Sunday Evening Ragù

Name: Sunday Evening Ragù
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g beef mince; 2 carrots; 2 stalk celery stalk; 1 onion; 2 tbsp olive oil; 200 ml red wine (dry); 800 g tinned chopped tomatoes; salt and pepper; 400 g tagliatelle

Slow-braised until the kitchen smells like Italy.

Prep: 30 min
Cook: 3 h
Cooked by: [Name 1] & [Name 2]
Date: 18 October 2026

Method

Finely dice the onion, carrots and celery and sweat them slowly in the olive oil.
Add the mince and brown it well until it is crumbly.
Deglaze with the red wine, add the tomatoes and simmer over a low heat for 3 hours. Season with salt and pepper to taste.
Cook the tagliatelle until al dente and toss straight away with the ragù.

Sunday Evening Ragù

Method

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