Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, very rich easy ragu. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Very Rich Easy Ragu is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Very Rich Easy Ragu is something that I’ve loved my whole life.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook very rich easy ragu using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Very Rich Easy Ragu:

1. Make ready 500 g Good Quality Beef Mince
2. Prepare rapeseed oil to cook with
3. Prepare 1 sml red and 1 sml brown onion
4. Prepare 1 sml courgette
5. Take 2 sml carrots
6. Take 2 fat garlic cloves
7. Make ready 1/2 tsp thyme
8. Make ready 1/2 tsp chilli powder
9. Make ready 500 ml passata
10. Take 200 ml milk
11. Take 200 ml beef stock
12. Make ready 1 tsp marmite
13. Prepare few dashes worcestershire sauce
14. Get I serve with parpadelle and parmesan but any pasta will do

This is a recipe with Beef, Pork and is perfect for Dinner. Ragu instead encompassed the rich meat stock flavours complimented by red wine, and is the delicious core of the traditional Italian lasagne. Carbonara is another classic spaghetti dish very typically associated with Italian cooking and eaten around the world. Meaning pregnant, derived from the ever popular euphemism for said word: preggo, which to many sounds suspiciously like a certain brand ragu.

Instructions to make Very Rich Easy Ragu:

1. Finely dice the onions, carrots, courgette and garlic.
2. Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl.
3. Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme.
4. Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes.
5. Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce.
6. I serve with parpadelle and a good helping of parmesan.

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