Beef Ragu
The fusion of these ingredients creates a hug from the inside
Ingredients
- 1 tbsp Olive Oil
- 1 Onion
- 1 Large Carrot or 2 Medium
- 1 Cloves Garlic
- 500 grams Beef Mince
- 2 Tins Chopped Tomatoes
- 3 tbsp Tomato Puree
- 300 ml Beef Stock
- 100 ml Red Wine This can be optional
- 2 tsp Italian Herbs
- 2 tbsp Honey
- 1.5 tbsp Tomato Ketchup
- Dash Worcestershire Sauce
Instructions
- Peel the Onion, Garlic & Carrot.Finely chop the Onion, grate or finely chop the Garlic and finely dice the Carrot.
- Heat the Oil in a large pan. One that has a lid.
- Put the Onion and Carrot in the pan and sauté over a medium heat for 8-10 mins, until softened and starting to colour. Stir the Garlic through the Carrot and Onion.Add in the Mince and breaking up any clumps of meat until all browned.
- Add the wine (if using) and turn up the heat to boil off most of the alcohol.Reduce the heat and add the Chopped Tomatoes, Tomato Puree, Beef Stock, Italian Herbs, Honey, Ketchup & Worcestershire Sauce.Bring to a boil then cover with a tight fitting lid and simmer for an hour – an hour and 20, until the sauce has thickened and the meat is tender and carrots are tender.
- Taste and add Salt and Pepper to your personal palate.Remove the lid and simmer for a further 15-20 mins until you have your required consistency.
Notes
This sauce taste even better after spending a night in the fridge and being reheated, it also freezes beautifully.
If you have leftover Ragu and pasta why not tip is all into a dish and top with breadcrumbs whizzed with garlic, parsley and parmesan and create pasta bake – another meal for another day stashed in the freezer for those days you just can’t face cooking.
LEFTOVERS TIP
When cooking for two, I use half for a Bolognese and half for a lasagne.If you have leftover Ragu and pasta why not tip is all into a dish and top with breadcrumbs whizzed with garlic, parsley and parmesan and create pasta bake – another meal for another day stashed in the freezer for those days you just can’t face cooking.