Ragout sauce

Ingredients (for 16 servings):

  • 1 kilo beef special minced meat
  • 6 onions
  • 3 big carrots
  • at least 6 big cloves of garlic
  • 2 packets of tomato puree
  • 5 tablespoons of olive oil
  • salt
  • pepper
  • butter


Clean the onions and the carrots and chop them into little pieces. Heat up the olive oil in a big pan. Fry the minced meat in the oil until it is evenly done on all sides. Make sure to pluck it into little pieces. Once the meat has changed color, add the onions and keep on frying until the onions brown a little bit. You need a bit of roasted aroma in your ragout. Then add the chopped carrots, the tomato puree and the cleaned and smashed garlic.

Cover everything with water and simmer over a low flame at least for one hour. If you like you can add a dash of red wine. Add some water when it is needed. The final sauce should not be liquid at all but have a rather creamy texture. Shortly before the ragout is cooked, add salt and pepper according to taste and about 3 table spoons of butter. Let the sauce cool down and fill it into containers.

In Greece they add 2 sticks of cinnamon and 4 cloves to the above mentioned amount of sauce. This gives a slightly different taste which is typical for Greek cuisine. My men don’t like it, but try and taste…

Mix boiled pasta with the ragout and serve with grated Parmiggiano or Grana – the cheese is absolutely necessary for this dish. Without grated cheese pasta with ragout simply does not taste like the real thing.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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