The secret to a great ragu is, the longer you leave it to simmer over a low heat, the better it tastes. If it gets too dry just stir in some water. This freezes well, so double up and save for a rainy, hungry evening.
2-3 tablespoons olive oil
1 onion, peeled and diced
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, crushed
500g (1 lb) minced beef (ground beef)
500g (1 Ib) minced pork
400ml (1 2/3 cup) red wine
600g (21 oz) tin chopped tomatoes or passata
2 tablespoons tomato purée
2 teaspoons dried oregano
1 teaspoon freshly grated nutmeg
sea salt and freshly ground black pepper
Recipe taken from Clodagh's Kitchen Diaries, published by Kyle Books. Photograph by Kate Whitaker.