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Quick ragout

quick ragout

A quick ragout? It exists! Still giving credits to traditional ragout that requires hours of slow cooking and are delicious, let’s consider this alternative that is really good and is ready in just 20 minutes (time needed to prepare pasta from boiling water to cooking time).

I made a couple of changes in chef Berton recipe, adding more tomato because even if I love meat, I like it covered with tomato when it relates to the ragout.

I have prepared this quick ragout many times since I saw this recipe for the first time, last Spring. I admit Summer warm weather kept me far from the computer and I am now publishing the recipes I tried lately. As always, I post the ones we liked and that I use to repeat, just like sharing my personal recipe book with you.

Ingredients (for 3/4):

  • 0.8 lbs pasta of your choice
  • 0.88 lbs minced beef
  • 0.88 lbs tomato puree
  • Grated lemon zest from 1 lemon
  • 0.22 lbs carrot cut into small cubes
  • 2 minced shallots
  • 1 garlic clove (entire)
  • 1 glass red wine
  • rosemary
  • 4 basil leaves
  • 2 sage leaves
  • Extra virgin olive oil
  • salt



  1. Put abundant water to boil
  2. Cook meat with a thread of extra virgin olive oil until lightly roasted.
  3. Add cubed carrot, shallots, and garlic. Mix well.
  4. Add wine and let it evaporate.
  5. Add basil, rosemary, sage, tomato puree, and grated lemon zest.
  6. Cook in medium gas for 15 min.
  7. In the meanwhile add salt to boiling water and cook pasta following package instructions.
  8. Dress your pasta with ragout and serve with grated Parmesan cheese.
  9. Buon appetito!

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