Simple Way to Prepare Speedy John’s Ragu Sauce
Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, John’s Ragu Sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
John’s Ragu Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. John’s Ragu Sauce is something that I have loved my whole life. They are nice and they look fantastic.
Many things affect the quality of taste from John’s Ragu Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare John’s Ragu Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make John’s Ragu Sauce is 6-8 servings, according to appetite. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook John’s Ragu Sauce estimated approx 2 – 2 1/2 hours.
To begin with this particular recipe, we must first prepare a few components. You can have John’s Ragu Sauce using 15 ingredients and 13 steps. Here is how you cook it.
Like Lord Lambton’s fabled Worm, this recipe “grew and grew”. Over 50 years ago a friend cooked me so-called Spag Bol, a relative rarity in the early 1960’s. Later in Bologna I learned that such a dish does not exist! I was, however, very pleased to learn that celery, which I’d used for years, is actually a normal part of the Ragu made in Bologna.
My recipe has been extended to incorporate a high proportion and variety of vegetables, plus an awful lot of paprika. Always best to add part only of any spices and taste before adding the rest.
I make it with either beef, as traditional, or with turkey, the latter offering an alternative to beef for those who can’t eat that meat. Clearly, which meat you use affect the taste but it’s good either way. I’ve tried using lamb mince but it always seems too greasy for this dish. It’s designed for pasta but is also great on a baked potato or as a lasagna base.
This dish bulks up well so the quantities can be proportionately increased. I mostly make double or treble the quantities and freeze portions for later.
Prep time is 15-20 minutes; I cook this low and slow so takes 2-2 1/2 hours. After the initial 20 or so minutes, it more or less takes care of itself. There are 8 x 300g Ragu portions.
The recipe has become quite veg-heavy in recent years as eating habits have evolved. The vegetables can be reduced or increased to suit individual tastes. The carrots add a distinguishing character and the dish changes if omitted.
Ingredients and spices that need to be Make ready to make John’s Ragu Sauce:
- 500 gm either Beef or Turkey mince. Low-fat versions are readily available
- 2-4 medium/ large Onions, finely chopped
- 4-5 cloves Garlic, finely chopped
- 250-350 gm Mushrooms, sliced
- 2-3 sticks Celery, sliced
- 3 medium/large Carrots, peeled and sliced but not too thinly
- 2-3 Peppers, deseeded and sliced. Any colour you like but I usually use one red and one green but often yellow as well
- 3 x 400 gm tins Chopped Tomatoes
- 100-150 gm Paprika
- 1 tsp Cayenne Pepper
- 1/2 tsp dried oregano
- 1 tsp Sumac (optional)
- 1 good pinch Salt
- 1 tbs Olive Oil
- 1 knob Butter
Steps to make to make John’s Ragu Sauce
- Melt the oil and butter in a large saucepan. I find large Le Creuset casserole dishes ideal
- Soften the onions on a medium to high heat, adding the garlic after 2 minutes. Occasionally gently stir.
- When onions and garlic softened, add the celery and continue on a medium to high heat until the celery is softened, gently stirring but not too often
- Add the peppers and continue frying for 2-3 minutes.
- Add the mushrooms and continue cooking on a medium heat for another 3-4 minutes, stirring frequently. Add a little more butter if, but only if, needed to avoid burning.
- Turn the heat up slightly and add the mince, stirring briskly to brown.
- Then add the carrots followed by the tomatoes, stirring as you do so. Rinse the bottom of the tomato tins in water to get the contents fully out but don’t add too much extra liquid.
- Add half of the paprika whilst continuing to stir, also salt and the cayenne pepper and oregano. Also the optional sumac.
- Add a little more paprika, cover and bring to the boil.
- Turn the heat down and simmer gently for about 2 hours. Stir from time to time (I do so about every 30 minutes). Add a little water if necessary to avoid sticking or burning but that shouldn’t really be necessary.
- Here’s the good bit. When you do your first stirring, have a taste and add the remainder of the paprika unless it’s already strong enough for you. You can of course add more if you’re a paprika addict! A little more chopped garlic can be stirred in as the cooking proceeds if your tasting suggests so but be cautious as this “brew” matures as it cooks.
- When it’s cooked to your satisfaction, serve with the pasta of your choice or a baked potato and grated Parmesan cheese.
- The recipe should give you 4 generous helpings but it can easily stretch to 6. This Ragu freezes well and the flavours will become a little more pronounced. Indeed, even 24 hours in the fridge will make any leftover sauce seem slightly stronger.
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So that’s going to wrap it up with this special food Easiest Way to Make Quick John’s Ragu Sauce. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!