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Bone Broth Ragu

Bone Broth Ragu

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Bone Broth Ragu

A classic dish that’s an absolute crowd pleaser every time. This Ragu will feed around 10-12 people with pasta and a side salad. It’s a brilliant way to entertain and brings the amazing heath benefits and flavours of the Mitchell's Bone Broth, seasoned to perfection with Pepper and Me Man Grind.


1.5 / 2 kg of Assorted Meat
2 Carrots
2 Onions
8 Cloves Garlic (crushed)
2 Cans Cherry Tomatoes or Chopped Tomatoes
1/2 Cup Tomato Paste
Olive Oil
Man Grind
2 Sprigs Rosemary
1/2 Cup Red Wine
750ml Mitchell's Man Grind infused Bone Broth (30g Powder, 750ml Water)



For this dish we used a kitco oval casserole, this makes a big batch, you can half the recipe for a small quantity.


Using a food processor finely chop onion, carrot and celery set aside.


Season assorted meat well with man grind and brown pieces in a cast iron pan with a good drizzle of olive oil. Remove from the pan and continue until all the meat is brown. Do this in batches.


Add some more olive oil to the pan and add chopped garlic, onion, celery and carrot. Sauté for a few minutes.


Add bone broth to deglaze the pan, cook off for a minute.


Add canned cherry tomatoes, rosemary and tomato paste to the dish and return the meat to the pan. Top with beef stock and lots of chopped parsley.


This needs 3.5 to 4 hours at 160 C fan bake, covered. It needs to be cooked low and slow until the meat is falling apart.


Remove from the oven and remove the meat from the sauce, place in a large board and shred the meat.


Return the shredded meat to the sauce. If it feels too dry you can add a touch more wine or stock to rehydrate it slightly, around 1 cup.


Serve tossed through pasta of your choice. We love egg pappardelle and finish with a generous grating of Parmesan.

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