Ingredients

Ragu:

4tbsp vegetable oil

150g diced pancetta (or smoked bacon lardons)

750g lean minced beef

2 large carrots (diced, small cubes)

2 sticks celery (diced, small cubes)

1 large onion (finely chopped)

1 green chilli (finely chopped)(optional)

10 plum tomatoes (halved)

1 and half cups red wine

1 cup milk

beef stock

4tbsp tomato ketchup (good quality)

1tbsp worcester sauce

salt & pepper (to taste)

Chilli Flakes (optional)

Garnish:

Handful Fresh Basil (chopped)

Preparation

  1. Heat 1tbsp oil in a heavy based saucepan and add pancetta once hot.
  2. Fry pancetta for approx. 1 minute then remove from pan and put to one side.
  3. Heat pan and add 2tbsp oil, then add carrots, celery, onion and chilli fry for 2 minutes on a medium heat.
  4. Add tomatoes to the pan and fry for about 10 minutes (until all vegetables fully softened)Careful Not to burn them!
  5. Remove vegetables from pan.
  6. Add 1tbsp oil to pan and brown mince fully. Drain off excess fat once you have done this.
  7. Add pancetta and vegetables back to the pan. Now add the red wine, milk, ketchup, worcester sauce and half a cup of stock. Bring to the boil.
  8. Once boiling reduce heat and cover. Simmer for 90 minutes stirring occasionally adding some water or stock if it begins to dry out.
  9. After this season with salt and pepper to taste. I like to add some chilli flakes for extra heat!
  10. If still to wet remove lid and simmer until liquid has reduced.
  11. Garnish with fresh basil and serve!