A simple ragu for 4
* olive oil * 1 onion * 2 cloves of garlic * 3 bay leaves * a sprig of fresh rosemary * 500g minced beef from Jane Cooper (delicious melt in the mouth stuff) * 1 tin of tomatoes * a good bowl full / 10 or 12 (?) home grown or Old Farm Shop tomatoes – puree these up with a food processor or a ‘wand’ * salt and fresh black pepper * a block of parmesan cheese for grating
Peel & chop the onions and garlic finely. Heat a saucepan big enough to hold all your ingredients. Add a splash of olive oil with the onion and the garlic and cook slowly for about 10 minutes until soft and lightly coloured.
Add the bay leaves and the rosemary, the beef and the tomatoes. Stir well and bring to the boil. Turn the heat down and simmer gently for 2 hours with a lid on.
If after an hour and a half your sauce is still very liquid, take the lid off to reduce it down. If the sauce starts to stick at all add a splash of hot water and stir well.
Season with salt and fresh black pepper. Take out the bay leaves and rosemary.
Cook up some big pasta of your choice or thick spaghetti, add to the sauce with a splash of olive oil and serve with loads of freshly grated parmesan.