We all have our comfort foods. Those few dishes that never fail to make you feel better, the dishes that put a smile on your face no matter how rubbish your day has been.
Whilst most of my comfort foods are Malaysian/Chinese, I do have a few non-Malaysian ones – and ragu is one of them. My take on ragu is by no means authentic, but it is the way R and I like it.
Someone on instagram asked me for this recipe, so I thought I might as well post it here. A blog post is long overdue anyway!
I used a mix of pork & turkey this time around, but alternative meats include beef, lamb, wildboar, or even duck. I tend to use two types of meats, as I find it gives that little something extra to the dish.
Do note that this recipe makes a fair bit of ragu – I always cook with the aim of having leftovers (hello, packed lunch!), plus meat usually comes in 500g packs. The recipe is easily halved though. Also, amounts for seasonings are approximate: please taste as you go along!
Pork & turkey ragu
Serves 4-6, generously!
- 500g minced pork
- 500g minced turkey
- 1 onion, diced finely
- 3 cloves garlic, diced finely
- 250g chestnut mushrooms, diced/sliced finely (optional) – sometimes I use carrots
- 3 tbsp red wine
- 2 x 400g cans chopped tomatoes
- 3 tbsp Worcestershire sauce
- 1 tbsp sugar (I use castor sugar)
- 4 small bay leaves
- Salt and pepper, to taste
1. Heat some oil in a large pan (one that has a cover – you will need this later), over high heat. Fry the chopped onions and garlic for several minutes, until they become fragrant.
2. Add the pork and turkey mince to the pan, and fry until lightly browned.
3. Add the chopped mushrooms to the pan (if using), and fry for a minute or so until they shrink slightly.
4. Add the red wine to the pan, and stir for 1 minute.
5. Add the sugar, Worcestershire sauce and chopped tomatoes to the pan. Bring the sauce to a boil.
6. Once the sauce is bubbling, turn down the heat to low. Add the bay leaves, salt and pepper to the pan. I’d advise underseasoning with salt/pepper at this point – it’s very easy to add more salt, but very much harder to save a dish that is too salty!
7. Cover the pan, and simmer on low heat for at least 1 hour, until the oils float to the surface of the sauce.
8. Taste and add more salt/pepper as needed. If the sauce is too wet for your liking, you can leave it to simmer for a further 10-15 minutes, uncovered.
9. Serve with a carbohydrate of your choice – pasta, rice, couscous, polenta, freshly baked bread… it all works! In the photo above, I served the ragu with some pappardelle.