Authentic Italian Beef Ragu

Description

Provides 4-6 servings.

⌛️ Preparation time: 15 minutes

⌛️ Cooking time: 1 hour

TODO: Estimated calorie info.

I usually make a large pan of this, having one portion once it's ready and portioning the rest into containers for refrigeration.

Ingredients

• 1x brown onion
• 2x carrots
• 2x celery stems
• 400g beef mince (10% fat)
• 1x 400g tin of chopped tomatoes
• 1x tbsp tomato puree
• 1x tsp garlic granules
• 1x tbsp extra virgin olive oil
• 1x beef stock cube
• 100m dry red wine
• 1x tsp dried oregano
• 300g of fresh egg tagliatelle pasta
• 30g grated cheese

Preparation

1. Finely chop the onion, carrots, and celery and leave to one side
2. Mix the beef stock cube into 200ml of hot water and leave to one side

Method

1. Heat the olive oil in a large pan on a low-medium heat
2. Add the beef mince to the pan and cook until browned
3. Add the diced onion, carrots, and celery to the same pan and cook until vegetables have softened
4. Stir in the garlic granules and oregano
5. Add the red wine and reduce
6. Add the chopped tomatoes, tomato puree, and beef stock to the mixture, stir and allow to simmer, with the lid on, for 30-45 minutes, stirring occasionally
7. Add the tagliatelle to a pan of boiling water and cook for 4 minutes
8. Drain the pasta
9. Take the ragu off the heat, add the drained pasta to the mixture and gently mix
10. Serve topped with grated cheese and a selection of antipasti

Serving Suggestions

Portion the remaining ragu into airtight containers and store in the fridge.