Recipe: Slow-cooked three-meat ragout

By , 23 May 2017

Slow-cooked three-meat ragout

Serve with Morgenster 2011.

Something to ward off the winter cold.

Serves 4

olive oil, for frying
1 onion, finely chopped
2 cloves of garlic, crushed
1 leek, finely sliced
2 carrots, finely diced
2 celery sticks, finely diced
250g beef mince
100g pork mince (can use pork sausages)
100g lamb mince
3 tbsp (45ml) red wine
2 tbsp (30ml) milk
2 cups (500ml) tomato passata
salt and freshly ground black pepper
400g Penne Pasta

Preheat oven to 120°C.

Heat a large frying pan with a little olive oil and gently sauté onions, garlic, leek, carrots and celery until soft and translucent. Increase heat and add beef, pork and lamb mince stirring until well browned and until all liquid has evapourated. Pour in wine and milk and allow to cook for five minutes. Stir in passata and season with salt and freshly ground pepper.

Pour mince into a casserole dish, cover with the lid and cook in the oven for about 3-4 hours or until ragout is meltingly tender.

Bring a pot of salted water to the boil and add penne. Cook as per packet instructions or until pasta is al dente.

Spoon ragout over penne and serve immediately with freshly grated Parmesan.

Wine pairing:
Big flavours in the dish so a big wine is required – any full-bodied red will do.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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