quality and depth of flavours typically associated with this timeless Italian sauce.
Whether you’re a seasoned home cook or just starting out, this quick and easy ragu recipe will undoubtedly become a go-to favourite. It’s an excellent choice for those busy weeknights when you want a satisfying meal without spending hours in the kitchen. So, grab your apron, gather a few basic ingredients, and prepare to indulge in a bowl of pure culinary comfort.
Rapid Ragu with Pappardelle
Ingredients
- 2 tbsp olive oil
- 125g pancetta cubes
- 1 onion peeled and quartered
- 1 stick celery halved
- 1 large carrot peeled and halved
- 3 cloves of garlic peeled
- 250g mined pork
- 250g minced beef
- 80g caramelised onion chutney
- 80ml Marsala
- 3 tbsp tomato puree
- 1 400g jar passata
- 80g red lentils
- 125ml water
- 350g pappardelle
- Parmesan grated to serve
Directions
- Put the onion, celery, carrot and garlic into a food processor and blitz to a fine pulp
- Heat the oil in a saucepan and fry the cubed pancetta until beginning to crisp
- Add in the vegetable pulp and fry for 10 minutes
- Add the minced meats and stir, breaking them up as they brown
- Spoon in the caramelised onion chutney, Marsala, puree, tomatoes, lentils and water and bring the pan to the boil
- Cover with the lid and simmer the ragu for 20 minutes, stirring occasionally
- When the meat sauce is nearly ready, cook the pasta according to the packet instructions, until al dente
- Drain the pasta and stir through the ragu sauce
- Sprinkle over a good grating of parmesan and serve
