Our very own variation of the classic Bolognese sauce! Originally coming from Bologna in northern Italy, ragu is a meat sauce typically served with pasta, containing ground beaf, tomatoes, vegetables, herbs and spices. Just like the French ‘ragout’ (a main-dish stew slow-cooked over low heat) the name comes from the word ‘ragoûter’ which translates ‘to revive the taste’ or ‘to stimulate the appetite’.
We’re reviving the taste by adding apples to our ragu, along with a bunch of fresh herbs like basil and mint. A lovely dish for the whole family, you can serve the ragu by itself, on pasta or rice, or in a wrap. The speed that my son wolfes down his portion testifies that this truly is a rockstar ragu!
Recipe tips
To save time, I use the food processor to chop all the vegetables. If you don’t have one at hand, grate both carrots and apple and chop the onion in fine pieces.
Ingredients
2 medium carrots
1 apple, peeled and cored
1/2 yellow onion
2 tbsp oil
500 g (2 1/2 c) diced tomatoes (fresh or canned)
500 g minced meat
1/4 tsp oregano, fresh or dried
1 tbsp fresh basil, chopped
1 tbsp fresh mint, chopped
Black pepper to taste
Method
1. Place carrots, apple and onion in a food processor, using the S-blade, and blend for 10 seconds until chopped in small pieces.
2. Heat oil in a pan and fry carrots, apple and onion mix for 5 minutes.
3. Add minced meat and fry for 5 minutes, stirring regularly.
4. Add diced tomatoes and let simmer on low heat with a lid on for 10 minutes.
5. Add herbs and pepper, stir in and serve.
6. Freeze leftover ragout in individual portions for later use.
Preparation: 5 min | Cooking time: 20 min | Servings: 5-7
