Pasta Ragu

Serves: 3
Active cooking time: 30 min


• 400g minced meat. I prefer pork, but beaf or a mix would work as well.
• 1 large onion, finely chopped
• 3 stalks of celery, finely chopped
• 2 carots, 1 if it is large, finely chopped
• 4 cloves garlic, finely chopped or grated
• 1 tbs tomato puree
• ca 2 dl chicken stock
• 1 tbs corn or potato flour
• 1/2 ts basilikum
• 1/2 ts Gastromat (can be skipped)
• 1/2 ts sugar
• 1/2 ts Herbs de Provence
• 1/2 ts salt Tagliatelle pasta for 3 people
• Flavourful olive oil
• Parmesan cheese for topping


Heat up a frying pan and cook the onion, sugar, carrots and celery about 3 tbs olive oil. Cook until the onions start getting translucent.

Stirr often and make sure it doesn’t get dry by using a lid when you are not stirring. Add the minced meat and the garlic and chop the meat into little bits.

Add the spices (basil, Gastromat, Herbs de Provence and salt). Stirr it in and cook until the meat had gone brown.

Add the rest of the vegetables, the chicken stock and the tomato puree. Mix 1 tbs corn flour into a little cold water (1/2 dl) and add it to the pot. Boil on a medium heat for about 10 min with a lid on. Stirr occasionally to make sure nothing sticks to the bottom. How watery the ragu is at this point depends on how much water is in the meat. If it gets too liquidy boil it without the lid for a bit. If you want more sauce then add some more cold water (or stock) with a little bit of corn flour to thicken it up.

Serve with freshly boiled pasta (I prefer tagliatelle) and parmesan cheese.