A simple ragu which I use for Bolognese and Lasagne.
- Carbohydrate 15.35631 g
- Cholesterol 94.6666666666667 mg
- Fat 31.5844483333333 g
- Fiber 2.87955001439651 g
- Protein 25.1206016666667 g
- Saturated Fat 10.9300191666667 g
- Serving Size 1 1 Serving (335g)
- Sodium 389.680333333333 mg
- Sugar 12.4767599856035 g
- Trans Fat 4.30566366666667 g
- Calories 444 calories
Step-by-step
- Heat the olive oil in a large saucepan over a medium heat.
- Add in onions and garlic and fry until softened.
- Add in the beef and fry until browned.
- Add the chopped tomatoes, tomato puree, oregano & basil and season with salt and pepper to taste.
- Simmer over a low heat for around 30-40 minutes.
Ingredient lists rarely disclose how a sauce behaves after twenty-four hours in cold storage, often leaving cooks unprepared for a layer of solidified fat upon thawing. Lean beef mince still releases rendered lipids during the browning phase, which must be partially drained if the sauce is destined for the freezer; excess fat separates and turns grainy when subjected to sub-zero temperatures. Ensuring the saucepan stays at a gentle bubble rather than a violent boil during the thirty to forty minute simmer prevents the tomato solids from scorching against the base of the pot.
Freezing this ragu successfully requires cooling the batch to room temperature within two hours before transferring it to airtight containers, where it maintains optimal quality for up to three months. Reheating frozen portions demands low heat and a splash of water to reconstitute the emulsification, since freezing breaks the initial bond between the tomato liquids and the meat proteins. High heat applied directly to frozen sauce will scorch the bottom long before the center thaws completely.
Dietary adjustments are straightforward without altering the core method. Replacing the beef with finely textured textured vegetable protein or finely minced mushrooms requires reducing the initial olive oil by half, as plant-based alternatives absorb less fat during cooking. Conversely, adding pork mince at a one-to-one ratio with the beef requires extending the browning phase by five minutes to render the heavier pork fat fully.
Testing this formulation reveals that dried herbs like oregano and basil lose their aromatic potency if added at the very end of cooking, which is why incorporating them alongside the canned tomatoes allows their fat-soluble compounds to diffuse properly throughout the meat.
