Pasta With Beef & Mushroom Ragu


I hadn’t cooked pasta for a little while so I decided to cook Beef & Mushroom Ragu that a friend of mine taught me.  I probably have changed some of the recipe because I’ve cooked it uncountable times.  Sautee garlic, shallots (or onion), then add mince beef (small quantity), red wine, dried porcini (after soaking), lots of fresh mushrooms, red wine, tinned tomato, water, a little ketchup.  Today, I used 300g of beef and 1 pack of button mushrooms and 1 pack of Portobello mushrooms and 2 tins of tomatoes – it makes 5 or 6 portions.  I totally forgot to add red wine today so I added about half a cup after I added water (I usually add about 2 cups of red wine and reduce before adding water) but I did cook it longer until it was nice and thick so it was still very good.  Some grated Parmesan cheese on top.  (I also added some chilli flakes today to make it a little spicy.)

パスタは、Jamie Oliver のほうれん草入りタリアテッレを使ってみました。分厚くてもちもちとした食感の生パスタっぽいパスタです。

For the pasta I used Jamie Oliver’s Tagliatelle with Spinach.  It’s quite thick and has a little chewy texture.


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