Rich Ragu
found in Mains - Meat Dishes
 | Nut Free |  | Gluten Free |
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Prep: 10 minutes
Cook: 1 hour 45 minutes
Difficulty:
Moderate
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka.
Ingredients
- 1 tbsp olive oil
- 1 onion, halved and finely chopped
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 600g beef mince
- 3 tbsp tomato puree
- 2 garlic cloves, finely grated
- 2 tsp thyme
- 150ml red wine
- 500ml beef stock
- 400g spaghetti
- 50g parmesan
Directions
1
Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
2
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
3
Add the tomato puree, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
4
Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
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