Arrabiata Ragu

Arrabiata Ragu

Posted byCookingAtTheCrowleysPosted inMeal RecipesRecipesEditArrabiata Ragu

Arrabiata is Italian for “Angry Pasta” whilst “Ragu” translates to what the British know as Bolognese. Arrabiata is typically served as a basic sauce to accompany Penne Pasta. The flavour does give a heat which varies in the taste of whoever is cooking it. I’ve had Arrabiata that could easily dissolve my stomach lining however, like curries I prefer to taste the balance of flavours that the herbs and spices bring. This recipe gives a comfortable warmth without melting your eyes and flaying your nostril hair.

Arrabiata Ragu

This image has an empty alt attribute; its file name is 20210503_200150.jpg

250g Minced Beef

3 Tomatoes

1 Tin of Chopped Tomatoes

1 x 500g Carton of Passata

2 Chilli Peppers

1 Large Courgette

1 x 300ml container of Passata

A handful of Basil

1 Large Onion

3 Cloves of Garlic

Olive Oil

Pasta (Ideally Linguine but regular dried Spaghetti will do the job)

Method

  • Top and Tail your onion, followed by finely chopping it.
  • De-skin the Garlic and finely chop.
  • Finely chop the Chilli’s (Personally, I prefer to take the seeds out as they give the most heat, I have a preference of flavour over a trial of manhood)
  • Chop up your tomatoes, sun dried tomatoes, some of the basil and courgette (Again, as a personal preference, I like my veg chunky and substantial, however, if you are catering for picky eaters, chopping them finely will allow you to sneak some extra vitamins into someone’s day, even if they are 18 and claim to be a worldly wise adult)
This image has an empty alt attribute; its file name is 20210503_201613-1.jpg
  • Add a little oil to your frying pan and fry the minced / ground beef. Once cooked transfer to a colander. Boil a full kettle of water and rinse the excess fat off cooked beef and leave to drain. Wipe out most of the fat from the pan, leaving some for the next step.
This image has an empty alt attribute; its file name is 20210503_202402.jpg
  • Take a tablespoon of the prepared garlic, chilli and onion and add to the pan, mix with the remaining fat and add a splash of Olive Oil for a base.
This image has an empty alt attribute; its file name is 20210503_202806.jpg
  • Now add your chopped and sliced vegetables and cook over a medium heat giving them about 5 minutes to absorb the base sauce.
  • Add a tin of chopped tomatoes and a carton of passata and stir until the veg in evenly distributed among the sauce.
  • Now add your now, reduced fat and cholesterol beef, stir, cover, and simmer.
This image has an empty alt attribute; its file name is 20210503_203921.jpg
  • Boil a kettle full of water and add to a pan with some salt. Grab a sturdy handful of dried spaghetti, twist the pasta, place in the water and release so it fans out. As the Pasta softens it will slip into the pan, cooking properly without needing to break it.
This image has an empty alt attribute; its file name is 20210503_202656.jpg
  • Simmer for 10 minutes. Drain pasta in the colander and drizzle a glug of olive oil over it and some black pepper. Shake in the colander and serve. Adding a healthy dollop of sauce on top and garnish with a few basil leaves.
This image has an empty alt attribute; its file name is 20210503_205344.jpg
  • Sit Down and enjoy with your best mate
This image has an empty alt attribute; its file name is 20210503_203936.jpg

Published by Cooking At The Crowleys

I love cooking, photography and live on a tight budget. Good, tasty and occasionally nutritious food need not cost a fortune. Join us on a journey to expand your skills and food experience. You might even enjoy it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: