Traditional Italian Ragu

Cooking Process

1. Heat the butter & olive oil in a pan until the butter starts to foam. Then add the Legghorn mince & stir to break up. (Do not add too much to the pan.) Repeat until all the Legghorn is browned.Then add the red wine, chopped tomatoes, salt, sugar & the Thai fish sauce (if using).
2. When the mince is well browned, remove and place in a colander. Keep the fat from browning in the pan & add the carrot, celery, onion & peppers (if using). Cook the vegetables, stirring until they are soft and brown.
3. Add the garlic and tomato puree & keep cooking for 3-5 minutes. Return the browned mince to the pan.
4. Add the chicken stock cube, chopped herbs & stir to combine well.
5. Add the milk (if using) to the pan & stir well to ensure it is thoroughly mixed.
6. Cover the ragu with either greaseproof paper or a tight lid & cook for 2-3 hours ideally (or until reduced to your desired consistency.) The cooked ragu should be deep in colour, deeply flavoured & thick.
7. Add the double cream & stir well to create a homogenous mix. 
8. Place the finished ragu into containers to cool.