Nonna's Ragu

Updated at: Wed, 24 Apr 2024 15:10:53 GMT

Step 1

Turn your pot on medium low heat and add oil

Step 2

Once oil is hot, throw in your onion, garlic (which should now be crushed and cut in half), chilli flakes, and pepper

Step 3

Cook until garlic is fragrant, and onions are translucent. Then remove the garlic chunks.

Step 4

Add your ground meat and stir until it's fully cooked. I also add a bit of salt here as well, but will add more later.

Step 5

Add your crushed san marzano tomatoes (or passata) and your tomato paste then stir it in.

Step 6

Add your chopped herbs and mix (oregano, parsley, basil are the usual, but no need to get all 3)

Step 7

Turn heat to low and let simmer with the lid partially on to slowly reduce the sauce

Step 8

Keep an eye on the sauce and stir occasionally. Usually takes an hour but it all depends on how much tomato sauce you added.

Step 9

Once the sauce is starting to look like it's getting to be more clumpy rather than saucy, start boiling your water. Add salt and pasta to the water once it does.

Step 10

When your pasta is nearly done, your sauce should look almost like a ground beef tomato paste (but its ok if it hasn't reduced that much). I'll add a picture next time to show you. At this point, add a bit of pasta water into your sauce to rehydrate it slightly.

Step 11

Next add your butter and stir it in as it melts

Step 12

Add salt to the sauce to taste

Step 13

Next strain the pasta and return it back to its empty pot that used to be water.

Step 14

Scoop some of your sauce into the pasta and stir it in. It should be enough sauce to coat all the pasta, but you will be adding more later.

Step 15

Next plate the pasta, and scoop some leftover sauce on top.

Step 16

Grate your favourite cheese on top. I prefer parmigiano reggiano, but if you like pecorino that works too.

Step 17

Enjoy!

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