Freeze in one batch or portions, so that after a long day, all you need to do is cook pasta and reheat the ragu for a hearty, soul-warming meal.
- Heat the oil and butter in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until the onion is soft but not coloured. Freeze in one batch or portions, so that after a long day, all you need to do is cook pasta and reheat the ragu for a hearty, soul-warming meal.
- Add the mince and salt and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince just changes colour. Stir in the wine. Increase heat to medium-high. Simmer for 12 minutes or until the liquid has almost evaporated.
- Add the milk. Reduce heat to medium. Cook, stirring, for 10 minutes or until the liquid has almost evaporated. Add the tomato and stock. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 11/2 hours. Taste and season with salt and pepper. (To freeze, see tips)
- Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Divide the pasta among serving bowls and top with the ragu. Sprinkle with parmesan to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set