Beef, spinach and mozzarella ragù
- Published: 31 Aug 08
- Updated: 18 Mar 24
This beef ragù recipe makes the perfect weeknight dish; it’s quick, inexpensive and satisfying.
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Serves 4
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Ready in 40 minutes
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Ingredients
- 500g pack beef mince
- 2 tsps olive oil
- A handful chestnut mushrooms, sliced
- ½ of a 680g jar passata with onions and garlic
- 400g conchiglie (shell) pasta
- A few handfuls baby spinach
- 150g mozzarella, torn
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Method
- Stir-fry the mince in the olive oil until browned. Add the chestnut mushrooms, sliced, and cook for 2 minutes. Add the passata with onions and garlic and simmer for 10-15 minutes.
- Meanwhile, cook the pasta according to the pack instructions.
- Stir baby spinach and mozzarella into the ragù sauce and cook until the cheese is just beginning to melt and the spinach is wilted.
- Toss with the pasta. Serve immediately.
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- Recipe from September 2008 Issue
delicious. tips
Go for a smooth red this time, such as Pinot Noir.
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