Delicious UK - (09)September 2020

Oven-bakedrag•
SERVES6.HANDS-ONTIME 30 MIN,
OVEN TIME 2½ HOURS

MAKE

AHEAD

Starttherecipeatleast
3 hoursahead.Theragù
reheatswellandwillkeep
inthefridgeforseveraldays.
Freezeina sealedcontainerforup
to3 months,thendefrostbefore
reheatinguntilpipinghot.

FOOD

TEAM’S

TIP

Addingthebutterattheend
givestheragùa smooth
richness,butif you’re
worriedabouttheextracalories
(116kcals per serving), leave it out.

• 4 tbspoliveoil


• 500gmixoffree-rangeBritish
  porkandvealmince(youcan
  swapvealforbeef mince or just
  useallpork)


• 4 tbsptomatopurée


• 1 fennelbulb,finely chopped,
  frondsreserved


• 1 celerystick,finelychopped


• 1 carrot,finely chopped or
  grated


• 1 onion,finelychopped


• 2 garliccloves,bruised with the
  sideofa knife


• 2 bayleaves


• 1 tspfennelseeds,plus½tsp
  extra,toastedina drypan, to serve


• 165mldrywhitewine


• 3 x 400gtinschoppedtomatoes


• 100gunsaltedbutter,cubed


• 500gdriedfettuccine(orother
  driedpasta),cookedaccording to
  thepacketinstructions


• Finelygratedparmesantoserve


• Handfulfreshflatleaf parsley to
  serve (optional)

YOU’LLALSONEED...

• 30cmshallowflameproof
  casseroleorovenproofsaucepan
  (with a lid) – about 2.5-3 litres

1 Heattheovento160°C/140°Cfan/
gas3.Heathalftheoilinthe
casseroleorsaucepanovera high
heat.Addtheminceandcook,
breakingupthemincewitha
woodenspoon,for5 minutesoruntil
browned.Addthetomatopurée,
then cook, stirring occasionally, for

2 minutes.Transferthemince

mixturetoa plateandsetaside.

2 Heattheremainingoilinthe

mincepanovera highheat.Addthe

fennel,celery,carrot,onionand

garlic,bayleavesandfennelseeds,

thencook,stirringoccasionally,for

10 minutesoruntilthevegetables

havestartedtosoften.

3 Returnthemincetothepanalong

withthewine.Bringtotheboiland

cookfor1 minute,thenaddthetins

oftomatoesandbringtoa simmer.

Cover with the lid, then put in the

ovenfor2½hours,stirringhalfway

through,untilthemeatistender

andthesauceisrichandthick.

Whilehot,stirinthecubed butter

untilmelted(seetip).

4 Dividethecookedpastaamong

bowls.Spoonovertheragù,then

scatterwiththereservedfennel

fronds,extratoastedfennelseeds,

parmesanandparsleytoserve.

PERSERVING712kcals,29.8gfat

(12.7gsaturated),30.4gprotein,

71.4gcarbs(12.5g sugars), 0.2g salt,

7.9g fibre

Adeeply

comforting ragù

deliciousmagazine.co.uk 29

family favourites.