Ragù sauce made with passata
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
5h 20 min (COOK TIME: 20 min / PASSIVE TIME: 5h)
extra virgin olive oil
small onion finely chopped
small celery, finely chopped of fresh basil
pork spare ribs
large pork and fennel sausages
Mutti tomato paste
good quality red wine
400 g Mutti passata
salt and pepper
pecorino for grating
Fresh Macaroni or 400 g dried pasta
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Ragù sauce made with passata: Method
- Heat half the extra virgin olive oil in a large, ovenproof saucepan. Add the beef cheeks, ribs and sausages and fry for a few minutes, turning, to brown well. Preheat your oven to 140°C.
- Remove meat and set aside. Add the remaining olive oil followed by the onion, celery, bay leaves and cook until softened.
- Add the meat back into the pot followed by the tomato paste. Cook for about 1 minute then add the red wine, cook for a few minutes until the liquid has reduced slightly by half.
- Add the passata to the pot and bring to the boil, then reduce the heat. Place lid on top of the saucepan and cook in the oven for 5 hours. Every hour remove lid and give it a stir. If you see the sauce become dryer, lower the temperature.
- Once cooked,lLift the meat out of the pot onto a serving plate and keep warm.
- Cook fresh pasta in salted boiling water for about 2 minutes. If using dried pasta cook according to the instructions. Add the cooked pasta to the sauce and stir together to coat all the pasta. Season with salt, pepper and add fresh basil. Add half the grated pecorino and mix well.
- To serve, ladle the pasta into four serving bowls, top with some of the meat and more pecorino if you wish.