All recipes

Molino kitchen journal

Slow Sunday Ragù

A deeply savoury family ragù, made patiently and served generously.

2 hr 30 min 6 people Weekend project
Slow Sunday Ragù

Method

Cook with patience

  1. 1

    Cook finely diced onion, carrot and celery slowly in olive oil until soft and sweet.

  2. 2

    Brown the beef, then add wine and allow it to reduce completely.

  3. 3

    Add passata, a splash of milk and enough water to keep the sauce loose. Simmer gently for two hours.

  4. 4

    Toss fusilli in the ragù with a little pasta water. Serve with Parmigiano and a long Sunday lunch.